Valentine Cupcakes

9 Feb

These were amazing. I revisited a frosting recipe that I haven’t used in a few years. I forgot how completely heavenly it is, and you really must make it.  But before I get to that recipe, let’s talk about the cake. I told you in my last cupcake posts that what I usually do for my cakes is use Betty Crocker cake mix, but I substitute buttermilk for the water, and add flavorings. This time I used a new cake mix. I buy a lot of my supplies for resale from CK Products, and recently they added some “Premium Cake Mixes” to their line of products.

I bought a few with my last order to try them out. I was a little skeptical, because they seemed exactly like any other store-bought cake mix that I’ve ever bought. You add the exact same ingredients (3 eggs, 1 1/4 cups water, 1/3 cup oil), and I figured it’s probably more of the same, just repackaged and re-branded. Well I have to tell you, I am pleasantly surprised. I’ve made the chocolate and the yellow so far, and mixed exactly as directed on the bag, and they really are something special. I don’t sell them in my store yet– I’m not sure if there’s enough interest among cookie decorators, but you can get them at Country Kitchen. They’re more expensive than regular cake mix, plus you’ll probably have to pay some shipping, but I think its worth the extra money. Let me know if it’s something you’d like to see in my store, too.

Anyway, back to the frosting. This is a super simple chocolate whipped cream recipe that is so very delicious. I found the recipe years ago in this book:

I think it might actually be the frosting that’s on the cover cake. It only has 3 ingredients:

2 cups heavy whipping cream

1/2 cup granulated sugar (superfine is great for this)

1/3 cup cocoa

I really really love this with Dutch Process Cocoa. I think it is significantly better than regular cocoa. Unfortunately, Dutch Process Cocoa can be kind of hard to find, and I’m having a tough time finding it in my town. I did find this:

Which is a mixture of regular and Dutched. It was a good substitute. But if you can get pure Dutch, try it! It is so delicious.

What you’ll do is pour the whipping cream in a bowl (metal is the best).

Add the sugar

And the cocoa

Stir around with the beaters (they don’t have to be connected to the mixer yet) until everything is nicely combined.

It doesn’t have to be perfectly smooth– just so all the dry ingredients get mixed in. Refrigerate the mixture (along with the beaters) for at least 15 minutes.  After 15 minutes, get it out of the fridge and beat until thick and creamy and stiff peaks form.

Oh man, this is so good! It tastes like chocolate ice cream, only a lot less cold. You really don’t want to under-beat this, so take it pretty far with the whipping. If you under-beat, it will soften up and break down. If you take it farther and make sure it’s really good and stiff, it has remarkable stability.  In fact, I accidentally left a small bowl of this on the counter last night, and when I got up this morning it was still holding strong, and hadn’t watered out. That was 10+ hours at room temperature. You don’t want to do that on purpose– definitely refrigerate this, but just as a point of interest…. 🙂

Anyway, then you can use a decorating bag and large tip to pipe the frosting onto the cupcakes. I used a 1M tip here, but if you want a round swirl, you could use a 1A or a 2A.

Yum. I wish these weren’t all gone.

I sprinkled half with mini hearts sprinkles (which I LOVE. Aren’t they the cutest?), and half with red non pareils. They were super cute all together on my cake stand.

When I got these all together for a picture, I really wished I had a party going on because they look so fun and Valentine-party-like. But we just ate them instead.

Oh, and I baked these in the red gingham baking cups, but because this was such a dark chocolate cake, it made the cups harder to see after baking. So I slipped them into a second cup because I thought they were so cute and wanted them to show up better.

I gave some to my friend in this cute box

Isn’t that fun? Mmm… cupcakes make me happy lately.

23 Responses to “Valentine Cupcakes”

  1. happywhennothungry February 9, 2011 at 12:16 pm #

    These cupcakes look delicious! Love that cute box as well!

  2. Lola Cueto February 9, 2011 at 12:17 pm #

    I’d eat a lot of them now!!!

  3. Emily February 9, 2011 at 12:29 pm #

    Oh goodness! That whipped frosting looks so good. I love that cocoa too. The address on the package is the town we used to live in in Wisconsin. 🙂

  4. Suzy February 9, 2011 at 12:38 pm #

    This frosting sounds delish. I can’t wait to try it.

