For those who have read my Macchiatos and Neuroscience blog, it should come as no surprise that I love coffee. By extension that also means I’ve had my fair share of Starbucks drinks. Surprisingly, my favorite drink from the chain contains no coffee in it — just a lot of chocolate: the Double Chocolaty Chip Crème Frappuccino.
Another thing I love to do, especially during test week when I am looking for every excuse to not open my neuroanatomy textbook, is bake. One of my favorite cupcake recipes — and the one my friends will immediately say is my go-to recipe for parties — are double chocolate chip frappuccino cupcakes.
This is one of those things that I love about Pinterest; occasionally I find these super adorable recipes that combine so many things that I love.
– Cupcake tin and cupcake liners
– Mixing bowls and spoons
– Metal bowl
– Ziploc bags
♦For the Cupcakes♦
– 1 package of devil’s food cake mix
– 1 package of instant chocolate pudding mix
– 1 cup of sour cream (about one container)
– 1 cup of vegetable oil
– 4 eggs
– 1/2 cup of warm water
– 2 cups of semisweet chocolate chips (about one package)
♦For the Chocolate Mousse♦
– 6 large egg yolks
– 3/4 cup and 2 tbs of sugar
– 1/3 cup of water
– 1 package of semisweet chocolate chips
– 2 packages of Cool Whip (about 2 cups)
1. Preheat the oven to 350 degrees.
2. Combine the cake mix, pudding mix, sour cream, oil, eggs and water.
3. Stir in the chocolate chips and pour batter into the lined cupcake tins until they’re about 3/4 of the way full.
4. Turn the oven down to 325 and bake for 15-18 minutes.
1. Whisk the sugar, egg yolks and water in a metal bowl over a pot of simmering water — being careful not to let the bowl touch the water — for eight minutes.
2. Pour the chocolate chips into another bowl.
3. Pour the mixture over the chocolate chips and let it sit for about two minutes, then stir.
4. Fold the Cool Whip into the chocolate mixture.
According to the recipe, it will yield about 24 cupcakes, but I usually get about 30. The chocolate mousse recipe will probably yield way too much mousse for you to put into the cupcakes, but more chocolate is never a bad thing.
In order to get the mousse into the cupcakes, you’re going to want to core them. I use a spoon to do this and then pipe the mousse into the middle using a zip lock bag with a hole cut in the corner.
Honestly, the hardest part about these cupcakes is piping the icing all nice and pretty, but it’s totally doable. If you want to invest in an actual piping set, you can play around with how you want to top the cupcakes. Since I usually end up with more mousse than I need, I usually just use the extra to top the cupcakes, but you can also top them with whatever other icing you might prefer.