Double Chocolate Cupcakes with Vanilla Frosting

My sweet darling Sophie turned five this week. I don’t know how it happened. I’ve tried so hard to make myself believe that she isn’t getting older and she will always stay little. I’m thrilled to see her growing into an intelligent and healthy little girl, but there are just so many changes a Mom can handle at one time. Suddenly she doesn’t want to watch Blues Clues, or Dora, or even Princess movies. We have to watch Hannah Montana and Wizards of Waverly Place. How did that happen? And fancy dresses have been pushed aside for short skirts with leggins and sparkles of any and all shapes and sizes. I love my daughter with all my heart, but I can’t help but miss my baby. I know this is what all parents have to go through, but gosh, it went by so fast. I mean we start kindergarten in the fall! I am definitely not ready for kindergarten. But Sophie is, so onward we go. I’m not happy about how quickly time is passing, but it does make me extra thankful for all the sweet family memories we’ve made. And I’m certainly looking forward to making many, many more. I can’t wait to see what’s next. Happy Birthday Sophie!

sophie3 Double Chocolate Cupcakes with Vanilla Frosting

Now on to the cupcakes! These are really simple to make – it only takes one bowl and about 10 minutes to mix these up and pop them into the oven. They come out moist and super chocolately, just what you want in a cupcake. I used vanilla frosting, because Sophie was afraid that the boys wouldn’t eat the cupcakes if they had pink frosting. This frosting is my go-to birthday cake frosting not only because it’s easy, but also because it tastes super sweet, almost like the kind from a can. But without all the preservatives and ingredients you can’t pronounce. The perfect balance for all that rich cake underneath. (So, yes, I did incorporate a little pink in there.)

Valentine+Cupcake.01 Double Chocolate Cupcakes with Vanilla Frosting

Easy Double Chocolate Cupcakes

makes about 24 cupcakes

3/4 cup unsweetened cocoa powder

1 1/2 cups all purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup water

3/4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup mini chocolate chips

Vanilla Frosting

1 stick butter, softened and cut into 1″ pieces

4 cups confectioner’s sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

1 pinch salt

Preheat oven to 350 degrees. Line a standard muffin pan with paper liners and set aside.

Sift together cocoa, flour, sugar, baking soda, baking powder, and salt in a large bowl. Sifting will not only combine the ingredients but will also remove any lumps from the batter.

Add eggs, water, buttermilk, oil,vanilla, and chocolate chips to dry ingredients. Mix until smooth, scraping down the sides and bottom as necessary.

Divide batter evenly among muffin cups, filling each about 2/3 full. Bake for about 20 minutes, or until the tops are fully set and spring back when touched. Let cool completely on wire racks before frosting.

For Frosting:

In a large bowl beat the butter until almost smooth. Add confectioner’s sugar one cup at a time to prevent spilling. Add all other ingredients to bowl and continue mixing until light and fluffy. Use immediately, or cover and store in the refrigerator for up to 3 days.

adapted from Martha Stewart Cupcakes

pf button Double Chocolate Cupcakes with Vanilla Frosting

Comments

momma-lana says:

February 18, 2011 at 3:27 pm

I feel your pain!!! Our baby girl out of five children will be 20 next month. It goes by in the bloink of an eye. We did find out we are having a baby granddaughter in July though and so I get to buy cute baby girl things again. Both my girls were not girlie-girls and would rather have gone out and played in the woods with their brothers than wear frilly stuff! Enjoy your children while you still have them at home!

Jenn says:

February 21, 2011 at 4:00 am

Sophie is beautiful! Enjoy your time together while you can, because before you know it, she will be a teenager!! Ha Ha. I love your cute cupcake papers.

Our Family Eats says:

February 22, 2011 at 3:50 am

Thanks Jenn – she is a little bit of a pistol! Can't wait to see what the teenage years will bring! And yes, Momma-lana – I try to remind myself everyday to enjoy this time with them, some days it's easier to believe than others

mary says:

March 15, 2013 at 9:11 am

could you put the batter into 2 9″ round pans or 9 x 13 and it would work?

- Susan says:
  
  March 15, 2013 at 5:20 pm
  
  Mary, I’ve always made these as cupcakes, but I can’t see any reason why they couldn’t work as a sheet cake. Just be sure to adjust the baking time. I’m not exactly sure what the difference would be so when the cake looks set on top do a toothpick check. When it comes out clean it’s ready. Good luck – let us know how it works!

Double Chocolate Cupcakes with Vanilla Frosting

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