Cow Cupcakes
Marbled cake makes the perfect base for these cow-themed cupcakes with a rich buttercream frosting and melted chocolate spots.
12
Servings 12
Ingredients:
Marble Cupcakes
- 8 tbsp Prairie Farms Unsalted Butter room temperature
- 1½ cup Granulated Sugar
- 3 Large Eggs room temperature
- 1 tsp Kosher Salt
- 2¼ tsp Pure Vanilla Extract
- 1½ tsp Baking Powder
- ¾ cup Prairie Farms Whole Milk
- 2¼ cup All-Purpose Flour
- 6 tbsp Dutch Processed Unsweetened Cocoa Powder
- 3 tbsp Prairie Farms Butter melted
- ¾ tsp Instant Espresso Powder
Vanilla Buttercream Frosting
- 1 cup Prairie Farms Unsalted Butter room temperature
- 1 lb Powdered Sugar 454 grams
- 1 tbsp Pure Vanilla Extract
- 1 tsp Kosher Salt
- 3 tbsp Prairie Farms Heavy Whipping Cream
- 4 oz Semi-Sweet Chocolate in bar or chip form
Directions:
- Prepare a cupcake tin by lining with cupcake liners. Set aside. Preheat oven to 350ºF.
- In a large mixing bowl, add the butter and sugar. Beat together using an electric mixer until combined.
- Add the eggs one at a time, beating after each addition. Once all the eggs have been added, scrape down the sides of the bowl. Beat the batter on high speed until the batter is creamy and lightened in color, about 5 minutes.
- Add the salt, vanilla, and baking powder then beat until smooth. Alternate between adding the flour and milk, mixing after each addition.
- To make the chocolate batter, place about ⅓ (1½ cups or 336 grams) of the vanilla batter into a separate medium-sized bowl. Stir in the cocoa powder, melted butter, and espresso powder.
- Alternate adding a tablespoon of the vanilla batter and about half a tablespoon of the chocolate batter into the prepared muffin tin until ¾ of the way full. Gently swirl with a toothpick if desired.
- Bake the cupcakes until a cake tester inserted in the center comes out with just a few wet crumbs on it. Let sit in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
Vanilla Buttercream
- While the cupcakes are cooling, make the buttercream. In a large bowl, add the butter, powdered sugar, vanilla, and salt. Beat using an electric mixer on low, gradually increasing speed to medium-high. Continue to beat until mixture is combined.
- While mixing, add the heavy cream and whip until a smooth, fluffy mixture is created. Add to a piping bag fitted with a large round metal piping tip.
- Once the cupcakes are cooled, pipe the icing in a swirl and place frosting side down on a baking sheet lined with parchment paper, gently pressing down to create a flat, even surface. Repeat with each cupcake, then chill in the freezer for about 20 minutes.
- While the frosted cupcakes are chilling, add chocolate to a microwave-safe bowl. Microwave in 15-second intervals, stirring in between until chocolate is melted. Add to a piping bag and cut off a very small amount from the tip.
- Once the cupcakes are chilled, peel them off from the parchment to reveal a flat smooth surface. Using the melted chocolate, pipe cow spots on top of the icing. The chocolate will harden fairly quickly as it's piped on. Serve and enjoy!
Notes
Iced cupcakes are best stored in an airtight container in the refrigerator for up to 4 days.
You can make the cupcakes a few days ahead before frosting. Store in the refrigerator or freezer until ready to frost. If freezing, let defrost before adding the frosting.