4th of July Chocolate Chip Cupcakes with Chocolate Frosting

We had two big cookouts to go to this holiday weekend. I wanted to use my star sprinkles and my flag cupcake liners so I needed a light colored cake and a dark frosting. I decided to take a vanilla cupcake and add chocolate chips to it. These cupcakes were really good. The cake was perfectly dense but still moist and crumbly.

The frosting really is to die for. By adding the hot cocoa mix, there is an extra creaminess to this frosting. Multiple people commented that it tasted like mousse. I couldn’t agree more. I even used some to dip my strawberries in to. WOW was that good. The frosting recipe did make a large batch. It frosted 24 cupcakes plus I have about 2 cups of frosting leftover.

Chocolate Chip cupcakes – adapted from Vanilla cupcakes from Crazy Delicious – original recipe from Martha Stewart – makes 24
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 cup chocolate chips + 1 Tbsp flour (toss to coat chocolate chips)

Mix the dry ingredients

Add butter

Whisk eggs, milk and vanilla

Add wet ingredients 1/3 at a time to the dry ingredients

Stir in chocolate chips – be sure to coat the chips with flour so they don’t all sink to the bottom while baking

Bake for 17-22 minutes at 325 degrees or until a toothpick comes out clean

Chocolate Frosting – from Joy The Baker
1 cup unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/3 cup milk
1 cup heavy cream
2/3 cup Ovaltine – I used Ghirardelli hot cocoa

Cream together butter, cocoa powder and salt. Butter mixture will be very thick.
Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream. Mix until incorporated.

If you’d like a thinner consistency, add heavy cream a tablespoon at a time until you’re happy with the frosting.

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14 Responses to “Chocolate Truffle Ice Cream”

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    1
    Jocelyn (Grandbaby Cakes) — May 31, 2013 at 8:14 am

    What a gorgeous chocolate!! I adore deep chocolate ice creams.

    • beantownbaker — May 31st, 2013 @ 10:07 am

      You would definitely love this then. It’s so rich and chocolatey!

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    Ashley Bee (Quarter Life Crisis Cuisine) — May 31, 2013 at 8:19 am

    I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!

    • beantownbaker — May 31st, 2013 @ 10:08 am

      I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!

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    Eva @ Eva Bakes — May 31, 2013 at 8:51 am

    I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!

    • beantownbaker — May 31st, 2013 @ 10:07 am

      I agree, it was complete torture, especially after taking a taste after it had processed in the machine…

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    4
    tracy {pale yellow} — May 31, 2013 at 6:23 pm

    A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!

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    5
    Sues — June 3, 2013 at 6:48 am

    You can tell just by looking at this how rich and awesome it is!!

    • beantownbaker — June 7th, 2013 @ 8:52 am

      It’s seriously difficult to scoop it’s so thick!

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    Shannon — June 6, 2013 at 12:11 pm

    wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉

    • beantownbaker — June 7th, 2013 @ 8:53 am

      This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.

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    Nutmeg Nanny — June 7, 2013 at 6:15 pm

    Who isn’t a fan of chocolate?! This looks amazing 🙂

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    Lisa T — June 16, 2013 at 6:42 pm

    I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?

    • beantownbaker — June 16th, 2013 @ 7:47 pm

      i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.

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