A lot of changes are going to be happening in the next few months. We are all growing up, and having to make something of our lives. This is freaking me out! I miss being a kid. Someone’s always there to take care of you, and there are no exams or interviews…what a magical time! What better way to relive your childhood than through chocolate cupcakes?! I made these cupcakes for the birthday of a family friend’s son (with help from IS)!
The chocolate cupcake recipe is from Ina Garten, and it’s very special to me because it was the first cake that I ever made. It is the easiest cake recipe to pull off, and it always turns out super moist and yummy! As always, I used the Fluffy Vanilla Buttercream recipe, for the frosting-why try something new when what you have is perfect, right?
Here’s the link for the frosting: https://sweetlittlebrownies.wordpress.com/2012/10/29/me-love-coookies/.
Also, the birthday boy requested “chocolate on the bottom, and vanilla on the top”, and I had to abide by his conditions!
I wasn’t able to take any process pictures, but honestly this is the simplest cupcake recipe ever! You can mix everything up with a spoon-no need to pull out your electric mixer, for this one. The cupcakes were baked at 350 for about 15-20 minutes, and I put them in the fridge to cool completely before frosting them. We made the frosting, and tinted it blue to match the Spiderman theme. Here I used the 6B tip, for the first time, to pipe on the buttercream, and it turned out beautifully, as you can see!
For the decorations, I had red sanding sugar, so we sprinkled some of that on each frosted cupcake, and then put on the Spiderman decorations. Ta da! Impressive, yet simple cupcakes, perfect for a six year old!
Also, a quick tip, I found this conversion chart on BuzzFeed yesterday, and it is definitely helpful to keep in mind when you’re baking!
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Special thanks to V for the all of the beautiful pictures!
Beatty’s Chocolate Cupcakes
2006, Ina Garten, Barefoot Contessa at Home, All Rights Reserved
24 cupcakes (Or a two layer 9” cake)
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, shaken; In place of buttermilk, use 1 tbsp of lemon juice or white vinegar and 1 cup of milk
1/2 cup vegetable oil
2 extra-large eggs, at room temperature or ½ cup of apple sauce
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee; 1tsp Coffee Powder and 1 cup hot water
Preheat the oven to 350 degrees F. Line cupcake pan with paper liners.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the cupcake pan and bake for 15-20 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely (in the freezer).
Frost, and serve.