Making Use of What’s Left

So as I embark on my bake sale adventure, I have bought an abundance of baking ingredients with most of them only serving a function for one or two recipes (i.e. peanut butter chips, a large bag of m&m’s and buttermilk). I’ve been trying to be economical in my recipe hunting, which is the reason these babies came into existence.

Chocolate buttermilk cupcakes with whipped cream. They made use of a ridiculous amount of cocoa powder and my leftover buttermilk and heavy cream from red velvet cupcakes. While the recipe is more or less not mine, the size of the cupcakes are and so is the fact that they are topped with plain whipped cream, rather than mint-infused. They look as moist as they taste, but they are still fluffy and light, thanks in part to the cloud-like whipped topping. For the full recipe, click here. Here is my take.

INGREDIENTS (makes 24 cupcakes)

for the cupcakes:

3/4 cup all purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

7 1/2 tablespoons unsweetened cocoa powder (i told you it was a lot)

3 tablespoons melted unsalted butter

7 tablespoons buttermilk

1 large egg

1 large egg white

for the whipped cream:

2 cups heavy whipping cream

2 tablespoons powdered sugar


Preheat oven to 350 degrees. Line 3 mini 12-cup muffin tins with paper liners.

In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

With an electric mixer, combine cocoa and 5-7 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor).

Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.

Scoop batter into prepared tin. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 10 minutes.

Transfer cupcakes to a wire rack to cool completely.

In a food processor or with an electric mixer, whip cream and sugar until stiff peaks form. Top cooled cupcakes with whipped cream and enjoy.


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