A cupcake just makes everything better; at least, that’s what I think. It’s a amazing how something so simple as a cupcake can put a smile on someones face. Especially one as good as this. I’ve tried countless different recipes for chocolate cupcakes and by far this is one of my all-time favourites. Its quick and easy because it’s one bowl, which means less time to clean up and more time to enjoy. They are super moist; in fact they stay moist for days. And taste oh so good.
And the frosting? It’s a delectable bakery style frosting that I came up with in an attempt to cut the sweetness just a bit. While my absolute preference is a swiss meringue buttercream, this is definitely next on the list. I took a basic recipe for vanilla buttercream and kicked it up a notch. Its smooth, creamy, and fluffy. It’s made a little less sweet by the combination of salted and unsalted butter. And goes well with just about any flavour of cake.
I tinted the buttercream with some Americolor Sky blue food colour, and because I am now officially obsessed with sprinkles, added some pearlized sprinkles. The result made me instantaneously reminiscent of a winter wonderland.
So go ahead, give my version of bakery style buttercream a try, I’m sure you’ll love it!
Makes 24 cupcakes
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup natural cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Line 2 muffins tins.
2. In the bowl of a stand mixer, add sugar, flour, cocoa, baking soda, baking powder, and salt. Mix on low speed until all of the dry ingredients are well combined.
3. Add in the eggs, buttermilk, coffee, oil, and vanilla extract. Mix on medium speed for 2 minutes. (Batter will be thin)
4. Scoop evenly into the prepared muffin tins.
5. Bake for 18 to 20 minutes, or until a toothpick inserted comes out almost clean. Cool on wire rack and cool completely.
Vanilla Buttercream Frosting
Makes about 8 cups
1 Cup (2 sticks or 8 ounces) unsalted butter, room temperature
1 cup (2 sticks or 8 ounces) salted butter, room temperature
7 cups confectioners (powdered) sugar
1/4 teaspoon salt
2 tablespoon pure vanilla extract
6-8 tablespoon heavy whipping cream**
**This will depend on the consistency you prefer. For covering cakes, and piping borders, I would go about 4 tablespoons. For cupcakes I use about 8 tablespoons.
1. Using a stand mixer fitted with the paddle attachment, cream both butters together until light and creamy about 3 minutes.
2. Begin adding in the powdered sugar, 1 cup at a time. If mixture gets to thick, add the vanilla. Continue adding in the remaining powdered sugar until incorporated.
3. Add the vanilla and the salt. Begin addicting in the the heavy whipping cream a tablespoon at a time.
4. Increase the mixer speed to medium high, and mix for about 7 to 10 minutes. Taste a small amount. You want it to be smooth, and light, and not have a grainy taste that comes from the powdered sugar. If still grainy continue to beat until smooth.
5. Store in an airtight container at room temperature over night and rewhip for 2 minutes before using. Alternatively you can freeze for 2 months or store in the refrigerator for up to 1 week. Just allow to come to room temperature and rewhip for a few minutes.
Cupcakes adapted from Hershey’s.
Cupcake liners From: Golda’s Kitchen