  5. Carrie in Bartlesville February 9, 2011 at 12:54 pm #

    those look YUMMY! Making me hungry. Thanks for sharing. I love cupcakes.

  6. sweetalltheway February 9, 2011 at 1:01 pm #

    Thank you sharing. I love whipped cream icing, I’ll definitely try that for this week-end’s cup cakes. I’ll be interested in trying the CK chocolate cake mix.

  7. Rachel February 9, 2011 at 1:51 pm #

    Of COURSE it’s delicious! It’s all the stuff I’m not supposed to have!

    I may just have to see if I can do some substitutions. Do you think coconut milk would work? 😀

  8. Patsy February 9, 2011 at 1:58 pm #

    These look yummmmmmy! Thanks for letting us know about the gingham paper cups. I was going to ask if you baked them in a double paper…nice to have the answer now! Keep blogging! We love it!

  9. MrsAB February 9, 2011 at 2:06 pm #

    These look scrumptious!!! I look forward to trying the icing. What would you use to change up the flavors (ie., vanilla, strawberry, raspberry, ect.)?

  10. Stephanie Ann February 9, 2011 at 2:29 pm #

    Hi Karen,
    KING ARTHUR FLOUR.COM has the very BEST Dutchprocess cocoa around.
    They also offer Double-Dutch Dark Cocoa which is a combination of both.

  11. Georganne February 9, 2011 at 5:17 pm #

    Chocolate whipped icing?! I HAVE to try this! And THANK YOU so much for sharing that they didn’t break down over night. So many times I’ve tried a whipped icing that doesn’t make it more than 30 minutes before sagging and pooling into a little mess. This recipe looks like a keeper though. Thanks!

  12. Cat February 9, 2011 at 7:46 pm #

    Try Penzey’s cocoa – it’s great! There are many Penzey’s locations across the US… there might even be one in or near your hometown so that you don’t have to pay shipping. While you’re there, check out some of their other spices. Their own blend of cinnamon is really good, too!

  13. Natalia February 9, 2011 at 9:06 pm #

    I love these cupcakes!!!

  14. Sarah @ SwizzleBerry February 10, 2011 at 2:20 am #

    I’m not sure if it’s available where you are but Cadbury Bournville cocoa powder is dutch process, it’s just not mentioned on the box. It’s the most common cocoa powder on our shelves in Australia.

  15. Anna ♥ Sugarized February 10, 2011 at 6:17 am #

    I love the swirl that the 1M made.. I should add that on my to-buy-list! 🙂

  16. Colleen Gura February 10, 2011 at 8:29 am #

    This looks AMAZING! I absolutely love cupcakes…they are what get me thru the tough days 🙂

  17. Kat Taylor February 10, 2011 at 10:19 am #

    I would so be interested in being able to buy cake stuff though your site as well as cookie. They look very good. Its hard not to lick the screen to see if I can taste it. 😉 (j/k) but They do look delicious !

  18. aundreah brant February 16, 2011 at 1:36 pm #

    I made the whipped icing as well as the fortune cookies this past weekend and let me tell you, umm, umm, good!!! The icing tasted exactly like chocolate ice cream. I also made a strawberry cream cheese icing (I was a baking fool) but I think I would prefer it to be a lighter texture like the chocolate whipped icing was. I will have to get back in the kitchen….

  19. Katie February 20, 2011 at 12:31 pm #

    Trying them today. 🙂

  20. Melissa January 25, 2013 at 6:46 am #

    could you tell me how many cupcakes the one batch iced.

  21. Kelly December 11, 2013 at 3:38 pm #

    This was so good and super easy! Its holding perfect. I wanted Vanilla so I substituted the Cocoa with a teaspoon of Vanilla extract. Also I added food coloring and it is awesome!

  22. april September 1, 2015 at 9:01 am #

    i dont understand why my whip cream is not whippping up. Its staying runny! can you tell me why this is possibly happening please

  23. Cindy January 29, 2016 at 7:15 am #

    I am planning on frosting a 2 layer, (8″) round cake with this recipe and I have 2 questions. First, do you think this recipe will be enough to frost a double layered cake. Second, I don’ have fine sugar so can I substitute confectioners sugar in it place? If so, what amount?
    Thank you very much for sharing this lovely recipe! I’m not a fan of the buttercream, so this is perfect for us!!!

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