Before I had kids, I loved to spend hours in the kitchen crafting a complicated recipe. Now that I have two kids underfoot? I usually pick a recipe that is easy enough to do one-handed, and one that doesn’t make my kitchen look like a bomb went. When I needed to make cupcakes for a coworkers birthday, I chose a simple, classic chocolate cupcakes recipe with vanilla buttercream. So classy. So timeless. So delicious.
Oxo was kind enough to send me this amazing muffin tin, which baked the cupcakes perfectly. Aren’t the silicone cupcake liners the cutest things as well? The tabs on the side make them easy to remove from the muffin tin without smushing the cupcake, and the peel off easily without ruining the sides of cupcake. I also like using them to hold dips and sauces for Avery’s lunches.
They also sent me a baker’s decorating tool, and to be 100% honest, I didn’t love it. I really wanted to – it was easy enough to put together and load the icing, but it was extremely hard to pipe and didn’t give me a lot good control of where my frosting went. Hence the less than spectacular icing job. I’ll stick to my pastry bags.
- 1 cup unbleached all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cups plus 2 tablespoons granulated sugar
- 2 large eggs
- ½ cup milk
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- ¾ cups chocolate chips
- 6 tablespoons butter, at room temperature
- 3-4 cups confectioners’ sugar
- 3-5 tablespoons milk
- ¾ teaspoons vanilla extract
- Pinch salt
- Preheat oven to 350° F. Grease or paper-line a muffin pan with 12 cups.
- Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl and stir to mix. Set aside.
- Combine sugar, eggs, milk, oil, and vanilla in large bowl. Whisk until well mixed.
- Add the flour mixture to the egg mixture in two or three additions, mixing with a wooden spoon or a spatula between additions, scraping down the sides of the bowl as needed. Fold in chocolate chips.
- Fill the prepared muffin cups about halfway and bake until they spring back when lightly pressed with a finger, about 15 to 20 minutes. Let cool in pan for 5 minutes before removing to a rack. Cool completely before frosting.
- For the frosting, combine butter, 3 cups powdered sugar, 3 tablespoons milk, vanilla, and salt in a large bowl. Using a wooden spoon or the paddle of an electric mixer, beat ingredients together until light and fluffy, adding more powdered sugar or milk as needed to achieve a smooth, creamy consistency that will hold up on your cupcakes. Pipe frosting on cooled cupcakes or spread it on generously with a thin, flexible spatula.
Source: Flour Arrangements
Disclaimer: This post was sponsored by Oxo, however the opinions are all my own.