Monday, October 4, 2010

Chocolate Whipped Cream Cupcakes

Chocolate Whipped Cream Cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract

Preheat oven to 350. Line 18 muffin cups with papers.

Mix ingredients together until well blended, about 2 minutes with electric mixer. Use about 1/3 cup of batter for each prepared muffin cup. Bake until pale golden on top - about 15 mins. Let cool.

In a separate bowl, mix together 1 cup of heavy whipping cream, 1/3 cup confectioner's sugar and 3 heaping tablespoons cocoa powder on high with electric mixer. Mix until soft peaks form.

Spread chocolate whipped cream on top of cool cupcakes.

Alli C

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