By now, I'm sure most of you guys have your menus planned out, ingredients all chopped and prepped, your desserts made ahead of time, etc, etc. But today's recipe is more for the folks like me, the guys who left everything last minute, Team Procrastinators/There'sTooMuchGoingOnPlzLeaveMeAlone. I present to you ? these cupcakes:
I know that cupcakes aren't really a traditional Thanksgiving dessert (if you want something more traditional, check out last week's recipe for pumpkin pie). But hear me out. From scratch, cupcakes come together much faster than any pie. And because they're almost always so pretty and darling, nobody will notice that you didn't bring a pumpkin or sweet potato pie. In fact, quite the opposite. Because everybody loves a good cupcake, right"
And these cupcakes are more than just good. They're friggin' great. The chocolate cake base has a healthy dose of crème fraîche, a cultured cream similar to sour cream, but milder in flavor. The crème fraîche in the batter acts in the same way buttermilk would, giving the cake a subtle tangy flavor and keeping its crumb incredibly moist.
But the real star of the show is the chocolate crème fraîche frosting. It's incredibly chocolatey, creamy, and velvety. And what's more, it's low maintenance ? all you need to do is top each cupcake with a generous dollop of the stuff, and watch it set into a beautiful, shiny frosting.
And that's not even all. Because the best part is that the whole thing comes together in an hour or so. I promise. It's perfect as a last minute Thanksgiving dessert. And with cupcakes like these, who needs pie, eh"
Thank you to Vermont Creamery for sponsoring this post by providing compensation and ingredients for the recipe. I worked with them the entire month to provide recipes like red velvet cake and pumpkin pie centered around their amazing crème fraîche. It's genuinely one of my fav...