Simple Chocolate Cupcakes

Mini-Chocolate-Cupcakes-recipe-1

I used to take requests on this site.  Then, I got married.  Now, I take dessert requests from my husband. Not that I actually listen to him half the time, but I do need him.

I’m a die-hard lemon dessert lover, and chocolate? Well, I could take it or leave it.  (I know, the horror!)  If it were up to me, I would hardly have a chocolate section on this site.  But thanks to him, I do.

So, while I’m over in La-La lemon land floating on vanilla clouds with crunchy meringue bits, my honey is craving chocolate.

Mini-Chocolate-Cupcakes-recipe-2

My best guess is that 50% of the chocolate chips I buy, go directly hand to mouth.   His hand, his mouth.  Since we’re being honest, I should admit that about 30% of the spoons in this house have residual lemon curd from my jar to mouth technique.  At least I use a spoon!

I decided to make something only he would love for Valentine’s Day.  Chocolate cupcakes with chocolate buttercream.  So simple, no frills.  I wanted to add jam and make a riff on my one-bowl chocolate cake, but I knew better.

I made a little less than 1 dozen mini chocolate cupcakes with rich chocolate buttercream.

Here you go, stud muffin.  These babies are all for you.

Don’t say I never cooked you nothin’. xo


5.0 from 1 reviews
Mini Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Yield: 10 mini cupcakes
:
Serves: 2
Ingredients
  • ⅓ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon instant espresso powder (optional)
  • 4 teaspoons canola oil
  • ½ teaspoon vanilla extract
  • ¼ cup lightly packed light brown sugar
  • ⅓ cup low-fat buttermilk
For the chocolate buttercream:
  • 4 tablespoons unsalted butter, at room temperature
  • ¾ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • splash of milk, as necessary
  • cute sprinkles (optional, but not)
Instructions
  1. Preheat the oven to 350, and line a MINI muffin pan with 10 mini cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and espresso powder. Whisk well.
  3. In a separate small bowl, whisk together the canola oil, vanilla extract, brown sugar, and buttermilk until well combined.
  4. Pour the wet ingredients in the bowl with the dry ingredients, and stir to combine. Do not over mix. I'd rather see tiny pieces of cocoa powder than a very well-mixed batter.
  5. Bake the cupcakes for 8-11 minutes. Test a cupcake with a toothpick before removing from the oven. If moist crumbs cling to it, they're baked thoroughly.
  6. Let the cupcakes cool in the pan for 1 minute, then move them to a cooling rack to cool completely.
  7. Once the cupcakes are completely cooled, make the frosting. In a medium-deep bowl, beat together the butter and powdered sugar using an electric hand mixer on low speed. Start slowly to avoid spraying the powdered sugar out of the bowl. Once thoroughly combined, add the cocoa powder and vanilla. Beat well. If needed, add a small splash of milk to help it come together. If the butter is at room temperature, you might not need any milk at all.
  8. Frost the cupcakes, add sprinkles, and serve to a lucky man (or woman!).

 

Comments

  1. says

    Lol it’s the opposite over here! If it’s a chocolate thing, it’s for me. If I post a light, fruity dessert, you can be sure I made it for Michael lol. I looove these pretty and delish cupcakes!

  2. says

    I’m right there with you! I would much rather have a lemon dessert over something chocolate, but my husband is a chocolate lover so I have to sacrifice once in a while. These cupcakes look right up his alley, I may have to make him a batch next week!

  3. says

    I’m with your husband on this one – chocolate and more chocolate. These look perfect – I’m sure your hubby was happy. Happy upcoming Valentine’s Day!

  4. Chrissy says

    You. Are. A. Genius. This is the most delicious chocolate cupcake I have ever eaten! The cupcake is not too sweet and balances perfectly with the buttercream and is so light and fluffy.

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