Chocolate Cupcakes and Ruby Red Slipper Cupcakes

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As you know a few weeks ago I decided to test out a high
heel cupcake recipe here.  I think I did
pretty ok, especially for my first time testing this out.  So today I have two different types of
cupcakes for you.  The first one is a
ruby red slipper cupcake, and the second one is a chocolate cupcake with
chocolate frosting.  I’m not a huge fan
of chocolate cakes and frostings but my taste testers (aka my parents and
coworkers) said they were delicious and devoured in seconds.  With that being said lets talk about the
cupcake and frosting recipe.  Also, if
you’d like to see the tutorial for my high heel cupcakes, the original post is
here.  I’ll list the full recipes at the bottom of the post.

I did my recipe a little different.  I just mixed everything together in one bowl,
I know that’s baking 101 that you have to really follow directions on certain
things, but the cupcakes came out good regardless! Mix together the flour, baking powder, baking soda, cocoa and salt.

Add in the butter and sugar. Add the eggs one at a time, beating
well with each addition, then stir in the vanilla. 

Fill the cupcake cups 3/4 full.

Bake for 15 to 17 minutes in the preheated oven, or until a
toothpick inserted into the cake comes out clean. Frost with your favorite
frosting when cool.

Chocolate Cupcake Ingredients (found here)
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Chocolcate Cupcake Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Chocolate Cream Cheese Frosting Ingredients (found here)
1 (8 ounce) package cream cheese,
softened
4 tablespoons milk
4 cups confectioners’ sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
Chocolate Cream Cheese Frosting Directions
1. In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner’s sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces melted chocolate. Spread onto cooled cake.

   

7 thoughts on “Chocolate Cupcakes and Ruby Red Slipper Cupcakes”

  1. You knocked it outta the park!! I love these! The ruby reds are gorgeous and the heels make them look like cork wedges! Such a good job lady! Be proud! Have a terrific Thursday too!

    livingoncloudandreanine.blogspot.com

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