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Categories:
butter white sugar eggs vanilla cocoa all-purpose baking powder salt buttermilk baking soda white wine vinegar colouring Frosting chocolate chips butter vanilla powdered sugar milk sprinkles marshmallows
Viewed: 3 - Published at: 7 years agoIngredients
- FOR THE CUPCAKES:
- 1 stick Unsalted Butter, At Room Temperature
- 1 cup White Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Cocoa Powder
- 1-1/2 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1 pinch Salt
- 1/2 cups Buttermilk, Shaken
- 1/2 teaspoons Baking Soda
- 1 teaspoon White Wine Vinegar
- Pink Food Colouring (the Amount You Need Will Depend What Type You Use, I Used Gel Paste)
- FOR THE FROSTING:
- 1 cup Dark Chocolate Chips
- 1-1/2 stick Unsalted Butter
- 2 teaspoons Vanilla Extract
- 2-1/2 cups Powdered Sugar, Sifted
- 1 Tablespoon Milk, If Required
- Sprinkles, To Decorate (optional)
- Mini Marshmallows (optional For Garnish)
Method
- Preheat oven to 350 F and line a 12 hole cupcake tin with paper liners. (You may have enough batter to make 14, I just put 2 extra liners on the tray and didn't worry that they weren't perfect cupcake shapes!)
- Place the butter and sugar into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add in the eggs and vanilla extract and mix until well incorporated, about 1 minute on medium-high speed.
- Place the cocoa powder, plain flour, baking powder and salt into a medium sized bowl and stir until combined and there are no lumps of cocoa powder.
- Tip the flour mix into your egg mixture and add in the buttermilk. Mix until well incorporated and smooth, 45 seconds-1 minute on medium-high speed.
- Place the baking soda into a small glass and add in the vinegar, stir until it stops fizzing. Tip this into your cake mixture and mix until well combined.
- Add in your pink food colouring, a little at a time, mixing in-between additions until you have the desired shade of pink. Be aware that when they bake the colour could become kind of brown.
- Divide the batter between your cupcake liners and fill each one 3/4 full. Place in the oven for 18-22 minutes until risen, springy to the touch and a skewer inserted into the centre comes out clean.
- Transfer cupcakes to a wire rack almost immediately. Yes they're hot, but this stops the liners from peeling away from the cupcakes.
- Leave to cool completely, before making the frosting.
- For the frosting: Place the chocolate chips and butter into a heatproof bowl and place in the microwave, in 20 second increments, stirring in between, until melted and smooth. Leave to cool for 25 minutes.
- Once cooled, pour the chocolate mixture into a large bowl/the bowl of your stand mixer. Add in the vanilla. Mix briefly. Add in your sifted icing sugar and mix on low until it starts to combine (to avoid a huge icing dust cloud) and then turn the speed up to medium and mix until smooth and fluffy.
- If frosting is too thick, add milk 1/2 tablespoon at a time until you have a soft, creamy consistency.
- Spoon frosting onto each cupcake and smooth with the back of a spoon/small spatula. Tip: Dip the spoon/spatula into warm water before smoothing over the cupcake. This ensures a smooth finish and makes it easier to work with.
- Once all the cupcakes are frosted, decorate with marshmallows (I used heart shaped) and add any sprinkles you want!
- Cupcakes will keep in an airtight container, at room temperature for 4 days.
