Chocolate Cupcakes with a Vanilla Swirl Icing

I am a sucker when it comes to a good chocolate cupcake, I find there is something nostalgic about them, and this recipe does the trick! It really brings me back to my childhood when there would be a birthday party to go to every other weekend. I love this recipe for its simplicity, and since the cupcakes are not overly sweet, the fluffy vanilla icing on top ends up becoming the perfect sugary balance. I found the recipe on Sweetapolita, a baking blog that I can look at for days! Check out this amazing cake! Inspiring right?
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This weekend was a big one for us. We hosted a Super Bowl party at our place and went all out with the food. I think there will be leftovers for weeks! It was really the first time we entertained for that many people and it definitely won’t be the last.  I was going to get all creative with the dessert, seeing so many great ideas on Pinterest that blew me away, but I decided to stick to simplicity with a swirled blue frosting to go with the team colours. The blue should have been darker, but nobody complained. I also added some red sprinkles on top at the last minute for the Patriot fans in the room.
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This is no healthy dessert like my last delicious recipe I posted here, I won’t lie, but I don’t mess around when it comes to nostalgia. And lets be honest, it was the Super Bowl and I wasn’t about to introduce some healthy dessert to a room full of hungry men.

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I decided to do a swirled icing on top so it was a little more interesting and I think it turned out pretty nicely despite my lack of piping skills, don’t you think?  It’s definitely something I want to practice. There are so many amazing things you can do with a piping bag! Next time I make these, i’ll use a wider tip so the three colours can be better defined and maybe add more icing per cupcake for height and drama. All in all I was really happy with the flavour and look of these little guys and I think everyone at the party was too.

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If you’ve been looking for a classic chocolate cupcake/frosting combo, this is one to bookmark. Whether you know someone with a birthday coming up or you are hosting a party like I did, or even just looking for an excuse to bake cupcakes (you can always find an excuse to bake cupcakes), you have to give this one a try!

The Nostalgic Chocolate Cupcake Adapted from Sweetapolita

(makes 12)

  • 3/4 cup (95 g) all-purpose flour
  • 3/4 cup (150 g) white sugar
  • 1/4 cup (30 g) dark cocoa powder
  • 3/4 teaspoon (3.5 g) baking soda
  • 3/4 teaspoon (3.5 g) baking powder
  • 3/4 teaspoon (3.5 g) cornstarch
  • 1/2 teaspoon (4 g) salt
  • 1/3 cup (80 mL) buttermilk
  • 1/4 cup (60 mL) brewed coffee or espresso, hot
  • 3 tablespoons (45 ml) vegetable oil
  • 1 egg, room temperature, lightly beaten
  • 1-1/2 teaspoons (7.5 mL) pure vanilla extract

Fluffy Vanilla Swirl Frosting adapted from Sweetapolita

  • 1 cup (227 grams) unsalted butter, room temperature
  • 3 cups (375 grams) confectioners’ sugar, sifted
  • 2 tablespoons (45 ml) milk
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Few drops of food colouring in colours of your choice

Heres what you need to do: 

For the Cupcakes

1. Preheat oven to 350° F and line a muffin/cupcake pan with cupcake liners
2. In the bowl of electric mixer fitted with the paddle attachment, sift in the flour, cocoa powder, sugar, baking soda, baking powder, cornstarch and salt
3. In a medium bowl, combine the buttermilk, coffee, oil, egg and vanilla.
4. Add the liquid mixture to the dry ingredients and mix them for 2 minutes on medium speed carefully because it tends to splash. Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it’s hot!), and place them on a wire rack until completely cool.

For the Frosting 

1. In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 6 minutes. Try not to eat too much of it in the process.
2. Add the confectioners’ sugar, milk, vanilla, and salt, and beat on low speed until well combined, then increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes.

To decorate the cupcakes
1. Divide the frosting into 3 parts. Tint 2 of them in shades of your choice and leave the last one white.
2. Into a medium or large pastry bag fitted with a large closed star tip, add a spatula-full of each frosting colour I used this tutorial to help me out. Twist the top of the bag and pipe a generous swirl on each cupcake, working in a circular motion from the outside in.
Note: The cupcakes will keep at room temperature in a container with some airflow for up to 3 days.
Enjoy!
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