Saturday, October 16, 2010

the best chocolate cupcakes + buttercream ever.

I know. I'm sure that I'm biased. I know this. And yet, I can't help it. My mom has been making this recipe {I've only made slight changes}since I was little. It's tried. It's tested. It's true. And best of all?

It's quick and easy.

And yes, it makes the light, fluffy, yet moist cupcake that you so love and want.

So without further ado, here's my fabulous {and somewhat famous} recipe for:

Quick Chocolate Cupcakes

1/2 c. unsalted butter, room temp
1 c. extra fine sugar
1 egg
1 tsp. pure vanilla extract

1/2 c. unsweetened cocoa
1-1/2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. sea salt
1/2 c. milk

1/2 c. boiling water

Preheat your oven to 350 degrees. Honestly, this is pretty much one of those dump and mix recipes, but here's the method I use. Cream the soft butter and extra fine sugar until it's light. Add the egg and beat until the mixture is fluffy again. Add the vanilla and mix slightly just to stir it in. Add the unsweetened cocoa, flour, baking soda, sea salt, and milk and mix well. You should have a batter that resembles cookie dough at this point. Now add the boiling water, and mix on low until the water is incorporated {just a few seconds so that the water won't splash up}, then flip the speed up a bit and mix for two minutes. When you're done, you should have a batter like this:
That I spoon into lined paper baking cups, filling about 2/3 full.

Bake for 15-20 minutes. Be careful not to overbake them, or they'll be a bit dry. My oven's magic number is 17 minutes, but your's might be different!

Take them out of the pan and allow them to cool on a rack. Then get started on the buttercream! {This recipe makes 15-18 cupcake, depending on how big you make them, so you'll have to bake another round to finish out the batter.}

Fabulously Fluffy Buttercream

1/2 c. unsalted butter, room temp
4 c. confectioner's sugar
1-1/2 tsp. pure vanilla extract
3-4 T. milk

Put the soft butter in a mixing bowl and beat until fluffy. {little hint here - the key to this frosting? LOTS of beating and whipping. That's how it gets so light and fluffy.} Add 1 c. of confectioner's sugar and beat until fluffy. Add a second cup of confectioner's sugar and beat again. It should be getting really thick at this point, so add the vanilla extract and 1 T. of milk. Whip it until fluffy again. Repeat this until all the sugar and all of the milk is whipped in. It'll be really light and fluffy when you're done like this! {It's a methos referred to as alternating.}

Now top your cupcakes! If you're like us, and like lots of icing, this'll be just right to cover the cupcakes you made! I also topped  mine with sanding sugar, so they look a bit grainy on top.
And on a side note: It's a good thing this recipe only makes a small amount, or you'll find yourself in trouble! And I always just double the recipe when I need more. They definitely don't last around here. The little guy took the first one I had iced, and I didn't even get a picture of him!

D is a bit more patient. And he doesn't seem to have my sweet tooth! So I happened to be able to take a picture.

Enjoy your cupcakes! And if you have any questions, be sure to post in the comments!


diane said...


those look amazingly delicious.

beautiful baking, leah!

k.miller said...

thanks for sharing leah- i was just about to start a search for cupcakes from my little nephews bday party!

Q: do you ever sub the milk for soy milk? we don't drink regular milk and i just sub it out when baking it works well

Unknown said...

Thanks for the recipe, Leah! I'm making these today for my daughter's birthday party. :)

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