CHOCOLATE EGG CREAM CUPCAKES

Name: CHOCOLATE EGG CREAM CUPCAKES
Prep time: 50 min
Total time: 50 min
Cuisine: American
Ingredients: 1/4 cup UNSWEETENED Cocoa Powder; 1/4 cup Chocolate Syrup; 2/3 cup All-Purpose Flour; 1/3 cup Granulated Sugar; 1/4 tsp. Baking Soda; 1/4 tsp. Baking Powder; 1/4 tsp. Salt; 1/4 cup Vegetable Oil; 1 LARGE Egg; 2 tbsps. Whole Milk; 1/2 tsp. Vanilla Extract; 1 oz. MILK Chocolate; 6 tbsps. UNSALTED Butter; AT ROOM TEMPERATURE; 1/2 tsp. Vanilla Extract; 2 cups Confectioners’ Sugar; 1/4 cup Whole Milk; 2 tbsps. UNSWEETENED Cocoa Powder; 2 pinches of Salt; 2 tbsps. Malted Milk Powder; Mini Pretzel Rods; FOR TOPPING

19 steps

Prep:50min

ACTIVE TIME: 50 mins. TOTAL TIME: 1 hr. 20 mins. YIELD: 6 cupcakes “Try this fun frosting trick: Put two different kinds of frosting in separate disposable pastry bags, then position both bags in a larger pastry bag fitted with a star tip. When you pipe, the frosting will come out swirled!” ~ Food Network Magazine SOURCE: food network magazine’s “Sweet, Our Best Cupcakes, Cookies, Candy and More” cookbook, pg. 25.

Updated at: Thu, 17 Aug 2023 11:26:18 GMT

Ingredients

6 servings

FOR THE CUPCAKES:

¼ cupunsweetened cocoa powder

¼ cupchocolate syrup

⅔ cupall-purpose flour

⅓ cupgranulated sugar

¼ tspbaking soda

¼ tspbaking powder

¼ tspsalt

¼ cupvegetable oil

1egg

large

2 tbspswhole milk

½ tspvanilla extract

FOR THE FROSTING:

1 ozmilk chocolate

6 tbspsunsalted butter

at room temperature

½ tspvanilla extract

2 cupsconfectioners’ sugar

¼ cupwhole milk

2 tbspsunsweetened cocoa powder

2 pinchessalt

2 tbspsmalted milk powder

mini pretzel rods

for topping

Instructions

Make the cupcakes:

Step 1

PREHEAT THE OVEN TO 350° F. LINE A 6-CUP MUFFIN PAN WITH PAPER LINERS.

Step 2

Whisk the cocoa powder with 1/3 cup HOT WATER i a MEDIUM bowl until dissolved.

Step 3

Whisk in the chocolate syrup UNTIL smooth; LET COOL SLIGHTLY.

Step 4

In a LARGE bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt.

Step 5

Whisk the vegetable oil, egg, milk and vanilla extract into the cocoa mixture until smooth, then fold into the flour mixture UNTIL JUST COMBINED.

Step 6

Divide among the PREPARED muffin cups.

Step 7

UNTIL a toothpick comes out clean, 18-20 mins. LET COOL FOR 10 MINUTES IN THE PAN, then REMOVE to a rack to completely cool.

MAKE THE FROSTING

Step 8

Chop the chocolate AND place in a MICROWAVE-SAFE BOWL; MISCROWAVE ON 70% POWER in 30 second intervals; STIRRING UNTIL MELTED.

Step 9

LET COOL SLIGHTLY. Cut the butter into pieces, beat the butter, vanilla extract and confectioners’ sugar in a bowl with the mixer on

Step 10

vanilla extract and confectioners’ sugar in a bowl with a mixer on MEDIUM-HIGH SPEED until fluffy.

Step 11

Add 3 tbsps. milk and beat UNTIL smooth, 3 minutes.

Step 12

REMOVE HALF OF THE FROSTING to a separate bowl, add the cocoa powder, melted chocolate and a pinch of salt and beat until FLUFFY, 2 minutes.

Step 13

Mix in the remaining 1 tbsp. milk and malted milk powder in a cup, then add to the plain frosting; add a pinch of salt AND beat until fluffy, about 2 mins.

Step 14

IF THE FROSTING IS TOO SOFT, COVER AND REFRIGERATE UNTIL FIRM ENOUGH TO PIPE.

Step 15

Put the 2 frosting in SEPARATE PASTRY BAGS and snip off the tops (or put into separate zip-top bags and snip off a corner of each.

Step 16

POSITION THE FROSTING BAGS SIDE-BY-SIDE IN A LARGE PASTRY BAG FITTED WITH A LARGE STAR TIP.

Step 17

Pipe the frosting onto the

Step 18

Pipe the frosting onto the cupcakes in a spiral motion to create a swirl. Put a mini-pretzel

Step 19

Put a mini-pretzel rod upright into the top of the swirl so it stands securely to look like a straw (you want it a bit tilted but not too tilted).