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! 😀

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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Cocoa-Nana Muffins

Bananas were on sale at Walmart last week…so I bought about a dozen bananas…not knowing that there was already half a dozen at home…
So…there were three REALLY RIPE (BLACK) bananas…and I REALLY needed to use them…so…I researched for a banana bread recipe…but I wanted something that was different…and I came across this Cocoa-Nana Bread recipe

I wanted to use all three bananas…so I had to alter the recipe a little bit…my recipe is as follows…

Cocoa-Nana Muffins
Adapted from Obsessed with Baking who adapted the recipe from Dorie Greenspan

3 Ripe Bananas
3 Cups All-Purpose Flour
1 1/2 Cups Cocoa Powder
3/4 tsp Salt
3/8 tsp Baking Soda
1 1/2 Sticks Unsalted Butter, Room Temperature
1 Cup Sugar
3/4 Cups Light Brown Sugar
3 Large Eggs
1 1/8 Cups Buttermilk
3/4 Cups Semi-Sweet Chocolate Chips

Preheat oven to 350.

Peel and mash bananas into a gooey mess.

Sift together the flour, cocoa, baking powder, salt and baking soda.

With the paddle attachment, use the stand mixer to beat the butter until softened. Beat in the white and brown sugars. Add the eggs one at a time.

Reduce speed to low and mix in banana goo. Add the dry ingredients in three additions, mixing until the powders become wet and disappear. Mix in buttermilk. Remove mixing bowl from mixer an stir in chocolate chips.

Fill batter into 20 muffin cups (see my picture) and bake in preheated oven for 35-40 minutes, until an inserted toothpick comes out clean.

I’ve never been a fan of banana breads…but this mixture of chocolate and bananas really appealed to me…so I decided to bake this. I first tried this after it has cooled down to room temperature, but it seemed a little dry. So, I heated it up in the microwave. It was a lot more moist when warm, but the banana flavor/aroma enhanced right away, which really didn’t float my boat.

So, my conclusion is that I don’t like banana bread…with or without chocolate. If I get good feedback from banana bread lovers, then I’ll probably make this again for them, but otherwise…goodbye recipe!