Wow it’s been a long time since I did a food recipe post! We decided this year for St. Patricks Day that we would honour my husband’s Irish family heritage (you know because that is super duper important:):)) by making some GREEN cupcakes!
Let me just say I am not a huge fan of chocolate cupcakes in the slightest (total vanilla fan right here), but my WHOLE family is of course a fan of CHOCOLATE anything. So, I decided against my own wishes to appease them and just make the dang chocolate cupcakes for once. The recipe I found has to be probably one of the most moist recipes I have found to date, the last recipe I tried had mayo in it and while it was pretty moist this one was definitely even better!
Chocolate Cupcake Recipe (adapted from Bake Cakery)
makes 3 dozen cupcakes
- 3 c. granulated sugar
- 2 2/3 c. all-purpose flour
- 1 ¼ c. cocoa powder
- 2 ¼ tsp. baking powder
- 2 ¼ tsp. baking soda
- 1 1/2 tsp. salt
- 3 large eggs
- 1 ½ c. buttermilk ( I never ever have buttermilk on hand and it would just go bad if I used it for this little amount so I just mixed 1/2 cup sour cream with 1 cup of water – I do this for any recipe that calls for buttermilk!)
- ¾ c. canola oil (I used grape seed oil because I’m not a fan on the flavour of canola oil)
- 3 tsp. vanilla extract
- 1 ½ c. boiling water
- Preheat oven to 350°F. Line 3 cupcake tins with paper liners or spray with cooking spray.
- Boil water (I just used my water cooler)
- Mix sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl ( I sifted all of it first)
- In a separate bowl or large plastic measuring cup, mix eggs, buttermilk, vanilla and oil until blended. Add the wet mixture to the dry mixture and beat for 2 minutes on medium speed.
- Pour the boiling water into the mixture. Your mixture is going to look extremely runny and as the original recipe says “it will resemble a melted milkshake” – don’t worry this is supposed to happen.
- Pour mixture into cupcake liners – fill each liner about 2/3 full (about 3-4tblsp each liner)
Bake 17-20 mins (mine took 20 mins exactly). When centre bounces upwards and a toothpick inserted in the centre comes out clean – you’re all good to go! Take out and let cool for about 5 mins before taking out of tin to cool completely. Frost!
Fluffy Buttercream Frosting Recipe
I must say I’m kind of a snob with frosting – I hate frosting that’s too thick and turns hard, and I hate frosting when it’s so sweet it turns my mouth inside out. I’m a fan of light and fluffy frosting so I whip my frosting A LOT.
Here is the recipe I used for these cupcakes (adapted from Cooking Classy)
- 1 1/2 cups butter (3 sticks)*
- 4 1/2 cups powdered sugar
- 3 – 4 Tbsp heavy cream (again I had no cream so I just used sour cream)
- 1 1/2 tsp vanilla extract (use clear if desired)
- Whip butter on medium high speed for 7-8mins (at least), you want your butter to get to an almost white looking colour – frequently scrape sides of bowl
- Add in 2 cups of powdered sugar, stir to incorporate on low speed – then add remaining sugar
- Mix in cream and vanilla and mix for another 5-6 mins on medium speed
- After I mix my frosting I usually throw it in the freezer for 1/2 hr – 1 hr just to stiffen it up a little bit before frosting
How to swirl frosting – you can learn how to swirl frosting by clicking this link –> Frosting Swirl Tutorial