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1
For the cupcakes: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a mini-muffin pan with cupcake liners.
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2
In a large bowl, sift together the cocoa powder, flour, sugar, baking soda and salt.
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3
Add the egg, milk, water, oil and vanilla and mix with a wooden spoon or spatula until the batter is smooth.
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4
Divide the batter equally into the mini-muffin cups, filling each cup about 2/3 full.
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5
Bake until a toothpick inserted into the center of a cupcake comes out clean, with no crumbs attached, about 18 minutes.
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6
Transfer the cupcakes to a wire rack and cool completely.
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7
For the whipped cream: In the bowl of an electric mixer, combine the heavy cream, mascarpone, powdered sugar and vanilla.
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8
Whip until the cream has soft peaks, about 2 minutes.
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9
Transfer 1/4 cup of the whipped cream into a piping bag and frost 6 of the cupcakes.
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10
Decorate the cupcakes with some of the sprinkles.
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11
Place the frosted cupcakes in the freezer and chill the rest of the whipped cream in the refrigerator while you make the shakes.
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12
For the shakes: In a blender, combine the ice cream, milk and cocoa powder and blend until smooth.
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13
Add the unfrosted cupcakes and pulse a few times to incorporate, then puree until the cupcakes are mixed well throughout.
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14
Pour the milkshakes into 6 glasses and top each with a dollop of whipped cream and a few more sprinkles.
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15
Push a straw through each frosted mini cupcake and insert the straws into the shakes.
