Today I am going to share some super YUMMY Chocolate Cupcakes I made last night. Making cupcakes is so therapeutic for me. Just the entire process. I made my kids wait until AFTER dinner to have one. Isn't that good parenting? LOL! They usually pop one in their mouth after I make them on Sunday, since I tend to make cupcakes a lot on cupcakes to take around to our friends and neighbors.
My wrist and hand are still healing and kind of painful. Hopefully they will get back to normal soon but in the meantime I will learn patience and also how to use my left hand more. :)
I filmed a video for you guys on Saturday (one handed) and I will get that edited and up for you guys bright and early tomorrow morning.
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
2/3 C. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
1 tsp. vanilla extract
1 tsp. distilled white vinegar
For the frosting:*
8 oz. cream cheese
5-7 tbsp. butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
3-5 Tbsp cocoa powder
2-3 Tbsp milk
Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners. Bake, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Add the cocoa powder. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Add milk to desired consistency.
Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.)