Dorothy KernIf you love French Silk as much as I do, these cupcakes are for you: an easy chocolate cupcake filled with eggless french silk, topped with whipped cream and a pie crust chip!
Remember those French Silk Brownies? Well, I made these cupcakes right around the same time I made those. I took tons of gorgeous photos from all angles. I downloaded them to my computer and went on with my life. Then, last week, I decided to edit the photos and get ready to post. And all I found were 4 photos of the inside of the cupcakes.
No overhead shots.
No shots of pretty completed full cupcakes.
Just four of the exact same photo, zoomed in and zoomed out.
I had a major #foodbloggingtantrum at that point, because I knew the other photos were gone. I’ve formatted all my memory cards about 3 times each since I made these.
Moral of the story: edit photos right away.
I’ll probably find the rest in some obscure file some day in about three years. Until then, we’re left with inside gooey shots of these cupcakes…which isn’t horribly bad because they look so darn good!
These cupcakes combine a few of my favorite things: the BEST chocolate cupcake recipe, an EGGLESS french silk, whipped cream, and pie crust dippers!
They look complicated, but they’re really easy. You can use a box mix for the cupcake, but my chocolate cupcake recipe is my favorite one. It’s also egg-free, so these cupcakes are a winner if you’re dealing with an egg allergy.
Once the cupcakes are baked and cooled, you make the easy french silk. It’s just a matter of melting chocolate and stirring it in with cream cheese and some whipped topping. It’s great with a spoon, but it’s even better stuffed into cupcakes.
To fill the cupcakes I cut out a section of the top and add the filling. Then I frosted the cupcake with more of the french silk mixture, so it would show. Top with more whipped topping or whipped cream and a pie crust chip and you’ve got a french silk pie cupcake!
I’m not even going to tell you how many I ate. Even if I’d noticed the missing photos right away…I don’t think it would have mattered…
French Silk Cupcakes
Ingredients
- 24 Chocolate Cupcakes baked and cooled (from scratch or a box mix)
- 4 ounces semi-sweet baking chocolate plus more for garnish
- 8 ounces cream cheese softened
- 16 ounces 2 - 8 ounce tubs Cool Whip
- 1 teaspoon vanilla extract
Instructions
- You can make box cupcakes, or make my favorite chocolate cupcake recipe (without the filling and frosting). Let them cool completely.
- Melt chocolate in a large microwave safe bowl for 30 seconds, then stir, heat for 30 seconds again, then stir well, then heat on 10 second increments, stirring between each, until smooth. Let cool 5 minutes.
- Beat cream cheese in a large bowl with a hand mixer until smooth. Add chocolate and mix until combined, then mix in vanilla. Fold in half of the Cool Whip (one 8 ounce container).
- Cut a small cone shaped section out of the center of each cupcake. Fill with some of the chocolate filling. Slice the tip of the cone of cupcake you removed then replace the top and frost with a little more of the chocolate mixture.
- Spread more Cool Whip on the top of each cupcake, like frosting. It’s pretty to do this with a pastry bag and a 1M tip. You can also use canned or fresh whipped cream instead.
- Use a potato peeler to shave some additional baking chocolate all over the top of each cupcake.
- Chill for at least one hour before serving to allow them to set. Store in the refrigerator for up to 3 days.
- Note: if you’re using real whipped cream or Reddi-Whip for the top of the cupcakes, add it just before serving. Cool Whip can last longer without melting off the cupcakes or weeping.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 3, 2016
I would’ve had a tantrum, too. But these pics are still gorgeous, and I can kind of see one of the whole ones in the background. It’s gorgeous! And the best flavor, too. That filling is amazing.
Ugh – that is maddening. I hope you find those photos soon. My computer likes to eat random photos too so I understand. The inside shots of these cupcakes look marvelous though!
Since your French Silk Cupcakes are special, have you considered using real whipped cream instead of CoolWhip?
You probably could, but since I wanted the silk to be a little more stable and less weepy, I opted for the whipped topping. Feel free to try them with whipping cream!
I cannot edit photos the day I shoot. Between cooking the food, shooting it/styling it, the massive amounts of dishes, the writing of the recipe and story, just thinking about editing photos…no. Too much. So don’t feel guilty about that one however I would have beyond a tantrum if I realized I only could find 4 photos. The thought of remaking a cupcake recipe? It’s not like a box of brownies. Wow, there would be drinking involved. These look incredible!
And that’s why this post only has 4 photos LOL!
If you decide to remake this recipe, I’ll be your taster. 🙂 Maybe I’ll have to make them myself…but then I’d eat them all and gain 10 lbs. 🙁
Haha #storyofmylife
What a great idea! My family would LOVE these because they are chocolate silk pie addicts. I think your photos are perfect!
I can’t even handle how good these cupcakes look!
All you really need is one good shot…and you got it! Looks so freaking good.
when the insides of a cupcake are this good-that’s the only kind of photo you need ;P
This is SUCH an amazing idea!! LOVE. Pinning!
Thanks for pinning!!