Double Chocolate Chip Frappacinos – in a cupcake.

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Well, here it is, folks. I love these. (See my confession at the end if you wanna know why.) I made these kinda for me – and those kids at the rehearsal dinner who didn’t like coffee. (I think there was, maybe, one?) These still were the first to go – even though there were just as many as the caramel fraps!


Does anyone else study cookbooks during their daughter’s violin lesson and doctors appointments?

Maybe it has something to do with these cupcakes going all over the place this week. To my new friends in Spain, Germany, Hong Kong and Canada – hello! Let me know when I can come visit. I’ll bring cupcakes. Anyway, back to the recipe.

For the Chocolate Cake. This is the only time I’ve every used a box mix for cupcakes. It just gives me the best chocolate cake I’ve ever made. And it’s easy. Well, easier than those other ones. :)

Ingredients

  • 1 (18.25 ounce) package devil’s food cake mix (I’m a Duncan Hines fan, personally, but use what you like best.)
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into the muffin tins. Fill ‘em up 3/4 full.
  3. Turn the oven down to 325 degrees F. Bake for 18 to 23 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cupcakes thoroughly in the pan at least a few minutes before inverting onto a cooling rack. Cool Completely.
Yield: 24 cupcakes + sometimes one extra. I don’t have to tell you where the extra one goes. These things are almost as good as that caramel drizzle stuff. Seriously.

For the Chocolate Mousse - the yummy filling several of the wedding rehearsal guests drank right down…

3/4 cup plus 2 tablespoons sugar
6 large egg yolks
1/3 cup water
1 package of Semisweet Chocolate Chips

2 1/2 cups chilled whipping cream

NOTE: You can cut this recipe in half – you’ll have enough for one batch of cupcakes. But sometimes you might like to have more…you know, just because.

  1. Whisk sugar, yolks, water in large metal bowl.
  2. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 8 minutes. Meanwhile, pour the chocolate chips into another bowl and set aside.
3. Remove egg mixture bowl from over water. Pour it over the chocolate chips. Let it sit for a minute or two, then stir. Do not drink this – at least not all of it. :) Using electric mixer, beat egg/chocolate mixture until cool and thick, about 5 minutes.
4.Beat cream in another large bowl until stiff peaks form.
5. Fold the cream into the chocolate egg mixture.
For the Swiss Meringue Buttercream Icing:


3/4 cup sugar
4 egg whites
2 sticks unsalted butter (at room temperature)
1 tbsp vanilla extract

Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more. (Or if you have a regular mixer like mine, *ahem*, honey,* ahem* Christmas gift…) :)

For the Chocolate Drizzle:

Are you ready for this? It’s tough. It’s so tough I had to sit down with a spoon and a cup of milk afterwards just to enjoy the labors of my work. All my slaving hard work for this one.

Take a deep breath….

Seriously – why re-create this? :)

To assemble the cupcakes:

Once cupcakes are cool, core out the center of each one. Using a pastry bag, pipe a small amount of chocolate sauce, then pipe chocolate mousse until the center is almost full, and then top with another piping of chocolate.

Once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a pastry bag fitted with a large star tip.

Lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle chocolate on top of each cupcake.
Sorry for the camera shake here – I was so excited to eat these.

And don’t forget your straws!

Confession: I don’t drink coffee. I’ve tried. So those Caramel Frappacino cupcakes 52,000 of you looked at this week? I’ve never tasted them. That’s the sole reason for making up these amazing chocolate ones – I really wanted a cupcake. Please don’t hold it against me! Around 100 of my friends and family have had them and they raved. So go ahead try them and let me know how they turn out. BUT if you’re like me, and coffee just isn’t your thing. These Double Chocolate Chip Frappacino Cupcakes are the answer. :)

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59 responses »

  1. Pingback: Starbucks Frappacinos. Cupcake Style. « Kimz Kitchen

  2. Seriously these look amazing! That is my favorite drink from Starbucks!!!!! I need to give this recipe a try! I can’t believe you didn’t eat one. I could eat them all!!!!

