Chocolate Cupcakes


What is a great way to start off the summer? Why, with baking of course!

I believe that cupcakes are one of the most fun of all desserts, and if you add chocolate, it just gets better. Mmmm, a moist, chocolate-y cakelet with a giant dollop of fluffy chocolate dreams.( I have all this free time to dream about cake.)



The thing about chocolate is that you can dress it up however you want-with bacon, strawberries, in ice cream, beverages, cake, and whatnot-and it will always be chocolate. Good old-fashioned chocolate that just tastes great. With these cupcakes, we added colorful sprinkles, and a dash of spicy cinnamon. The sprinkles added a nice crunch, and the cinnamon added a nice sweet twist. Decorate your cupcakes away!



Recipe courtesy of Sweetpolita:



For the Cupcakes:
3/4 cup (95 g) all-purpose flour
3/4 cup (150 g) white sugar
1/4 cup (30 g) cocoa powder

3/4 teaspoon(3.5 g) baking soda

3/4 teaspoon (3.5 g) baking powder

3/4 teaspoon (3.5 g) cornstarch

1/2 teaspoon (4 g) salt

1/3 cup (80 mL) buttermilk

1/4 cup (60 mL) brewed coffee or espresso, hot

3 tablespoons (45 ml) vegetable oil

1 egg, room temperature, lightly beaten

1-1/2 teaspoons (7.5 mL) pure vanilla extract

For the Nutella Cloud Frosting:
1 cup (227 g)(2 sticks) unsalted butter, softened but cool
1-1/2 cups (190 g) icing sugar (confectioners’), sifted
2 teaspoons (10 ml) pure vanilla extract
3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled
1/3 cup (100 g) Nutella (I omitted this.)
1 tablespoon (15 ml) milk
pinch of salt

For the Cupcakes:
Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed , Divide batter among (2/3 full or just less) liners.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs.  Carefully remove cupcakes from the pan immediately, and place them on a wire rack until completely cool.
For the Nutella Cloud Frosting:
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed  until smooth, (about 2 minutes).
Add the Nutella (again, I omitted this), milk and pinch of salt, and beat on med-high speed for another minute.




Have fun baking!

-Nikki & An



One thought on “Chocolate Cupcakes

  1. yum, these chocolate cupcakes look lovely and mouth-watering, especially for a huge fan of chocolate like me, you’re right, the best way to begin summer is baking, I started heating up my oven for some sweet treats ^^

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