I am pretty much in heaven to be home, which is why I thought I would share these Chocolate Cloud Cupcakes with you.

Chocolate Cloud Cupcakes

There are a few things that I loved about being on book tour:
a) meeting all of you
b) sleeping in a King sized bed all by myself, with no snoring and no kids to wake me up
c) seeing cities that I have never been to before.

Here is what I love about coming home from book tour:
a) everything.

I am busy celebrating what a great dad Pete has been lately, what troopers my little girls have been without their mommy and getting reaclimated with my real life after being one for a few weeks, so please forgive me the short post. I hope that these cupcakes help make up for it.

IMG_3830

This is a variation on these dark chocolate cupcakes, but with a frothy chocolate whipped cream for the frosting. You will see why they have “cloud” in the name. I hope you like them!

IMG_3822

Recipe: Chocolate Cloud Cupcakes

Ingredients

  • -½ cup vegetable oil
  • -2/3 cup sugar
  • -3 eggs
  • -2 tsp vanilla
  • -1 cups flour
  • -½ cup, plus 3 TBS dark unsweetened cocoa powder
  • -1 ½ tsp baking powder
  • -½ tsp salt
  • -¼ cup whole milk
  • -1 cup semi-sweet chocolate chips
  • Chocolate Whipped Cream Frosting
  • -2 cups heavy whipping cream
  • -2/3 cup powdered sugar
  • -6 Tbs cocoa powder

Instructions

  1. 1. Preheat the oven to 350 degrees. Prepare a muffin tin with 12 paper liners.
  2. 2. In the bowl of a standing mixer, combine the oil and the sugar.
  3. 3. Add the eggs one at a time as well as the vanilla.
  4. 4. In a separate bowl combine the flour, the cocoa powder, the baking powder and salt.
  5. 5. Add the dry ingredients to the batter and stir to combine. Add the milk and beat until you have a smooth batter. Fold in the chocolate chips.
  6. 6. Evenly distribute the batter between the 12 cups and bake the cupcakes at 350 for 18-20 minutes. Let cool while you prepare the Chocolate Whipped Cream Frosting.
  7. 7. With an electric mixer, whip together the heavy cream, powdered sugar and unsweetened cocoa powder until you have stiff peaks. Frost the cupcakes generously with the Chocolate Whipped Cream Frosting.
  8. 8. Serve immediately or refrigerate until ready to serve.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

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Categorized: Chocolate, Dessert
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I am pretty much in heaven to be home, which is why I thought I would share these Chocolate Cloud Cupcakes with you.

Chocolate Cloud Cupcakes

There are a few things that I loved about being on book tour:
a) meeting all of you
b) sleeping in a King sized bed all by myself, with no snoring and no kids to wake me up
c) seeing cities that I have never been to before.

Here is what I love about coming home from book tour:
a) everything.

I am busy celebrating what a great dad Pete has been lately, what troopers my little girls have been without their mommy and getting reaclimated with my real life after being one for a few weeks, so please forgive me the short post. I hope that these cupcakes help make up for it.

IMG_3830

This is a variation on these dark chocolate cupcakes, but with a frothy chocolate whipped cream for the frosting. You will see why they have “cloud” in the name. I hope you like them!

IMG_3822

Recipe: Chocolate Cloud Cupcakes

Ingredients

  • -½ cup vegetable oil
  • -2/3 cup sugar
  • -3 eggs
  • -2 tsp vanilla
  • -1 cups flour
  • -½ cup, plus 3 TBS dark unsweetened cocoa powder
  • -1 ½ tsp baking powder
  • -½ tsp salt
  • -¼ cup whole milk
  • -1 cup semi-sweet chocolate chips
  • Chocolate Whipped Cream Frosting
  • -2 cups heavy whipping cream
  • -2/3 cup powdered sugar
  • -6 Tbs cocoa powder

Instructions

  1. 1. Preheat the oven to 350 degrees. Prepare a muffin tin with 12 paper liners.
  2. 2. In the bowl of a standing mixer, combine the oil and the sugar.
  3. 3. Add the eggs one at a time as well as the vanilla.
  4. 4. In a separate bowl combine the flour, the cocoa powder, the baking powder and salt.
  5. 5. Add the dry ingredients to the batter and stir to combine. Add the milk and beat until you have a smooth batter. Fold in the chocolate chips.
  6. 6. Evenly distribute the batter between the 12 cups and bake the cupcakes at 350 for 18-20 minutes. Let cool while you prepare the Chocolate Whipped Cream Frosting.
  7. 7. With an electric mixer, whip together the heavy cream, powdered sugar and unsweetened cocoa powder until you have stiff peaks. Frost the cupcakes generously with the Chocolate Whipped Cream Frosting.
  8. 8. Serve immediately or refrigerate until ready to serve.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)