Description
Delicious chocolate cupcakes topped with delightful pink frosting, perfect for celebrating Valentine’s Day.
Ingredients
- 1 & 1/3 cup All-purpose flour
- 1/4 teaspoon Baking soda
- 2 teaspoon Baking Powder
- 3/4 cup Unsweetened cocoa
- 1/8 teaspoon flaky sea salt
- 3 tablespoon Butter (softened)
- 1 & 1/2 cup White sugar
- 2 Large eggs
- 3/4 teaspoon Vanilla Extract
- 1 cup Milk
- 3 cups Icing sugar
- 1 cup Unsalted butter (softened)
- 1 teaspoon Vanilla Extract
- 1 to 2 tablespoons Heavy cream
- 1 teaspoon Pink food colouring
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line a muffin pan with paper or foil liners.
- In a bowl, mix the flour, baking powder, baking soda, cocoa, and flaky sea salt. Set aside.
- In a larger bowl, whip the softened butter and sugar until fluffy and light in color.
- Add the eggs one by one to the butter and sugar mixture, mixing thoroughly after each addition, then blend in the vanilla extract.
- Alternately mix in the dry ingredients and milk to the butter mixture, ensuring a smooth consistency.
- Pour the batter into the liners, filling each about three-quarters full.
- Bake in the oven for 15 to 17 minutes, or until a toothpick comes out clean when inserted into a cupcake.
- Allow the cupcakes to cool completely before frosting.
- In a standing mixer with a whisk attachment, blend icing sugar and softened butter on low speed until combined, then increase to medium speed for three minutes.
- Add vanilla extract, pink food coloring, and cream, then beat for an additional minute, adjusting the cream as necessary for spreading consistency.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American