I hope everyone had a great Mother’s Day. For Mother’s Day, I decided to make some cupcakes. It was a perfect opportunity to use these pretty pink pearl sprinkles that I purchased from Do It With Icing. For the longest time, I wasn’t sure what cupcakes I was going to make.
Then late last week, Food Librarian posted a recipe for chocolate espresso cupcakes with mascarpone whipped cream frosting. They sounded absolutely wonderful. Unfortunately, I forgot to buy mascarpone cheese during my shopping. So I’ll need to make these again with mascarpone frosting because I can imagine how well they go with these cupcakes.
Anyway, I chose to use a simple whipped cream frosting based on the audience that would be eating these cupcakes. The chocolate cakes were pretty rich and sweet so I wanted to balance them with something lighter.
I enjoyed these cupcakes. Despite only using cocoa powder, the chocolate flavor is pretty intense. The texture of these are a bit dense. They could easily be chocolate muffins. I like chocolate muffins, so I didn’t mind. I love how the pearl sprinkles looked on the cakes. After a few hours though, these sprinkles start to melt a bit, so I recommend eating them soon after frosting.
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tbsp safflower oil I used vegetable oil
- 1 tsp pure vanilla extract
- 1 tsp instant espresso powder optional, but it helps bring out the chocolate
For the Frosting
- 2 cups heavy cream
- 1/4 cup granulated sugar or more according to your taste preference
- Preheat oven to 350°F. Line standard muffin tins with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water (add espresso powder to water if using), buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
- To make the frosting, beat sugar and heavy cream until stiff peaks form. Put cream into piping bags to decorate cupcakes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.