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! 😀
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
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
6 oz unsweetened chocolate
2/3 cup canola oil
1 cup hot water
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
2 cups (1 pint) heavy whipping cream
3/4 cup marshmallow fluff
2 tsp vanilla extract
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).
May the year of the rabbit being you prosperity and happiness!
Why are these called prosperity cakes?
Prosperity cakes are rising cakes that burst, symboling that one’s wealth will rise and burst and overflow (it’s a good thing).
150g Dark Brown Sugar
240g Warm Water
120g Rice Flour
120g Cake Flour (I didn’t have cake flour, so I used 105g All Purpose Flour & 15g Potato Starch)
8g Baking Powder
1. In a large bowl, stir dark brown sugar in water until sugar is dissolved.
2. In a separate bowl, combine powder ingredients.
3. Using a wooden spoon or a spatula, gradually stir the powder ingredients into the sugar/water mixture until smooth.
*You may need to strain the batter through a sieve to achieve smoothness*
4. Pour batter in cups/mini bowls/mini tart pans (something that won’t collapse) almost to the rim. If using bowls/pans that may stick, brush on some vegetable oil before pouring in batter.
5. Steam in a pan/pot over boiling water for 15 minutes (they should have bursted).
These cakes have a chewy consistency due to the rice flour. I personally don’t really enjoy eating these, but I like to make them during CNY just to be festive! 😉
This week’s recipe is chosen by Nicole of Sweet Tooth. I have to say Thank You to Nicole for choosing this yummy recipe. This was the best chocolate cake recipe, ever! I served it to a couple of friends and they absolutely loved it!! Steven’s momma had one without the whipped cream and already LOVED it!!…she loved it even more with the whipped cream.
I made a couple changes to the recipe…
1. I made cupcakes and baked them for 18 minutes.
2. I made a Horlicks whipped cream topping in place of the chocolate malted frosting.
3. I use Maltesers in place of Whoppers.
I made 18 cupcakes with half of the recipe, then I frosted it with a Horlicks Whipped Cream, and finished it off with one Malteser per cupcake.
Horlicks Whipped Cream (adapted from the Chocolate Whipped Cream recipe of Joy of Baking)
(Enough for 10 cupcakes)
1 cup Heavy Whipping Cream
2 Tbsp Sugar
2 Tbsp Horlicks
1/2 tsp Vanilla Extract
1. Stir together all ingredients in a small bowl, cover and place in refrigerator for 1 hour.
2. Whip ingredients on high until stiff peaks form.
Sadly, the whipped cream didn’t have enough malt flavor. When I make the whipped cream for the remaining eight, I am going to put more Horlicks to try and up the malt flavor.