    • You should, LeAnn. Clarification – these were the ones I DID eat. I don’t like coffee, so I didn’t eat the caramel frap ones – I made these so I could have one I would eat. :) They. Were. Awesome. ;) And it’s my favorite drink at Starbucks too – how awesome. :)

  3. They look scrumptous, Kim! I’m sure everyone loved them! Would have loved to see some of your guests try to suck them up the straws. lol
    Thanks for your sweet comments about my party!
    I’ve got your blog on my sidebar now! Look forward to your posts!

  4. Thank you so much for posting this recipe! I’m not a ‘coffee’ drinker, but I look forward to trying both recipes. My sons are getting into drinking coffee because of being in college. Now I can (hopefully) impress them with new treats!

    • My husband is the leader of our college group at church – I made these for them a few months back and they gobbled them down like you wouldn’t believe! I’m sure they’ll love them! :)

  5. Your FIRST overseas stop has to be in Singapore though :) Haha…showed these to a couple of friends, hoping one of them would be inspired to make them (for me)!

    • Esther – I think that is a brilliant idea. Let me know if one of your friends were inspired enough to make them for you. :) I hope you’re doing well! That little niece of yours is TOOOO adorable! :)

  6. Yum! Thanks for the recipe! My sister and I are usually make-it-from-scratch people, too, but we use the same chocolate cake recipe! No way to get that kind of goodness from scratch! I have the perfect occasion for which to make these!

  7. I have the same question as everyone else. I really want to make these for my daughter’s birthday, but I need to know what the cup is? Would REALLY appreciate the help. Thanks!!!

    • Oh bless your heart – your daughter will love them!!

      My mother-in-love made the little cups – she just printed the Starbucks logo on white paper and cut the paper into strips. The cupcakes were baked in regular white liners – then we just taped the strips right on. Double sided tape worked great.

      Sent from my iPhone

    • You’re sweet, Jasline! I hope you do. The chocolate chip ones are a tad easier – so you could always start with those. (And, being as I’m not a coffee drinker, they were my favorite anyway!) ;) if you do give it a try come back and let me know!

      Sent from my iPhone

  8. Hey all I am a huge fan of cupcakes and starbucks. My niece went off the chain though and made me a variation of your deliciousness and it is beyond great. So nice job on the posting and great job to my niece who made these for my bday. Woot

  9. Love your idea…can you send me the actual measurements for the wrapper? Is it straight strips or do they have a circular shape?

    • Maria – we just printed the starbucks logo on a piece of paper and cut out strips with the logo in the center. Then we wrapped the strips around the cupcake and taped it closed. That’s it! Unfortunately, I have no idea what the measurements were – we didn’t really measure them – just made one as a template, then made 100 more just like it. Hopefully that helps you though! And send me a photo when you get them done – I’d love to see them! :)

  10. Hi, I was just wondering if these need to be refrigerated or, or can they be left out at room temperature? I want to bring some for my classmates at school!

    • I would refrigerate them after you make them (like the night before or something), but if they will be fine sitting out at school until you get to eat them.

      Unless the temp in the room is above 70 degrees. Then I’d keep them refrigerated – mainly to save your icing from melting.

      Hope that helps! Send me some photos of your finished cupcakes!!

      Sent from my iPhone

  11. these look like sooo much fun! I just had a bridal shower and wish I had seen these for the cake!! I plan on making them soon, Blessings to you!

  12. Aww I was excited over the idea of double chocolate chip frappuchino cupcakes… then I saw you don’t even use a single packet of coffee.This is just double chocolate chip cupcakes. No frappuchino involved. Don’t get me wrong… they look great and I’d love to make them when I’m in the mood for chocolate cupcakes. But for the time being not what I was hoping for. Shame. =/ You think you can some day make a variation like a mocha frappuchino cupcake? I’d probably be a mixture of this and the caramel one. I am terrible at cooking and baking so don’t trust myself trying to make the adjustments myself lol

    • Oh how sad you must be!! I can have any sort of coffee at all so the double choc Chip frapacino (and the strawberries and cream) at Starbucks are the only ones I can have because they don’t have coffee in them!

