Chocolate Cupcakes With Chocolate Whipped Cream Frosting

Thanksgiving is a beautiful all-American tradition that I really look forward to each year. Though the hubby would argue I actually look forward to the shopping extravaganza the day after, but truly, I love the concept of giving thanks for our everyday blessings.

It is immensely important to instil this thanks-giving virtue in our kids as well. We have a lot to be thankful for. Family, friends, food, shelter, education, good health and all the joys and comforts of life. In our quest to better our lifestyle, we seldom realize just how lucky we really are. If you are reading this post, count yourself lucky that you can see, you can read, and you have access to life’s luxuries (now necessities) like computers and internet.

This month, all three of us have been sick, one after the other. Along with bringing stories, projects and homework from school, the little fellow also brings yucky germs. So, Thanksgiving is going to be kind of low-key this year. But I do not mind. I am still thankful that we are blessed enough to rest and recuperate when we feel sick.

Boy was heart-broken when he had to miss the school Thanksgiving party last week. On that particular morning, when he was already red with fever, his little eyes welled up, his lips quivered and he had this squirrely look in his face which conveys that nothing in his world seems fair to him at the moment.

So we baked.

There is nothing a little chocolate and the magic of baking cannot solve.

“You stir in flour, stir in sugar, stir in eggs and stir, stir, stir. Then you bake it in the oven and you get cupcakes.”

Yep, by the end of the hour, the guy was making up songs and back to his old self. Or maybe it was the meds kicking in. But I’d like to think otherwise.

These cupcakes are a scaled-down version of my all-time favorite chocolate sheet cake recipe. The cake recipe is very easy. Once you mix the dry ingredients together, you just add eggs, milk, oil and dark cocoa powder dissolved in boiling hot water to it and mix everything by hand. The batter is runny and it bakes to make a lovely, moist and decadent cake.

I halved the recipe, making a few other minor adjustments as well, to make 12 regular sized cupcakes. I also skipped dissolving the cocoa powder in boiling water to make it easier for Boy to mix. I just added hot water to the batter right at the end.

While the cupcakes were in the oven, I decided to make a quick chocolate frosting.

Luckily I had heavy cream and decided a light, fluffy chocolate flavored whipped cream frosting would be perfect with the cupcakes.

I barely had time to frost the cupcakes properly. I am sure there are techniques to make this whipped frosting stabilized so that it is easy to pipe. But we don’t mind. Isn’t that the charm of home-baked goodies? And, of course, don’t forget the sprinkles!

CHOCOLATE CUPCAKES WITH CHOCOLATE WHIPPED CREAM FROSTING

You will need: (Makes 12 cupcakes)

For the cupcakes,

• All purpose flour – 1 cup
• Unsweetened cocoa powder – 1/4 cup
• Sugar – 1 cup
• Baking powder – 1/2 tsp
• Baking soda – 1/2 tsp
• Eggs – 1, large
• Vanilla extract – 1/2 tsp
• Buttermilk – 1/4 cup
• Vegetable oil – 1/4 cup
• Water – 1/2 cup, boiling hot

For the whipped cream frosting,

• Heavy cream or whipping cream – 1 cup
• Sugar – 3-4 tbsp (as per taste)
• Unsweetened cocoa powder – 2 tbsp
• Instant coffee powder – 1 tsp (optional)
• Vanilla extract – 1 tsp

How to:

• Chocolate Cupcakes: Pre-heat the oven to 350 deg.F and line a cupcake pan with liners.
• In a large mixing bowl, whisk the dry ingredients together.
• Add egg, vanilla extract, buttermilk and vegetable oil and whisk or beat to incorporate. Now add hot water and beat again to make a smooth batter.
• Fill the cupcake liners evenly and bake for 15 minutes or till a toothpick inserted in a cupcake comes out with just a bit of crumbs stuck to it. If you over-bake, the cupcakes may turn out dry.
• Remove the cupcakes on to a wire rack and cool completely.
• Chocolate Whipped Cream Frosting: The cream, bowl and whisk must be chilled well for best results. In the chilled mixing bowl, make a paste of 3 tbsp sugar, cocoa powder, coffee powder and vanilla extract with a little cream.
• Add the rest of the cream and beat on low speed for a minute till the cream and other ingredients are well combined. Now increase the speed to high and beat till the cream thickens and forms soft peaks. This may take around 3 minutes by an electric beater or more, if doing so by hand.
• Taste and add an additional tablespoon of sugar if needed. Beat again to incorporate and finish by whisking by hand for a few strokes.
• Keep this frosting in the refrigerator till needed.
• Decorating the cupcakes: Pipe frosting on to completely cooled cupcakes and decorate with sprinkles, chocolate chips or fresh berries.

Notes:

• I always use half yogurt and half milk whenever a recipe calls for buttermilk. You can also use plain milk in the above recipe.
• A cup of heavy cream will give 2 cups of whipped cream. If you have leftover whipped cream, it can be refrigerated for a few days. You can serve it with pancakes, waffles or any other dessert.

I am getting this post out just in time for the Thanksgiving weekend. Happy Thanksgiving to all who are celebrating!

I hope you do try the cupcake and whipped cream frosting recipes for a quick and fun treat. Take some time out to bake with your little ones and have fun doing it!

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