Description
Delightful homemade cupcakes with rich chocolate flavor and creamy pink frosting, perfect for celebrating love on Valentine’s Day.
Ingredients
Scale
- 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 (to serve)
- 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 coloring
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 a touch of salt. Set aside.
- In a larger bowl, whip the softened butter and sugar until fluffy and light in color.
- Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately mix in the dry ingredients and milk into the butter mixture until smooth.
- Pour the batter into the liners, filling each about three-quarters full.
- Bake for 15 to 17 minutes or until a toothpick comes out clean when inserted.
- Allow the cupcakes to cool completely before frosting.
- In a standing mixer, blend icing sugar and softened butter on low speed until combined. Increase to medium speed and beat for three minutes.
- Add vanilla extract, pink food coloring, and cream, mixing for an additional minute. Adjust the cream as necessary for the right consistency.
Notes
Ensure butter is softened to room temperature for best results. Don’t overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg