Do I have a recipe for you.
I made these cupcakes for a weekend trip up to Vermont and was so excited with the way they turned out. Everyone seemed to really enjoy them (the most important part of baking anything) and they looked pretty picture perfect. Now I’m planning to make them for every celebration that graces my calendar in the future.
A few years ago I worked at a cupcake shop for three summers in a row. I’m pretty sure I was a cupcake expert before that, but the job experience really helped me nail that title. One thing I will say (that the professionals agree to, but will never admit!) is that cupcake mix is the best way to go when making cakes. Yeah, yeah, I get that it’s kind of cheating- but hear me out. You’re not going to get a fluffier cake that holds together, and you can still make your own alterations.
I prefer adding a little extra chocolate and olive oil to mine. Believe me, no one is going to complain about your cupcakes, even if they know part of the recipe came pre-mixed in a box.
I’ll admit, I think frosting cupcakes is the hardest part of making them. When it comes down to it, you have a few options. A pastry bag is effective, as well as an ice-cream scoop. Both also make it easier to dip the frosting in ganache afterwards. However, I also like a less-than-perfect swirl every once in awhile. All it takes is a glob of frosting on a knife and rotating the cupcake. Then, you can drizzle some chocolate on top and cover-up any spots that aren’t as pretty looking.
I’ve always admired how Magnolia’s cupcakes are frosted and I did watch a couple videos, but I think I might need a little more practice before mastering their technique.
Chocolate cupcakes are a crowd pleaser and these really are simple to make. If you give them a try, let me know how they turn out. I’m definitely going to be experimenting with a few new flavors myself, but for now, I’m glad to say that these are tried and true.
Ingredients (For Cake)
1/2 c Milk
1/2 c Melted Chocolate Chips
1/2 c Olive Oil
1 Chocolate Box Cake Mix
Ingredients (For Buttercream)
2 Sticks of Butter
1 1/2 c Melted Chocolate Chips
3 1/2 c Powdered Sugar
In a stand mixer, combine eggs, milk, melted chocolate chips, and olive oil. Blend together thoroughly before slowly sifting in the cake mix. When wet and dry ingredients are fully incorporated, spoon about a quarter of a cup of batter into a lined cupcake tray. Bake for 15-18 minutes at 350 degrees Fahrenheit.
Cupcakes need to cool fully before frosting. If in a rush, stick your cupcakes in a fridge to set.
For the frosting, blend the butter thoroughly. You’ll want to scrape the sides a few times and whip until nice and fluffy. Then, add in the melted chocolate (now a bit cooled) and mix. Slowly incorporate powdered sugar, stopping to re-mix with a spatula, and blending again. Keep at room temperature unless consistency seems to drastically change over time.