Please Give Me A Simple Chocolate Cupcake
It is a day where Mommy’s shower awaits on the back burner while everything else takes priority. Have you had those days? I mean, the kind of day where you look at the clock and think OMG it’s almost dinner time and I haven’t even washed my body yet? With 4 littles running around and not to mention, our youngest is literally into EVERYTHING, it’s no wonder I look as if I just rolled out of bed at 6:30 p.m. most of the time. This weekend has been in the high 90’s to low 100’s, which is miserably humid and hot! So it only seems fit that the air conditioners decided to break and can only be fixed by fully replacing them! Yes, can you imagine how hot our house has been? My poor babies all red and sweaty with little understanding of why they can’t sleep comfortably! The girls were troopers. We made it fun by allowing a camp out in our master bedroom underneath all of the fans, I must say it helped the breakdowns. It was the longest 2 days in history, no baking because it was 90 degrees in our house and there was no way, in heck, I was turning that oven on! My withdrawal from mixing up butters and sugars were so bad, that I consumed a half jar of Cookie Butter with a spoon in one sitting. That stuff is SO dangerous! Now that the Evans’ house is cool and actually functioning to the best of our abilities, my oven is back on and I’m craving chocolate cupcakes.
My chocolate cupcakes are a pure dream for any chocolate lover. You see, I am a firm believer that chocolate fixes EVERYTHING (sort of like people and Windex). But today, I didn’t want chocolate overload. I wanted my classic, moist, chocolate cake with my creamy, luscious vanilla buttercream. Oh yes! I can’t seem to bake them up fast enough. I’m salivating excessively at this point. The chocolate bases are an easy recipe and they actually become more moist the longer they sit in an airtight container! Yup, if you want a super moist devil-dog like chocolate cake, pop these babies in a container on the counter until tomorrow morning (of course after they have cooled completely). If you put warm cupcake bases in an airtight container, the humidity will make the liners fall off (trust me, been-there-done-that)! This chocolate cake recipe is a dream for a chocolate cake lover! It has cocoa, instant pudding, chocolate milk and a hint of coffee to bring out that chocolatey goodness. And yes, you will be licking every ounce of batter out of the bowl.
Now, let’s get started. This is an important recipe to get comfortable with because I will be using it as a base for other cupcake flavors in future blog posts. Plus you will be requested to bake them ALL the time, no joke!
Chocolate Dream Cupcakes
Yields: 32 standard size cupcakes
For the cake:
2 cups granulated sugar
3/4 cup cocoa powder
1/2 cup instant chocolate pudding mix (one box)
1/2 cup vegetable oil
1 cup chocolate milk
1 tsp pure vanilla extract
2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup of hot water
1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast)
For the Luscious Vanilla Buttercream:
2 sticks salted butter, softened
1 cup vegetable shortening
1 tbsp of clear imitation vanilla extract (McCormick has THE BEST vanilla flavor for this)
1-2 tbsp milk (depending on the consistency you want)
6 cups of powdered sugar
1. Preheat oven to 375 degrees. Line 32 standard cupcake pans.
2. Measure AP flour (no presifting), baking soda, baking powder, and salt. Place in a sifter and sift into a dry ingredients bowl. Set aside for later use.
3. Microwave water and add instant coffee set aside for later use.
4. In an electric mixer, add sugar, cocoa powder, and instant pudding. Stir until mixed well.
5. Add in vegetable oil and chocolate milk. Combine well.
6. Next add eggs and vanilla.
7. Add a little of the dry ingredients at a time (mixer should be on lowest setting). Then alternate with the warm coffee mixture. Be sure to scrap sides in between.
8. End with the dry ingredients. When no flour is visible, turn off mixer and stir by hand to ensure bottom is well incorporate. We do not want to over mix. Remember it will cause gluten and your cakes will shrink and have issues. NEVER MIX CAKE BATTER ON HIGH AFTER FLOUR IS ADDED!
9. Fill liners 2/3rds way full and bake 10-12 minutes until tops are slightly peaked and bounce back slightly. Or using the toothpick method and it comes out clean.
10. Allow to cool about 5 minutes in the pan. Then remove and place on cooling racks until no longer warm.
11. If eating that night, frost when cool using my Luscious Vanilla Buttercream. Or place in airtight container until the next day for added moistness.
NEVER EVER EVER REFRIGERATE CAKE IT DRIES IT OUT!!!!!!!!!!!!!!!!!!!!!!!
1. Beat butter on high with an electric mixer until perfectly smooth.
2. Add in the vegetable shortening and mix on high as well.
3. When bowl is smooth, while on stir add the vanilla and milk.
4. Slowly add one cup of powdered sugar at a time. Incorporating in slowly prevents you from getting a nice cloud of sugar smoke in the air.
5. Beat on medium-high for 2 minutes. Whip that yummy baby into an airy buttercream.
6. Place frosting in a piping bag with or without tip. Or store in an airtight container for up to a month.