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
All images and content are © Kirbie's Cravings.
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.