The Basic Cupcake: Chocolate & Vanilla

I promised my co-workers I would make them cupcakes last weekend, so I quickly whipped up a batch of my favorite chocolate recipe. It's a really easy recipe to follow, and I love that it uses water to add to the moistness of the cake. As for the vanilla buttercream, I usually don't use a recipe unless I'm trying something different. I have made buttercream frosting so many times I know it like the back of my hand! I typically use a pastry bag and metal tip to frost my cupcakes (I don't know the size off-hand) and always like to top them off with sprinkles! Half of the sprinkles intended for the cupcakes usually don't make it that far - I  end up eating them - so I have learned to decorate sparingly :)

Here's the recipe I used to make the cupcakes. It's a mint chocolate cake recipe, but I have never followed through with the "mint" part of it. I've included it in the recipe in case anyone wants to make mint chocolate cupcakes (If you do, please let me know how they turn out!) You can find the original recipe here.

// Mint Chocolate Cupcakes //

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

48 Andes® Mints, divided use

// Directions //
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.

Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. 

Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.

Using a large scoop (about 3 tablespoons), divide batter evenly among muffin cups, filling each 2/3 full. Gently press one Andes Mint slightly into the surface of each cupcake. Take care to spread the batter over each mint. Bake in preheated oven for 18-20 minutes or until tops spring back when touched.

Transfer to a wire rack; let cool completely.

**note: I baked mine for 17 minutes and they turned out perfect. Also, I added about 2 teaspoons of vanilla extract.

// Vanilla Buttercream //

Since I didn't follow a recipe for my buttercream, I have provided links to a couple different recipes that are similar to what I use!

Simple Vanilla Buttercream

Vanilla Buttercream

Billy's Vanilla Buttercream Frosting

Vanilla Buttercream

**note: my secret ingredient is about 2 tablespoons of corn syrup. It gives frosting a rich, creamy texture.

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Vanilla Funfetti Cupcakes topped with Vanilla Funfetti Buttercream Frosting

Double Chocolate Cupcake topped with Chocolate Buttercream Frosting and a Chocolate Disc

Salted Caramel Cupcake topped with Caramel Buttercream Frosting and Sugar Crystals

As promised, here are the recipes for the cupcakes I made for my mom's work.  I have set a chocolate cupcake aside to devour tonight, and I am pretty excited about it!

Here are the links to the cupcake recipes.  I've also included some notes about each cupcake that might be useful if you decide to make these too!

Funfetti Cupcakes: These little cakes turned out to be denser than I had hoped. They're nothing like the boxed recipe (that's a good thing, right?) and are not too sweet.  But when paired with the frosting, the sweetness of the frosting is a good balance with the cupcakes.

Double Chocolate Cupcakes: Don't forget to add the water!  I made these not too long ago for Mother's Day without any problems, but as I was filling the cupcake cups with extra thick batter, I realized I had forgotten to add the cup of boiling water.  I won't be making that mistake again!  I love this recipe - the cakes always turn out moist, fluffy, and really chocolaty.  Definitely use the recommended frosting recipe if you are planning on making these cupcakes - it is the best chocolate buttercream I have tasted yet!  The light corn syrup in the frosting creates a smooth and creamy texture that can't be found in non-corn syrup buttercream frosting.

Salted Caramel Cupcakes: I made these cupcakes about a year ago when I actually had time to make the sugar swirl garnishes.  They're really easy to make, so don't be afraid! :)  I also didn't have time to make the caramel filling (I skipped it last time too - the cake and the frosting are really sweet, so an extra layer of caramel might be too overpowering). 

Thanks for reading!!

Mother's Day Cupcakes

Perfectly baked chocolate cupcakes

I used Schogetten chocolate (from Aldi) to make
chocolate shavings to garnish my cupcakes

Frosted cupcake garnished with chocolate shavings

I added peanut butter cups for an even tastier treat!

My family has come to expect cupcakes at every family gathering.  My cupcake craze started about a year ago, and has been in full swing ever since.  Seeing as it was Mother's Day (saying my mom loves chocolate is an understatement!) I could not think of a more perfect time to whip up a batch of double chocolate cupcakes.  

I try to experiment with new recipes every time I make basic cupcakes, hoping I will stumble across my "go-to" recipe for basic chocolate and vanilla cupcakes.  I found my go-to vanilla cupcake recipe last summer, and I am pretty confident I have finally found my go-to chocolate cupcake recipe!  I owe a big thank you to this blog for providing me with such a delicious batch of cupcakes.  The cake was moist, fluffy, and not too sweet, and the creamy frosting (I doubled the recipe) was quite possibly the best I've made so far.  The lightness of the cake was well balanced with the rich flavor of the frosting.