Chocolaty goodness! Super Easy!
Total: 1 hr
Bake: 25 min
Servings: 18 cupcakes
1 3/4 c. all-purpose flour
1 3/4 c. granulated sugar
3/4 c. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 c. buttermilk low-fat
1/2 c. vegetable oil
2 large eggs
2 tsp. vanilla extract
1 c. hot water (fauset)
Chocolate Mousse Frosting
3/4 c. mini marshmallows
4 oz. semisweet baking chocolate chopped
1/4 c. milk
1 c. heavy whipping cream
1/4 tsp. vanilla extract
White pearl sprinkles (optional)
Preheat oven to 350 F. Line cupcake pans. Set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together buttermilk and vegetable oil.
Whisk in eggs one at a time.
Stir in dry ingredients until just combined.
Add hot water and vanilla.
Whisk until just combined.
Pour batter into prepared cupcake liners.
Bake 25 minutes, or until wooden toothpick inserted in the center comes out clean.
Cool to room temperature.
Chocolate Mousse Frosting:
To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
Cook over low heat, stirring constantly, until melted and well-combined.
Remove from heat, and cool completely.
In a large bowl, beat whipping cream and vanilla together to soft peak stage.
Fold whipped cream into cooled chocolate mixture.
Spread over cooled cake.
Chill for at least 30 minutes, or until ready to serve.
Refrigerate any leftover cupcakes with frosting.
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