Do you know what’s better than a cake? Chocolate cake. Do you know what’s better than chocolate cake? A chocolate cupcake. October 18th is National Chocolate Cupcake Day, and to celebrate this deliciously sweet day, we have two easy and cost-effective recipes you can make with family and friends.
Classic Chocolate Cupcakes with Chocolate Frosting
Death by chocolate, and we are here for it!
Ingredients
1 ⅓ cups all-purpose flour*
¾ cup unsweetened cocoa powder or unsweetened dark cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 ½ cups granulated sugar
3 tablespoons butter, softened
2 eggs
¾ teaspoon vanilla extract
1 cup milk -we recommend nothing lower than 2% milk
*For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free all-purpose baking flour
Directions
- Preheat the oven to 350 degrees F
- Line a cupcake or muffin tin with paper, foil, or silicon nonstick liners.
- Mix the flour, cocoa, baking powder, soda, and salt in a bowl. (You can also sift your dry ingredients together, but that is the baker’s choice)
- Using an electric hand mixer or stand mixer (use a paddle attachment), cream sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating until well combined and scraping down the bowl each time.
- Mix in the vanilla. Add flour mixture in two batches, alternating with milk; mix well. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 17 minutes. Remove from the oven and let cool completely before frosting.
Chocolate Frosting
Ingredients
3 cups powdered sugar
⅔ cup unsweetened cocoa powder or unsweetened dark cocoa powder
½ cup softened butter
¼ cup of milk-we recommend nothing lower than 2%
1 teaspoon vanilla extract
Directions
- Mix sugar, cocoa powder, butter, milk, and vanilla in a large bowl. Mix using an electric hand mixer or stand mixer (use the paddle attachment) until blended and creamy.
- If the frosting is too dry and not coming together, you can always add more milk, one tablespoon at a time, until you have reached the desired thickness of your frosting.
- Frost your cooled cupcakes and decorate them with your favorite sprinkles and enjoy!
Chocolate Pumpkin Cupcakes
Something fun and different for the fall season. Who knew chocolate and pumpkin would work so well together?! We feel this will become a new fall favorite for you and your entire family.
Chocolate Pumpkin Cupcakes
Ingredients
¼ cup butter, salted or unsalted softened is the baker’s choice
¾ cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla
¼ cup milk-we recommend nothing lower than 2%
¼ cup sour cream
½ cup canned pumpkin puree
1 cup all-purpose flour
¼ cup unsweetened dark cocoa powder is recommended, but you can use unsweetened cocoa powder
2 teaspoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Directions
- Preheat oven to 350 degrees F
- Line a cupcake or muffin tin with paper, foil, or silicon nonstick liners.
- Cream the butter and sugar in a large bowl with an electric hand mixer or stand mixer(use the paddle attachment) for 1-2 minutes.
- Then add in the egg, egg yolk, and vanilla. Mix till smooth.
- Mix in the milk, sour cream, and pumpkin puree.
- Whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt in a bowl. (We recommend sifting the dry ingredients)
- Add the dry ingredients to the wet ingredients and mix until the batter is smooth.
- Divide the batter evenly into the cupcake liners about ¾ full.
- Bake the cupcakes for 17-19 minutes or until a toothpick comes out clean from the center.
- Transfer to a cooling rack to cool completely before frosting.
Cream Cheese Frosting
2 ¾ cups powdered sugar, divided
1 ½ cups whipping cream
6 oz. cream cheese softened
¼ teaspoons cinnamon
1 teaspoon vanilla
Orange food coloring
Directions
- Beat the whipping cream and 3/4 cup powdered sugar with an electric hand mixer or stand mixer (whisk attachment) until soft peaks form.
- Add the orange food coloring to your desired level or orange (pale or vibrant) and mix until stiff peaks form; as stiff peaks form, stop mixing as you don’t want to overwhip the cream.
- Transfer the whipped cream mixture to a large bowl.
- In another bowl, beat cream cheese medium-high with an electric hand mixer or stand mixer (use the paddle attachment) until light and fluffy.
- Then, mix in the remaining 2 cups of powdered sugar, cinnamon, and vanilla until combined.
- Fold in the whipped cream until combined.
- Frost your cooled cupcakes and enjoy!
Happy National Chocolate Cupcake Day and Happy Baking!
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