Chocolate Cupcakes with Vanilla Frosting

Chocolate Cupcakes with Vanilla Frosting

So I may have put my blog on my resume, so what. What better way to show passion and commitment than to showcase something that’s been your baby for over a year?  Well let’s just say that news got around at my new job pretty quickly that I do in fact have a food blog. Let me do you a favor, if you just so happen to let it slip that you have a food blog or like to bake, bring something in ASAP. Get that first round of cookies or cupcakes out of the way. It doesn’t have to be something super impressive, just a little something something to prove yes, you can bake. You don’t let your fans down. Lucky enough for me {and my coworkers}, one of my direct reports had a birthday last Friday. I figured this would be the perfect opportunity to share some home baked treats and celebrate a birthday the best way I know how– with sprinkles!

Chocolate Cupcakes with Vanilla Frosting

ingredients:
Cupcakes:
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup buttermilk

Frosting:
1 cup unsalted butter, softened to room temperature
1 lb confectioners’ sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
salt, to taste
Sprinkles, to decorate

Chocolate Cupcakes with Vanilla Frosting

directions:
Preheat the oven to 350 degrees. Line muffin pan with cupcake liners. This recipe makes about 12 large cupcakes or 18 smaller cupcakes. Set aside.

In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir and repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter won’t be very thick.

Spoon the batter into the liners – fill only halfway. Bake for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely while you make the frosting.

Using a stand mixer, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, whipping cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes, until fluffy peaks form.

Frost cooled cupcakes, using a pipping bag and tip, then decorate with sprinkles.

Recipe from Sally’s Baking Addition

Chocolate Cupcakes with Vanilla Frosting

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