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Source: Midwest Living

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Recipe Summary

prep:
50 mins
bake:
18 mins
cool:
20 mins
total:
1 hr 28 mins
Servings:
18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.

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  • In a large bowl, stir together flour, sugar, cocoa powder, baking soda, and salt. Add oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat with an electric mixer on low to medium speed until combined. Spoon batter into the prepared muffin cups, filling each about three-fourths full.

  • Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

  • Prepare White Chocolate Whipped Cream and Mascarpone Frosting. Transfer the whipped cream to a decorating bag fitted with a large round or star tip. Push tip into the top of each cupcake and force some of the whipped cream inside cake.

  • Generously pipe or spread the frosting onto tops of cupcakes. If desired, sprinkle with grated white chocolate and/or white chocolate curls. Makes 18 cupcakes.

*Test Kitchen Tip:

To make 1 cup sour milk, place 1 tablespoon vinegar or lemon juice in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

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