Chocolate Cupcakes
Perfect for taking to school for a kiddo’s class Halloween party, the office - wherever a chocolatey hit is welcome and/or needed!
Ingredients
- ½ cup Cocoa powder
- ¾ cup Flour
- ½ tsp Baking soda
- ½ tsp Baking powder
- ¼ tsp Fleur de Sel
- 2 Eggs beaten
- ¾ cup Granulated white sugar
- ⅓ cup Blood Orange Olive Oil
- 2 tsp Vanilla bean paste or extract
- ½ cup Buttermilk
- Cream Cheese Frosting:
- ½ Unsalted butter room temperature
- 1 cup Cream cheese room temperature
- 3 cups Icing sugar
- 1 tsp Vanilla bean paste or extract
- 1 tbsp Blenheim Apricot White Balsamic
- ¼ tsp Fleur de Sel
Instructions
- Preheat oven to 350*F and fill a muffin tin with cupcake liners. In a small bowl, combine dry ingredients, stirring until well mixed.
- In a stand mixer with a paddle attachment, beat eggs and sugar on medium speed 4-5 minutes. Slowly add in olive oil in a slow drizzle until mixture thickens and is combined. Add vanilla and mix together until blended. Add dry ingredients alternately with buttermilk to wet and stir until just combined - careful not to over mix.
- Pour into muffin liners, ¾ full. Bake for 18-22 minutes, or until cake tester comes out clean. Remove to a baking rack and cool for 20 minutes before frosting.
- Beat together in a stand mixer butter and cream cheese until well blended, about 3-4 minutes. Add in vanilla, balsamic vinegar and fleur de sel, beating until combined. Slowly add in icing sugar ½ cup at a time until evenly blended - use less for a softer icing, and at least 3 cups or more for a piped frosting that will hold it'?s shape.
- Decorate your cooled cupcakes by spreading or piping on cream cheese frosting then adding your favorite Halloween candy!
Notes
Decorate with your favorite Haloween candies and chocolates – assuming you have any left!
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