Will You Be My Valentine? Chocolate Cupcakes
If you ever need a super easy dessert that sure to please a crowd, this is it. Look no further. You're welcome. I wanted to make something a little festive since Valentine's Day is right around the corner. These cupcakes are easy enough for even the most novice cook in the kitchen.
They are delicious and don't take a lot of effort. You can make these with three kitchen essentials: one bowl, a whisk, and measuring cups. I make the frosting in a stand mixer, but a hand mixer or some very vigorous hand-whisk action would yield similar results.
I've made these cupcakes countless times: a friend's wedding reception, work potluck, birthday parties, late-night cravings. My favorite cake pairing is a chocolate cake with vanilla buttercream. Growing up, I didn't like frosting or whipped cream. That still holds true for the most part today, but the proper ratio of cake to frosting is important. This is better than any box cake and just as easy to make.
If you're in the mood for cake, you can double the recipe, it makes enough for a two-tiered 9" round cake. For cupcakes, I often use two cupcake liners to help the patterns on the paper stick out but this is not a necessary step.
The frosting is equally important in this pairing. I've found that when I want to dye anything food-related, the best product to use is the Wilton Gel Food Coloring, also called Icing Color. I got a small starter kit, and there's no going back. There are so many colors and super easy to blend, but best of all it doesn't alter the integrity of the treats!
Chocolate Cupcakes
1 cup All-Purpose Flour, sifted
1 cup white cane sugar
1/2 cup Extra Dark Hershey's Cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
½ cup whole milk
¼ cup vegetable oil
1 large egg
1 teaspoon vanilla bean paste or vanilla extract
4 oz boiling water
Preheat oven to 350-degrees Fahrenheit
In a large bowl, sift all dry ingredients together. Whisk in milk, oil, egg, and vanilla. When everything is combined, slowly add in the boiling water. Stir until evenly distributed, the batter will be very liquidy. Use a 1/4 cup measuring spoon and pour batter into a prepared cupcake tin. Bake for 20 minutes or until the tester comes out clean.
Vanilla Buttercream
2 sticks unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla bean paste or vanilla extract
2 Tablespoons milk
Icing coloring, if desired.
In a stand mixer or using a hand mixer, whip butter on high for 2-3 minutes or until it has lightened in color. Once the butter is whipped, add powdered sugar in several increments, thoroughly mixing it before adding more in. TIP: If you want the frosting to be truly white, turn the mixer all the way up after each portion of the powdered sugar has been mixed in. This will add more air to the frosting. Once all the powdered sugar is added, mix in vanilla, milk, and coloring. If you prefer the frosting to be more firm, use less milk. Frost immediately.