No-Fail Chocolate Cupcakes
Happy Independence Day Israel! Lookin' good for 67.
Today we mark 67 years of this country's freedom and independence - so what better way to celebrate than to make delicious chocolate cupcakes with vanilla frosting. (Although they totally look like they're on their way to the a Bar Mitzvah boy). So congratulations Israel, on becoming a real man today.
I've found this incredible recipe for a no-fail chocolate cupcake that I've adapted from Sweetapolita's blog.
I've made this recipe twice already (on 2 separate occasions) with two versions that I'll share below.
- White flour - 1 1/2 cups
- Cocoa powder - 1 1/2 cups
- Baking powder - 1 1/2 tsp
- Corn flour - 1 1/2 tbs
- Baking soda - 1 1/2 tsp
- Sugar - 1 2/3 cups
- Salt - 1 tsp
- Buttermilk - 2/3 cup
- Sunflower oil - 1 1/2 tbs
- Eggs - 2
- Vanilla extract - 2 tsp
- Coffee or Kaluha - 1/2 cup
- Buttercream Frosting
- Butter - 340g, room temperature
- Powdered sugar - 560g
- Vanilla extract - 3 tsp
- Salt - 1/4 tsp
- Magen David's - Made out of fondant
- White sugar balls - 2-3 tbs
PREP: Preheat the oven to 175 degrees Celsius. Prepare a muffin pan for 24 cupcakes.
Sift the flour, cocoa powder, baking powder, and corn flour into a mixing bowl. Next, add the baking soda, sugar, and salt. Combine the dry ingredients well.
Next, combine the buttermilk, sunflower oil, eggs, vanilla and coffee/Kalua. Mix for about 30 seconds.
Mix the dry and wet ingredients on medium speed for 2-3 minutes in an electric mixer.
COOK: Equally divide the batter between the cupcake tins and bake for 15 minutes.
When the cupcakes are completely cooled, make the frosting.
PREP: Whip the butter for 8 minutes. Next, combine the milk, vanilla, salt, and sifted powdered sugar and then mix for 8 more minutes. Add any gel color to color your frosting.
ASSEMBLE: I used a 1M Wilton tip to create the look. Just start from the middle and work your way out.