Pancho Pantera Chocomíl Cupcakes
Makes 15-18 Cupcakes
Calories: 0kcal
Ingredients
- Cupcakes:
- 1 1/3 cup flour
- 1 cup choco milk powder
- 1/3 cup unsweetened cocoa powder sifted
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup oil 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 large eggs
- Frosting:
- 2 cups heavy cream
- 1/3 cup sour cream
- 1/3 cup choco milk powder or 1/2 cup for those with a big sweet tooth
- Garnish
- 15 maraschino cherries
- Optional: Chocolate Drizzle
Instructions
- To make the cupcakes:Preheat the oven to 350F and line a couple of cupcake pans with paper liners. Whisk together the flour, sugar, Choco Milk powder, sifted cocoa powder, baking soda, and salt. Set aside.
- In a large measuring cup measure out the oil, then the buttermilk. Add the eggs and vanilla and beat with a fork until it's combined. Add this to the dry ingredients and mix just until it's combined. Fill the cupcake liners 2/3 full (I use 2 medium cookie scoops, 3 tablespoons) and bake for 18-20 minutes, until a toothpick inserted comes out clean. Let them cool completely before frosting.
- To make the frosting: Beat all the ingredients in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined then bump up the speed to medium high and beat until you get firm peaks. Garnish with Maraschino cherries. Optional: Drizzle Chocolate Sauce on top.
Nutrition
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg