Whether it’s Valentine’s Day, your birthday, or a snowy Saturday afternoon these cupcakes will surely be what you are looking for in a treat! They are easy to make, fun to frost, and delicious to eat!
I may be known to love chocolate chip cookies. Like really really love them especially right out of the oven even though you are supposed to let them cool and that whole thing. Ha, ya right.
Well, if you stuck a chocolate chip cookie next to one of these chocolate cupcakes I might not know what to do. I would probably take both and that is why I do not bake every day. This is a fact.
Baking sure is fun though, especially with my little helpers. However, what they enjoyed most was eating the white icing! Seriously, can you blame them?
They were going nuts the entire afternoon because all they could smell was the chocolate cupcakes baking away and they were not too happy about waiting around to eat them. I am not too great at waiting either, so kids, you got that from me.
But once the cupcakes were done baking, and frosted, and THEN I finished shooting pictures of them, they went crazy on these chocolate cupcakes!! I am still finding bits of chocolate cupcakes on the floor, and of course I just smile. Because after all that waiting, I couldn’t even do anything but smile at watching them devour these yummy cupcakes.
Baking gives me hope. Hope in that eventually they will also like my cooking just as much! And by “they” I pretty much mean the younger two. Collin, my oldest, deserves rockstar status when it comes to eating my cooking. He’s so polite too. When he doesn’t like something at dinner, he proceeds to tell me “At least I tried it mommy, because you should always try foods otherwise you might not know if you like them.” Kiddo, you MELT MY HEART! You never have to eat anything I make ever again if you don’t want to.
So this Valentine’s Day you can betcha I will be making these amazing chocolate cupcakes for my husband and kiddos because it’s the best way to say I LOVE YOU!!
We might just skip dinner altogether and have a couple of these babes since we have been eating lots of “green” things lately as my husband likes to say. Balance, you just gotta have balance in your life.
So in my mind you can skip the flowers, even skip the packaged chocolates, just give me these cupcakes! That’s all I need. And the “ok” to go do some shopping. Cause it helps if I am lookin good while baking these cupcakes, ya know!
Alright, so can we just smile and talk about how cute these XOXO cupcake liners are right now! I just can’t get over them. As Reese would say, “They are super cute!” And of course I got them at Target cause Target is just awesome like that.
Hope you have a wonderful week! XOXO
- 4 oz unsweetened chocolate
- ½ cup milk (at room temp)*
- 1 cup light brown sugar, packed
- 1 egg yolk (at room temp)*
- 2 cups cake flour, sifted
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk (at room temp)*
- ¼ cup water
- 1 teaspoon vanilla
- ½ cup unsalted butter (at room temp)*
- 1 cup coconut sugar or granulated
- 2 eggs, separate whites from yolks (at room temp)*
- 4 cups powdered sugar
- ½ cup unsalted butter, softened
- 4 tablespoons milk
- 2 teaspoons vanilla
- ¼ teaspoon salt
- Preheat oven to 350.
- Line 2 12-cup muffin tins with paper liners.
- Add about 2 inches of water to a small saucepan and bring to boiling. In a heatproof bowl, add the unsweetened chocolate, milk, brown sugar, and egg yolk. Stir constantly over the boiling water until mixture is smooth. Remove from heat and let cool to room temperature.
- In a medium bowl, combine dry ingredients; cake flour, baking soda, and salt.
- In a small bowl, combine wet ingredients; milk, water, and vanilla.
- In a large bowl, beat the stick of butter for about 30 seconds or until creamy at medium-high speed. Gradually add the coconut sugar and beat until light and fluffy, about 5 minutes. Add the two egg yolks one at a time and beat until creamy.
- While on low speed, alternate adding flour mixture and milk mixture in parts making sure to mix in each until smooth prior to adding the next. Then stir in chocolate mixture with rubber spatula.
- In a separate bowl with the egg whites, beat at medium-high speed using clean beaters. Beat for about 4-5 minute or until stiff.
- Fold egg whites into the batter.
- Fill muffin cups about ⅔ full.
- Bake for 18-20 minutes or until tops spring back and toothpick inserted comes out clean.
- Let cupcakes cool in muffin tin for a couple minutes and then remove and let cool completely before frosting.
- When cupcakes have cooled completely, frost and enjoy!
- In a medium bowl, combine powdered sugar and butter and beat on medium speed. Add milk, vanilla, and salt and continue to beat until smooth. To get the consistency you want you may add 1-2 more tablespoons of milk to thin icing or a bit more powdered sugar to thicken it.
Cupcake and Frosting recipes lightly adapted from Joy of Cooking cookbook.
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