Homemade Chocolate Cupcakes with Buttercream Frosting

I did it again! I managed to somehow make great cupcakes without following an actual recipe, for a great cause- my Mama’s birthday! 😀 We’re kind of best friends. ANYWAY. She requested chocolate cupcakes, so I obliged.10690149_10205874357163199_588961454879716748_n

Ingredients Cupcakes:

1 stick of room temperature butter

1/2 granulated sugar

1/4 cup vegetable oil

1 cup HOT coffee (if you do not like coffee, this can be substituted by hot water, hot milk….it just has to be a hot liquid)

3/4 cup heavy whipping cream (milk is ok too)

1/3 cup sour cream

2 eggs

1 teaspoon vanilla extract

3/4 cup cocoa powder

1 1/2 teaspoon baking POWDER

1 1/2 teaspoon baking SODA

1 3/4 cup flour

1. Sift together flour, cocoa powder, baking soda, and baking powder. In a mixer, cream your butter and sugar. Add in your eggs, heavy whipping cream, vegetable oil and sour cream. It will be smooth and creamy!

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2. Pre-heat your oven to 350. Slowly add in the sifted dry ingredients and coffee alternately. You will get a nice light and fluffy batter.

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3. I used a large ice cream scoop to fill my liners, but about a 1/4 of a cup is perfect.

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4. Bake 18-22 minutes, or until a knife comes out clean. For my oven, these guys were perfect after 18. Remove to a cooling rack and let COMPLETELY cool BEFORE icing!

Ingredients Buttercream

2 sticks room temperature butter

1 1lb bag of powdered sugar

1 1/2 teaspoon on vanilla extract (almond, peppermint or orange could be good here as well)

Milk (heavy whipping cream or flavored creamer can also be used)

Food dye (optional)

1. In a mixer with the whip attachment, cream the butter until it starts getting nice and fluffy.

2. Slowly begin adding the powdered sugar on the LOWEST SETTING or you will have sugar flying everywhere. It will start to stiffen up. Using a 1/4 cup measuring cup, slowly add milk a splash at a time. DO NOT add the whole 1/4 cup at one shot or you will have gooze. Add in food dye to desired color.

*The thing about buttercream is that it is not an exact science. You may need to go back and forth adding little bits of milk and powdered sugar until you get the amount of frosting that you are looking for and the consistency that you need.*

3. I like my frosting nice and whipped/fluffy so I let mine go for a few minutes once the powdered sugar is incorporated.

TO FROST- I wish I would have taken more/better pictures. I saw this method a few weeks ago, and I can’t even remember where, but it is brilliant.

Tear off a good sized piece of surran wrap and place it on the counter. Dump the majority of your frosting on the wrap. Wrap the frosting and twist the ends like a Tootsie Roll. Feed one of the twisted ends through your piping tip. I used a simple round. Get a medium zip-lock bag and snip the corner just enough that the piping tip sticks out. Feed the tip and the twisted surran wrap through the sniped hole of the bag. It’s going to look something like this.

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Cut off the twisted tail of surran wrap, make sure the bag is zipped shut, and you can now pipe your frosting relatively mess free without fear of frosting coming out of the top and getting everywhere!

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