The frosting came out much better too. I remembered to stop whipping as soon as the cream started forming stiff peaks. The peaks weren't as stiff as some pictures I had seen on the internets but I didn't want to overmix. After mixing, I put it into the fridge for half an hour to firm up a bit so that it wouldn't melt when I piped them. This frosting doesn't seem to be ideal for piping. It doesn't hold its shape very well. It would be much better for spreading even using just a round tip for blobs of icing. Next time I think I might try to add a stabilizing agent to help it become more stiff. It tasted great though, not too sweet and not too plain.
Recipe for Chocolate Cupcake
2 1/2 teaspoons vanilla extract
1 cup milk
1 cup boiling water
1/2 cup vegetable oil
1 teaspoon salt
1 1/2 teaspoons baking power
1 1/2 teaspoons baking soda
1 3/4 cup AP flour
2 cups sugar
3/4 cup unsweetened cocoa
1. Preheat oven to 350 F
2. Beat eggs, vanilla, milk, and vegetable oil
3. Sift and combine sugar, flour, cocoa, baking powder, baking soda and salt
4. Add wet ingredients to dry ingredients and beat until combined
5. Stir in boiling water until well combined and batter is thin
6. Pour batter into prelined baking tray
7. Bake 25 minutes and remove after testing with toothpick
Recipe for Whipped Cream Frosting
1 cup whipping cream
2 1/2 tablespoons sugar
2 teaspoons vanilla extract
1. Pour cream, sugar, and vanilla into a bowl.
2. Start blending with mixer.
3. Stop blending when mixture becomes thick and forms stiff peaks. Take care not to over mix!
4. Chill in fridge for 30 min and then pipe onto cupcakes
You can adjust the sugar to your taste. I also added some food coloring to mine.