Chocolate Mashed Potato Cupcakes

By neysa

Ingredients

• Chocolate Frosting:
• 1 1/2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup granulated sugar
• 4 tablespoons unsweetened cocoa powder
• 1/3 cup cold, leftover mashed potatoes *see notes
• 1/2 cup butter, softened
• 1/4 cup whole milk
• 2 eggs
• 1/2 cup butter softened
• 2 2/3 cups confectioners sugar
• 1/2 cup half-and-half
• 1 1/2 tsp. vanilla
• 3/4 cup unsweetened cocoa powder, sifted

Details

Servings 15

Preparation

Step 1

1.Preheat oven to 350. Line cupcake tins with papers and set aside.

2.Whisk together flour, baking powder and salt. Set aside.

3.In a large bowl, cream the butter and sugar together, then add mashed potatoes. Whip until fluffy.

4.In a small bowl, whisk the eggs and milk together. Add the flour and egg/milk mixture to the batter alternately, beginning and ending with flour. Mixture will be thick.

5.Fill muffin tins 3/4 of the way full. Bake for 15-20 minutes, or until the cake springs back when pressed in the middle.

6.Let cupcakes cool completely before icing them.

Frosting:

Cream the butter in a medium bowl.Add the cocoa, confectioners sugar and vanilla alternately with the half-and-half.

Whip until light and fluffy. Transfer to a piping bag fitted with a large open star tip.

Frost cupcakes.