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Wednesday, August 17, 2011
Milk Shake Cupcakes!
Milkshake Cupcakes with Whipped Cream Topping
35-39 cupcakes 20 minutes ~350 oven
2 sticks of room temp butter
2 cups sugar
4 eggs room temp
2 3/4 cups flour
1 1/2 teaspoons of baking powder
1/8 teaspoon salt
1 cup heavy whipping cream
1 cup chocolate syrup (Hershey's)
1 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder (I use Ghirardelli)
Beat butter until soft and creamy, add sugar and beat for 3 minutes. Add eggs one at a time mixing well between each.
In a separate bowl whisk together cocoa powder, flour, baking powder, and salt.
In a cup or bowl stir together whipping cream, chocolate syrup, and vanilla.
Add dry ingredients and wet to the butter, egg, and sugar mixture, in thirds mixing and alternating between each.
Because of the whip cream, be careful not to over beat the mixture, it will continue to expand. It made quite a few cupcakes for me, the recipe seems like it would be pretty easy to cut in half.
Scoop in to muffin cups and bake
Top with whipped cream
4 cups heavy whipping cream whipped with 2 cups of sugar.
Drizzle with chocolate syrup and add crushed walnuts and a cherry if you'd like.
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