Egg Free Chocolate Cupcakes with Whipped Cream Icing

These are decadent little treats reminiscent of Hostess cupcakes.  They are a little dense because there are no eggs in them.  But the whipped cream icing lightens them up!  I made these for a Valentine's dinner for my family since my grandson is allergic to eggs.  That's why there are conversation hearts on one and a heart pick in the other.

Egg Free Chocolate Cupcakes with Whipped Cream Icing

Ingredients:

Cupcakes

(Makes 12 Cupcakes)

1 Cup Sugar

½ Cup Unsalted Butter, Softened

2 tsp. Vanilla Extract

½ tsp. baking soda

¼ tsp. baking powder

¼ tsp. Salt

1 ¾ Cups All Purpose Flour

¼ Cup Cocoa Powder

½ Cup + 3 Tbsp. Sour Cream

½ Cup Milk

Icing

1 Cup Confectioner’s Sugar

2 Cups Heavy Whipping Cream

1 Tbsp. Clear Vanilla Extract

Directions:

Preheat oven to 350 degrees F and line cupcake tin with cupcake liners.

1.    In a large bowl, cream together sugar and butter until fluffy. 

2.    Add eggs, vanilla and almond extracts and mix well.

3.    In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

4.    Slowly add to vanilla mixture small amounts at a time.

5.    Now add ½ Cup Sour Cream and Milk and mix thoroughly.  Whip on medium speed about 1 to 2 minutes.

6.    Fill cupcake papers 2/3 full.

7.    Bake 15 – 20 minutes or until a toothpick inserted in the center comes out clean. 

8.    Place on a cooling rack for 10 minutes.  Pop cupcakes out of the pan and let them finish cooling on the rack for another 10 minutes. 

  Fill each cupcake liner about 2/3 full using small ice cream scoop.

  Makes about 2 dozen cupcakes.

While waiting for the cupcakes to cool, you can make the icing. 

1.    In a large well-chilled bowl, with a well-chilled beater, place heavy cream.

2.    Add Confectioner’s sugar and vanilla

3.    Whip on high speed for about 5 minutes until stiff peaks form.

4.    Place in a pastry bag fitted with a large star tip and ice cupcakes in a circular motion forming a rosette.