It used to be that your Mom could send a homemade treat to school to share with the class on your birthday. This was a great thing as it created a bit of friendly competition between the Moms and kids for which Mom made the best treat. Today, the schools have taken all the fun away as unless your Mom is a commercial baker who can make the treats, you have to buy prepared treats to send to school. The fun of homemade is gone. Well, it is worth it to find the time to make these treats and send them to school with your kids in a cool-pack lunchbox. They can eat them in front of their classmates at the lunch table. This is the recipe my Mom sent to school with me when I was in second grade. These are excellent and don’t let this long set of instructions fool you – these are easy too. Much better than a name brand pre-packaged cupcake! We suggest making the frosting first so it has plenty of time to cool before baking the cupcakes. Enjoy!
In a saucepan over medium heat melt…..
1 stick of unsalted butter
1 1/2 cups sugar
1 1/4 cups unsweetened cocoa powder
Mixture will be thick. In a large liquid measuring cup combine….
1 1/4 cups heavy cream
1/4 cup sour cream
Mix until smooth then gradually add to chocolate mixture in saucepan, stirring until blended and smooth. Do not boil but cook until smooth and hot. Remove from heat and add…..
2 teaspoon pure vanilla extract
Cool frosting at room temperature until it is spreadable or about 3 hours. Can also chill in refrigerator until of desired consistency. Or after chilling completely warm in 15 second intervals in microwave until spreadable.
Set rack to center position and preheat oven to 350 degrees. Prepare cupcake pan with paper liners. In a large mixing bowl whisk together…..
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
In a large liquid measuring cup combine…..
2 cups hot water
3/4 cup vegetable oil
2 Tablespoon white vinegar
1 Tablespoon pure vanilla extract
Slowly add to the mixing bowl with dry ingredients and whisk just until combined. A few lumps are fine. Divide batter evenly in cups of cupcake pan. Bake 20-30 minutes or until toothpick inserted in the center of a cupcake center comes out clean. Carefully remove paper lined cupcake from pan to wire rack to cool completely.
Whipped Cream Filling
In mixing bowl with beaters set at medium-high to high, beat…..
1 cup heavy whipping cream
until thickened. Add……
3 Tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
and beat until combined.
Fill a tipped dessert decorator and pipe filling into cooled cupcakes being careful to not overfill and then frost. These are best stored in a covered container in the refrigerator and then set out on the counter for 30 minutes to warm slightly before serving.