      I bet you could add a packet of mocha via to The cake mix though to make them a little mocha like if you wanted though.

      I’m hoping to do a new dark mocha raspberry one here soon though – that might be right up your ally too – what do you think?

      Sent from my iPhone

      • Okay I might try that then. I can’t imagine the Via packets would do too much to the recipe itself but might add that little mocha like hint. I’d try that! Thanks!
        Oh dark mocha raspberry sounds amazing! Can’t wait to see! I’m excited to build up the courage to make these and the caramel ones lol.

        • Go for it, and send me a photo if you do! I’ll post it for ya!

          btw, I just posted a contest for a Starbucks gift card – and 2 dozen of those cupcake holders…so you should go for it! :)

  13. oh, and i love that you are a sister in the Lord!!!
    so, question. the chocolate mousse, how long do you think it will last in the fridge?
    thanks

  14. can anyone please tell me where i can get those little starbucks wrapper to go around the cupcake, i want to make this for my friends birthday :)

    • You’re such a good friend!! I actually made them! I just had a giveaway for some of them too!

      You can make them really easily – I just printed the Starbucks logo on a piece of white paper…then cut the paper into strips with the logo in the center and wrapped the cupcakes with them. The cupcakes actually have two liners – a regular one then my taped one.

      Kim Rackley 864-404-6545 http://www.kimzkitchen.wordpress.com

      Sent from my iPhone

  15. Tried these with a Starbucks-true whipped cream “frosting” & it was a sucess. Cool the cupcakes first & then you have a super easy top. :) Thanks for the recipe!

    • Just a regular size bag, Ashley – 12 oz – I actually prefer the mini ones – but a lot of people like the big chunks of chocolate they get with the regular sized chips. Let me know how they turn out!!

  16. Made these for my brother’s graduation party and they were a huge hit! They went faster than the caramel! I think this weekend I’m going to take the cake recipe and convert it to vanilla. We will see how it turns out!

  17. I made these today for my mom’s birthday and they were phenomenal!!! I had a bunch of mousse leftover to even after halving it so I’ll be noming on that for the next few days :) absolutely loved it! I’ve also made the caramel from the other recipe and it is so amazingly delicious! For my birthday next month, I’m a coffee drinker, I’m planning on making the caramel ones! So excited :D thanks for these amazing recipes!

    • Oh I’m so glad you made them – that mousse is AWESOME! If you have a couple of weeks worth of free time, read through some of these comments – there are some great ideas for using leftovers – freezing it – eating it kinda like ice cream, putting it in a trifle….

      I’m SO GLAD she loved them, too. ;)

    • Haha! Not quite. ;) we made them. The instructions are in some of these comments – or over on the comments of my Caramel Frappacino cupcakes post. Have fun baking!

  18. Pingback: Starbucks Frappuccino Cupcakes | Best Friends For Frosting

    • Well, after a little while mousse (and puddings!) start to break down a bit. So, I’ve only done it the day before. You could attempt to stretch it to two days before if you wanted though.

      Good luck!

  19. Pingback: Starbucks Frappucinos. Cupcake Style. « Kim's Kitchen

  20. I was just going to get my best friend a Starbucks card for her birthday (since we always go on Starbucks dates together). But now that I’ve come across these, a Starbucks card is TOTALLY out of the question!!
    Thank you so much for this!!😍

  21. I tried to look for an email for you but I couldnt find one. Sorry Im posting this here, but I just thought you might like to know that I found someone on FB who took one of your Starbucks Cupcake photos and is passing it off as her own work. Here is the link to her page: https://www.facebook.com/CaitsCustomCakes

  22. I have a question! For the inside filling, do you use an entire pack of the chocolate chips or is there a certain amount of cups?? And another question regarding the filling, do you not do something to the egg/chocolate mixture? You just leave it and mix it into the whipping cream??

  23. I have made cupcakes using this recipe just for the cake and they are literally the best cupcakes I have ever tasted. I even use the recipe for layer cakes. Everyone who tries them absolutely loves them!

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