02 Sep Chocolate Cupcakes with Cream Cheese Icing
These cupcakes are seriously easy, super delicious and incredibly moist. You won’t believe they’re gluten-free. The batter goes a long way, I usually get 36 cupcakes out of it, so it's the perfect dessert to make for parties.
Preheat the oven to 350 degrees
Line 2 cupcake tins with foil lined paper cupcake liners, I like to use the foil lined ones because the colours stay nice and the cupcake releases easily from the liner, without having to grease them (I usually put 6 liners in ramekins as well as this recipe makes up to 30 depending on how full you fill the cups)
In the bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda and salt.
Add milk, oil, eggs and vanilla. Beat on medium speed for one minute
Add boiling water and beat until just combined, you want the batter to be runny
Fill liners 2/3 full with batter. I use a cookie scoop it can be kind of messy
Bake cupcakes for approximately 20-22 minutes, until a cake tester or toothpick comes out clean
Let them cool completely before frosting.
Cream the butter, cream cheese and vanilla extract together until smooth
Add icing sugar one cup at a time blending until smooth.
once sugar is completely added add milk or cream 1 tbsp at at time, the icing will become smoother, you want to add enough to make it creamy but still stiff.
I use a 1M tip on an icing bag, and hold it at a 90 degree angle to cake and working from the outside in, ice your cake, decorate with what other toppings you like. you can also spread it on the cupcakes with a knife or spatula.
Ingredients
Directions
Preheat the oven to 350 degrees
Line 2 cupcake tins with foil lined paper cupcake liners, I like to use the foil lined ones because the colours stay nice and the cupcake releases easily from the liner, without having to grease them (I usually put 6 liners in ramekins as well as this recipe makes up to 30 depending on how full you fill the cups)
In the bowl of an electric mixer, mix together sugar, flour, cocoa, baking powder, baking soda and salt.
Add milk, oil, eggs and vanilla. Beat on medium speed for one minute
Add boiling water and beat until just combined, you want the batter to be runny
Fill liners 2/3 full with batter. I use a cookie scoop it can be kind of messy
Bake cupcakes for approximately 20-22 minutes, until a cake tester or toothpick comes out clean
Let them cool completely before frosting.
Cream the butter, cream cheese and vanilla extract together until smooth
Add icing sugar one cup at a time blending until smooth.
once sugar is completely added add milk or cream 1 tbsp at at time, the icing will become smoother, you want to add enough to make it creamy but still stiff.
I use a 1M tip on an icing bag, and hold it at a 90 degree angle to cake and working from the outside in, ice your cake, decorate with what other toppings you like. you can also spread it on the cupcakes with a knife or spatula.
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