Thursday, May 5, 2011

Chocoate Rose topped Chocolate Chip Cupcakes

Perfect for Mother's Day

How many of you buy your mom flowers for Mother's Day? I know in the past I have sent flowers, but you know what is better than flowers...cupcakes with edible roses. What you see pictured here are Vanilla Chocolate Chip and Chocolate Chocolate Chip Cupcakes topped with my favorite Vanilla Frosting and an edible chocolate rose. I actually made these cupcakes for a baby shower, hence the blue roses, but I think they would be adorable in assorted colors for mom. What mom doesn't want a dozen edible roses? To make the chocolate roses I piped melted chocolate (using a plastic baggie with the tip cut off) onto wax paper. I drew a template on a piece of paper and then placed the wax paper over it to pipe the roses. I used a toothpick to pre-poke holes in the top of the cupcake to make sure the stem did not break when I inserted the roses. I think they turned out perfectly.

See the recipe for Chocolate Chocolate Chip Cupcakes here.

Vanilla Chocolate Chip Cupcakes
recipe inspired by

1 package yellow or white cake mix
1 package instant vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
1 tablespoon vanilla extract
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (dust these in flour to keep them from sinking to the bottom of the cupcake)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mix, sour cream, oil, vanilla extract, eggs, and water. Stir in the chocolate chips and pour batter into 24 lined muffin cups.

Bake for 20 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool completely before frosting.

Very Vanilla Frosting Recipe

Chocolate Frosting Recipe

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