Chocolate Cupcakes With Vanilla Frosting

I baked these simple and delicious cupcakes for my daughter’s 4th birthday and it was a blast. All gone into the hungry mouths of 25 cute preschoolers in a couple of seconds.
For the cake I adapted the recipe from The Fearless Baker – Basic Chocolate Cake by Emily Luchetti.
Because of the use of chocolate and cocoa powder, this cake has a rich and intense chocolaty flavor, prefect to be topped with any frostings.
The super easy vanilla frosting is from yours truly.
Enjoy!!!

This recipe yields approx 30 standard cupcakes

INGREDIENTS

For the cake

3/4 cup cocoa powder
3/4 cup water
4 oz semi-sweet chocolate chunks
2 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
5 eggs
1 cup whole milk

For the frosting

3 cups confectioners’ sugar, sifted
1 cup butter
1 tbsp vanilla extract
whole milk, to adjust the consistency

DIRECTIONS

Preheat the oven to 350°F.
Line cupcakes tins with paper liners.
In a small bowl stir together cocoa powder and water until they turn into cocoa paste.
Melt the chocolate chunks on microwave, be very careful not to burn them. Cool to room temperature.
On a large bowl sift four, baking soda and salt, set aside.
With a hand or stand mixer at medium speed beat butter and sugar until smooth.
Add the eggs one at the time, until well incorporated.
Add the cocoa paste and melted chocolate. Beat until well combined.
Lower the speed, then add half the flour mixture, then half of the milk. Mix well then add the remaining flour mixture and the remaining milk and mix until well combined.
Fill cupcake liners with the batter 2/3 full.
Bake the cupcakes on the middle rack of the oven for about 12 minutes or until a wooden toothpick comes out clean.
Cool 10 minutes on their tin, then move on a wire rack and allow to cool completely.
Prepare the vanilla frosting mixing with a hand or stand mixer at low speed butter and sugar.
Beat until well blended then increase the speed and continue to beat until smooth and creamy.
Add vanilla and a couple of tablespoons of milk (or more) and beat until you reach the desired consistency.
Frost cupcakes and decorate as desired

Photo by Ale Gambini