Now, doesn't this look delicious? My husband thought so. But then again, he always likes my sweets. This recipe was born out of using up contents from the fridge. What do you do with ice cream toppers once the husband has demolished all of the ice cream? Well, here you go. The cake recipe is not mine, but the rest is all crazy me.
This recipe is shared with permission from Emile DeRouchie -McMahon, a friend from childhood. I found the recipe in the 1991 church cookbook. It has been in her family since the 1940s. She's the fourth generation to make these cupcakes. How neat is that?! I love how easy and quick they are. They live up to their name, as I haven't failed yet at this recipe.
No Fail Chocolate Cupcakes
1/2 cup cocoa
1/2 cup shortening
1 1/2 cup flour
1/2 tsp salt
1/2 tsp vanilla
1 tsp baking soda
1 cup sugar
1/2 cup hot water
1/2 cup sour milk
Put in bowl in order given. DO NOT stir until last item has been added. Beat well. Divide into paper lined cupcake pans. Makes 18 cupcakes (I make 14 out of this recipe). Bake at 350 until done (which I bake them for 20 minutes). Let cool.
Whipped cream topping:
1 pint of heavy cream
1/2 tsp cream of tarter
1/2 tsp vanilla
1/4 cup sugar (more or less to taste)
Whip all ingredients. Chill for one hour. Once chilled, place heaping tablespoon on cupcakes. Create a finger indent well in the middle (this will be handy when adding the chocolate). Chill again until the whip cream is firm.
1/2 cup semi sweet chocolate chips
1/8 cup butter
1 T. light cream
1 T. powdered sugar
Melt chocolate and butter in small bowl. Whip in light cream and powdered sugar.
Make sure chocolate is not too hot before you spoon it over the cupcakes. If it's too hot, the whipped cream will melt or the chocolate will slide off of the cupcake.
Sprinkle chopped peanuts and add a cherry. Store cupcakes in the refrigerator. Enjoy!