National Chocolate Cupcake Day!

Happy Sunday and National Chocolate Cupcake Day! I’m not sure who decided to make up these official food holidays but my tastebuds appreciate every bit of it. I’m so glad this holiday takes place during my favorite season. I thought that this was the best time to perfect my chocolate cupcake recipe and decorate with Fall decorations to my hearts content. I got my hands on some edible leaves. I, of course, also used the Fall Sprinkle Mix pack and Cosmic Shimmers from my company Kaleidoscope Sprinkles and got to work.

Below you can find my chocolate cupcake recipe and video on how I decorated these delicious delectables.


Here is the link to the Fall Sprinkle Mix pack used to decorate my cupcakes
.


Here is the link to the Cosmic Shimmers (edible glitter) used to decorate my cupcakes.

Music: Chocolate High- India Arie (feat. Musiq Soulchild)

Recipe Below
(Makes 12 cupcakes)

Ingredients
½ cup (1 stick) of butter, softened

1 cup granulated sugar

2 large eggs

1 tsp. of vanilla extract

1 cup of all purpose flour

3/8 cup (6 tbsp.) cocoa powder

¾ tsp. baking powder

1/8 tsp. of salt

½ cup of buttermilk

¼ cup old coffee, reheated


Italian Meringue Buttercream Frosting
3/4 cup of granulated sugar

2 tbsp. of water

3 large eggs whites

pinch of cream of tartar

½ pound (2 sticks unsalted butter)

2 tsp. vanilla extract


food coloring, for decoration (optional)
Fall Sprinkle Mixes, for decoration (optional)
Cosmic Shimmers, for decoration (optional)
edible leaves, for decoration (optional)


Directions
Place cupcake liners in cupcake pan.  In a medium sized bowl, combine together flour, cocoa powder, baking powder and salt. Set aside. Using a stand mixture, cream butter and sugar in a large bowl for approximately 10 minutes. Add eggs one at a time to the creamed mixture. Add vanilla extract.


Add ⅓ of the flour mixture. Mix until combined. Add half of the buttercream. Repeat this process, beginning and ending with flour. Add reheated coffee to the mixture. Mix until completely combined, be careful not to over mix.

Using ice cream scoop place batter into muffin tins. Bake at 350 degrees for 22-25 minutes or until tester comes out clean. Place on baking rack. Let cupcakes cool completely.

For buttercream, place a small saucepan over medium heat, bring sugar and water to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy thermometer).In an electric mixer fitted with the whisk attachment, beat egg whites with an electric mixer on low until foamy. Add cream of tartar; beat on medium high until stiff but not dry.With mixer running, pour syrup down side of bowl into egg whites in a steady stream, and beat on high speed until steam is no longer visible, about 3 minutes. Beat in butter a few pieces at a time. Add vanilla and beat until smooth. If it looks curdled at any point, keep beating to smooth out.

Using a piping bag or a large plastic bag, pipe frosting onto cupcakes. Decorate using colored buttercream frosting, Fall Sprinkle pack and Cosmic Shimmers. Top with edible leaves.

Devour and enjoy!!

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