Frosting Cupcakes!

Yes, you read that right – cupcakes made entirely of…FROSTING!  No baking required.  No cupcake papers required –  the frosting fills an edible chocolate cup.  These are for the hard core sugar and chocoholics and I’m sure you might know one or two.  Or maybe three.  The cool part of this recipe from Cupcake Project is you can switch out the frostings to suit your taste and shake things up.  Or you can make them in a mini size if a regular size would be too much.  Right.  I think I might get addicted after one.

Frosting Cupcakes

Makes 5 full sized or 10 mini cupcakes

 

• 8 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 cup powdered sugar
• 3 tablespoons cocoa powder
• 2 teaspoons instant coffee granules
• 1/4 teaspoon salt

 

•  1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 2 tablespoons Baileys Irish Cream
• 1/4 teaspoon salt

 

•  5 regular cupcake liner-sized chocolate cups or 10 minis (see below)
• sprinkles, to taste
• 5 maraschino cherries or 10 if using minis

Instructions 

•  In a medium-sized mixing bowl, mix cream cheese and butter until fully combined.
• Mix in powdered sugar a little bit at a time.
• Mix in cocoa powder, coffee granules, and salt until fully combined.
• Set aside.

 

•  In a medium-sized mixing bowl, beat butter until light and fluffy (about three minutes on high speed)
• Mix in a powdered sugar a little bit at a time.
• Mix in Baileys Irish Cream a little bit at a time.
• Mix in salt.
• Set aside.

 

•  Spoon mocha cream cheese frosting into chocolate cups. Fill until just over the tops of the cups.
• Pipe Baileys Irish Cream buttercream frosting on top of mocha cream cheese frosting.
• Top with sprinkles and cherries.

How to Make Chocolate Cups

Ingredients

 

• Melted tempered chocolate, any kind
• Silicone cupcake liners
• Small paint brushes

Instructions

1. Paint a thin layer of chocolate onto the inside of each cupcake liner.
2. Refrigerate the liners for ten minutes.
3. Paint a second thin layer of chocolate on top of the first layer.
4. Refrigerate the liners for another ten minutes.
5. Carefully pop the chocolate cups out of the liners.