Originally published on August 10, 2011
These may seem like simple chocolate cupcakes, but they’re cupcakes that I’m especially proud of – because they’re officially the first baking recipe that I created entirely myself! The buttercream icing I have made before, and it is an actual recipe that I got from somewhere. But I’ve been using it for cupcakes for so long that I no longer have the actual recipe, nor do I remember where I got it from.
And even though the cakes are all mine, I can’t actually take credit for putting them together – that would be the handiwork of my two girls, who helped me make them for their teachers at the end of the school year this past June. I was happy to see that not only did my first baking recipe produce moist and delicious cupcakes, but that it was also so easy, a 3-year-old can do it!
Whenever you need to make baked goods for your favourite teacher, for a bake sale, or just to satisfy your craving for chocolate, I highly recommend these!
Ingredients:
2 cups all-purpose flour
2/3 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups white sugar
2 large eggs
1/2 cup half and half cream
1 cup water
1/4 cup canola oil
1 teaspoon vanilla extract, plus 1/2 teaspoon
1 cup chocolate chips
1 cup butter, at room temperature
5 cups icing sugar
1/2 cup whipping cream
Directions:
1.) Preheat oven to 325 degrees Fahrenheit and line 24 muffin tins with cupcake liners.
2.) Sift together: all-purpose flour, cocoa powder, salt, baking powder, baking soda, and white sugar.
3.) In another bowl mix together: eggs, half and half cream, milk, water, canola oil, and 1 teaspoon vanilla extract. Stir this mixture into the dry ingredients and mix to combine. Then add chocolate chips and mix just to combine again.
4.) Spoon the mixture into the cupcake liners, filling liners about halfway. Then place in the preheated oven and bake for 15 – 20 minutes, until centre feels springy to the touch.
5.) Meanwhile, beat one cup of butter in a large bowl until it’s light and fluffy. Add half the icing sugar, then beat to thoroughly incorporate. Then beat in half of the whipping cream, making sure it’s fully incorporated again. Add the rest of the icing sugar, beat to blend; and then add the rest of the whipping cream, and beat to blend. Lastly, beat in vanilla. Set frosting aside until ready to ice cupcakes.
6.) When cupcakes are finished, remove from oven and allow them to cool completely before piping icing onto them. When finished icing top with chocolate chip, sprinkles, or other candy.
7.) Serve and enjoy!