Chocolate Cupcakes with Easy Vanilla Buttercream Frosting


Please excuse my novice cake decorating skills!

HAPPY SPRING EVERYONE!!!

After making the Jelly Beans Nests for my niece and my little cousins, I was in the mood to bake. So I decided to bake cupcakes for Carlo’s co-workers. I like baking chocolate-y things, and these cupcakes, thanks to a recipe at Allrecipes.com, were PERFECT for testing! The Easy Vanilla Buttercream frosting recipe I found on the blog The Way the Cookie Crumbles. The cupcakes and the frosting were an amazing combination (yeah I snuck 1 or 2 for myself)!

CHOCOLATE CUPCAKES RECIPE

INGREDIENTS:

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup milk

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

EASY VANILLA BUTTERCREAM (from Cooks Illustrated April 2007)

INGREDIENTS:

  • 20 tablespoons (2½ sticks) unsalted butter, softened
  • 2½ cups Confectioners’ sugar (10 ounces)
  • 1/8 tablespoons table salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream

DIRECTIONS:

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

YUMMY!!

– Carmella

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