Swirly Cupcakes

So, first post in awhile! I’ll start by apologising for the general appearance of these cupcakes. Yes, you can totally cut the end off of a ziploc bag and use it to pipe frosting, but the results will be, well – see for yourself! (What I’m really saying here is that I miss my cake decorating equipment.) Anyway, the chocolate cake in these is really, really super delicious, and I suppose you could substitute whatever frosting topping you want.

Before I post the recipe, I wanted to say that this is another one of my “baking problems in Poland” experiments. Basically, I couldn’t find any unsweetened cocoa powder, so I used sweetened and calculated how much cocoa I was actually getting in the sweetened stuff, and then subtracting the amount of sugar in the sweetened cocoa from the sugar originally needed in the recipe (and sort of rounding up in the process).  I love doing math. Anyway, without further delay…

swirly cupcakes

And a cross section:

swirly cupcakes 2

Swirly Cupcakes

Cake Ingredients
12 tbs melted butter
2 c all-purpose flour
1 1/2 c granulated sugar
3/4 c unsweetened cocoa powder
1/2 tsp salt
1 1/2 tsp baking powder
3/4 tsp baking soda
1 whole egg, room temperature + 1 egg white, also room temperature
1 tsp vanilla extract
1 1/3 c hot coffee (I used instant)

Topping Ingredients
1 pint of ice cream (any flavour works – I used strawberry and vanilla, fairly classic)
5 1/2 c heavy whipping cream
1/4 c confectioners’ sugar

1. Preheat oven to 325 degrees F/160 degrees C. Line two cupcake tins with liners. (You might get slightly more than that – yay! I think this made about 28-30 cupcakes for me).

2. In a large mixing bowl, whisk together the dry ingredients, then stir in the butter, eggs, and vanilla until just mixed. Then, slowly stir in the coffee just until it forms a smooth batter.

3. Ladle into the cupcake tins, but fill them less than normal. You want the tops of the cupcakes to be below the top of the liner when they’re finished.

4. Bake for about 15 minutes or until a toothpick inserted into the centre comes out clean. While the cupcakes are baking, chill a bowl for the whipped cream topping.

5. Put the cupcakes onto a baking sheet. Spread a generous tablespoon of ice cream across the top of each cupcake and freeze for about 30 minutes.

6. Meanwhile, in the chilled bowl, beat the cream and confectioners’ sugar until stiff peaks form. Spoon the cream a pastry bag fitted with a large round tip (or a ziploc with the end cut off, if you live in a baking supply-deprived country). Remove the cupcakes from the freezer and pipe a swirl of cream on top of each one. Then return them to the freezer and chill until the cream is solid, about 45 minutes. Finally, remove them and decorate with the sprinkles before serving!

Makes about 30 cupcakes