Ovaltine Chocolate Cupcakes and Frosting


Ingredients

  • Cake
  • 2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup unsweetened cocoa powder
  • 1/3 cup rich chocolate Ovaltine
  • 2 cup sugar
  • 1 cup canola oil
  • 1 cup strong hot good-quality coffee
  • 1/2 cup sour cream
  • 1/2 cup half-n-half
  • 2 whole eggs
  • 1 tablespoon vanilla
  • Frosting
  • 1.5 cup unsalted butter
  • 1 cup cocoa powder
  • 3/4 teaspoon salt (or NONE if you ran out of unsalted and had to use regular, salted butter!)
  • 4 cup powdered sugar
  • 1 tablespoon vanilla
  • 1 cup heavy cream
  • 2/3 cup Ovaltine

1. For cake, sift together dry ingredients and set aside.
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2. In mixer, combing canola oil, coffee, half-n-half, vanilla and sour cream. Mix on low 30 seconds.
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3. Slowly add in dry mixture and mix on low until incorporated. Add in eggs, one at a time, and mix just until combined.
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4. Pour batter into lined cupcake tins 2/3 of the way full. Bake at 350 for 10-13 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
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5. For frosting, put room temperature butter in a mixing bowl and beat until smooth. Sift in cocoa powder and powdered sugar, mixing and taking care not to leave lumps. Add vanilla. Mix.
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6. In a different bowl, mix together Ovaltine and heavy cream well. Slowly add to butter mixture. Beat on high for 1-2 minutes, or until frosting slightly lightens in color. We're just trying to incorporate some air into it.
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7. Pipe onto cooled cupcakes with a tip that will not make it look similar to any other unappetizing thing that will not be mentioned

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