Chocolate Funfetti

Monday’s to me have never really held too much value over the last couple years. It seems like I’ve either always had a job that I worked weekends for, or I just always had stuff on. That said I still get a mean case of “the mondays”.

To remedy todays I decided to experiment with a classic. Being in the mood for chocolate, I figured why not add it to some funfetti cupcakes. Now I know normally that this wouldn’t really work because chocolate baked goods tend to be dark brown, almost black. I thought I’d try anyway.

Chocolate Fun-Fetti Cupcakes
adapted from Ambrosia Baking

For the Cupcakes: 

1 cup milk
4 egg whites
1 vanilla bean, scraped
1/2 teaspoon almond extract
3 cups pastry flour, sifted
1 tbps + 1 tsp baking powder
1/4 cup cocoa powder
1/2 tsp kosher salt
6 tbsp butter, room temp
6 tbsp vegetable shortening
2/3 cup rainbow sprinkles

For the frosting:

2 1/2 cups confectioners suger
5 tbsp butter, room temp
2 tbsp milk
1/2 tsp pure vanilla extract

Preheat the over to 350 degrees

1. Combine the eggs & egg whites with the milk and vanilla bean. Set aside.

2. In a bowl with a mixer, combine all the dry ingredients. Add shortening and butter. Mix for about a minute then add in 3/4 cup of milk. Turn up to high and mix for another minute.

3. Slowly beat in the egg mixture.

4. Fold in the sprinkles and pour into wrappers and bake for 23 minutes.

5. While the cupcakes are baking mix the confectioners suger, butter, and 2 tbsp of milk together with the vanilla. Mix on high for about 5 minutes. Let rest for a few minutes then cover tightly and set aside.

6. Once the cupcakes have cooled completely, frost and decorate with sprinkles.



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