Chocolate Cupcakes with Vanilla Whipped Cream Frosting

December 11th was coworker Marcie’s birthday.  I promised her some goodies for her birthday, but I’ve been sick for a while.  I was finally well enough on Monday to bake for her.  She had mentioned that she likes “chocolate with vanilla topping”, so I decided to make her these cupcakes.

I’m normally not a cupcake person, because I don’t really enjoy frosting.  Whipped cream, however, I absolutely LOVE!!!  :)

I’ve made the cake part of these before in one of my Sweet Melissa Sunday posts.

Hubs and I had just the cake part as breakfast: Naked Cupcakes = Muffins! :D

I gave four of these to Marcie as her dedicated portion, and brought the rest into work.  They were well-loved!  I love it when people enjoy my food!  :)

Chocolate Cupcakes (adapted from Chocolate Malted Layer Cake of The Sweet Melissa Baking Book)
Makes 24 Cupcakes
Ingredients:
2 2/3 cups sugar
1 2/3 cups flour
1/3 cup cocoa powder
2 packets Starbucks VIA
1 tsp baking soda
3/4 tsp salt
1 cup sour cream
3 eggs
6 oz unsweetened chocolate
2/3 cup canola oil
1 cup hot water
Directions:
1. Preheat oven to 350F.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, Starbucks VIA, baking soda, and salt, and mix well.
3. In a separate bowl, whisk together the sour cream and eggs until smooth.
4. Add the egg mixture tot he flour mixture, and mix until combined.
5. Meanwhile, melt the unsweetened chocolate in the microwave at 50% power in 30-second increments, stirring after each 30-second interval. When the chocolate is completely melted, whisk in the vegetable oil until smooth.
6. Add the hot water in a stream and mix until combined. The batter will be loose.
7. Divide the batter evenly into two 12-muffin muffin tins lined with muffin liners.
8. Bake for 18-22 minutes, or until a wooden toothpick inserted into the center comes out clean.
9. Cool completely.

Vanilla Whipped Cream Frosting
Ingredients:
2 cups (1 pint) heavy whipping cream
3/4 cup marshmallow fluff
2 tsp vanilla extract
Directions:
1. In the bowl of an electric mixer fitted with the whisk attachment, combine all ingredients and whip on high until stiff peaks form.
2. Decorate cupcakes (I just put a dollop because I’m too lazy to pipe).

Enjoy!!!  :)

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2 thoughts on “Chocolate Cupcakes with Vanilla Whipped Cream Frosting

  1. Ugh looks so good I just want to gobble it up right now. BTW, wouldn’t the vanilla whipped cream frosting be too soft to pipe and decorate on a cupcake?

    • not really…that’s where the marshmallow fluff comes into play…it keeps it stiffer and holds up longer…:)

      but I also didn’t pipe it…haha…i was too lazy…so i ended up just flinging a wad of whipped cream on each cupcake…hahaha…

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