Chocolate Cupcake with White Chocolate Whipped Cream Sundae
Cupcakes were originally baked in teacups, hence the name cupcake.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Chocolate Cupcake with White Chocolate Whipped Cream Sundae
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove the cupcakes from the pan and let them cool completely on a wire rack.
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In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring until smooth.
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In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
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Fold the melted white chocolate into the whipped cream.
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Once the cupcakes have cooled, pipe or spread the white chocolate whipped cream on top of each cupcake.
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Garnish with sprinkles and serve as a sundae.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
