Iced Chocolate Cupcakes

Iced Chocolate Cupcakes Recipe - Delectable and Easy to Make

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Iced Chocolate Cupcakes are a delicious and indulgent treat that are perfect for any occasion. These moist and chocolatey cupcakes are topped with a rich and creamy chocolate frosting that will satisfy any sweet tooth.

History

The origins of chocolate cupcakes can be traced back to the 19th century, when chocolate became more widely available and popular in baking. The addition of frosting on top of the cupcakes is said to have originated in the United States in the early 20th century.

Ingredients

Cupcake base

0.75 cup all-purpose flour
0.75 cup whole wheat flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
0.5 cup unsweetened cocoa powder
0.75 cup buttermilk
0.25 cup vegetable oil
1 tsp vanilla extract
2 large eggs or equivalent egg substitute
0.5 cup powdered sugar
0.5 cup packed light brown sugar

Chocolate frosting

0.33 cup unsweetened cocoa powder
0.25 cup semi-sweet chocolate chips, dairy-free, if preferred
1 tbsp dark corn syrup
0.5 tsp vanilla extract
1 cup confectioners' sugar

How to prepare

Preheat the oven to 350° F.
Line 12 muffin cups with paper baking liners or coat them with cooking spray.
In a medium bowl, combine both flours, baking powder, baking soda, and salt.
Sift in the cocoa and whisk to blend.
In a 2 cup measure, combine the buttermilk, oil, and vanilla. Set it aside.
In a large mixing bowl, combine the eggs and both sugars. Beat them with an electric mixer at high speed until they become pale and thickened, which should take around 3 to 5 minutes.
Using a rubber spatula, alternately fold in the flour and buttermilk mixtures, making 3 additions for the flour mixture and 2 for the buttermilk mixture.
Spoon the batter into the prepared muffin cups.
Bake the cupcakes until their tops spring back when lightly touched, which should take around 20 minutes.
Loosen the edges and turn the cupcakes onto a cooling rack. Allow them to cool completely.
Meanwhile, to make the frosting, combine the cocoa, chocolate chips, and corn syrup in a medium bowl.
Add 0.25 cup of boiling water and stir until the chocolate has melted and the mixture is smooth.
Stir or blend in the vanilla.
Cover the bowl with plastic wrap and refrigerate it until chilled, for at least 1 hour.
Using an electric mixer, gradually beat the confectioners’ sugar into the cocoa mixture.
Start beating slowly at first, then gradually increase the speed until the frosting becomes smooth and creamy.
Spread the frosting over the tops of the cupcakes. Let it stand until the frosting has set, which should take about 30 minutes before storing.

Variations

:
Add chocolate chips to the batter for an extra chocolatey treat.
Top the cupcakes with sprinkles or chopped nuts for added texture.

Cooking Tips & Tricks

- Make sure to properly measure your ingredients to ensure the cupcakes turn out perfectly.

- Be sure to sift the cocoa powder to avoid any lumps in the batter.

- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

Serve these cupcakes with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

- Be sure to properly mix the wet and dry ingredients to ensure a smooth batter.

- Use room temperature ingredients for best results.

Ingredient Substitutions

- You can use regular milk instead of buttermilk in the cupcake batter.

- Use regular chocolate chips if dairy-free is not a concern.

Make Ahead Tips

These cupcakes can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

: Top the cupcakes with a dusting of cocoa powder or chocolate shavings for a beautiful presentation.

Pairing Recommendations

Pair these cupcakes with a hot cup of coffee or a glass of red wine for a delicious combination.

Storage and Reheating Instructions

Store the cupcakes in an airtight container at room temperature for up to 2 days. To reheat, microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 7g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

These cupcakes are a good source of iron and calcium.

Alergens

Contains wheat and eggs. May contain dairy if using chocolate chips.

Summary

These Iced Chocolate Cupcakes are a delicious treat that are relatively low in calories and provide a good source of essential nutrients like iron and calcium.

Summary

Iced Chocolate Cupcakes are a delicious and indulgent treat that are perfect for any occasion. With a moist and chocolatey base topped with a rich and creamy chocolate frosting, these cupcakes are sure to be a hit with everyone.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Iced Chocolate Cupcakes tucked away in an old recipe book that belonged to my dear friend, Mrs. Jenkins. She was known for her delicious baked goods, and I couldn't resist asking her for the recipe when she made these cupcakes for a bake sale at our church.

Mrs. Jenkins gladly shared the recipe with me, explaining each step in detail and offering helpful tips along the way. As I watched her effortlessly mix the ingredients together and fill the cupcake liners, I knew I had to try making these myself.

The next day, I gathered all the necessary ingredients and set to work in my own kitchen. I carefully followed Mrs. Jenkins' instructions, mixing the butter, sugar, eggs, and cocoa powder until the batter was smooth and luscious. The rich aroma of chocolate filled the air as the cupcakes baked in the oven, and I couldn't wait to taste the finished product.

When the cupcakes were cool, I whipped up a decadent chocolate icing to spread on top. The glossy texture and deep cocoa flavor of the icing perfectly complemented the moist, chocolatey cupcakes. I sprinkled some colorful sprinkles on top for an extra touch of sweetness and whimsy.

I brought a batch of the Iced Chocolate Cupcakes to our next church potluck, where they were a hit with everyone who tried them. The rich, indulgent flavor of the cupcakes combined with the creamy icing was a winning combination that left everyone asking for the recipe.

Over the years, I have made these Iced Chocolate Cupcakes for countless gatherings and special occasions. Each time, they are met with rave reviews and requests for more. I have become known as the go-to person for delicious baked goods, thanks in large part to this treasured recipe from Mrs. Jenkins.

As I reflect on the journey that led me to discover and perfect the recipe for Iced Chocolate Cupcakes, I am reminded of the joy that comes from sharing a love of baking with others. The memories of learning from Mrs. Jenkins and honing my skills in the kitchen are ones that I will always cherish.

Now, as I pass on this recipe to my own grandchildren, I hope that they too will find the same joy and satisfaction in creating these delectable treats. I encourage them to experiment with different flavors and decorations, adding their own personal touch to make the cupcakes truly their own.

In the end, I am grateful for the opportunity to continue the tradition of baking and sharing delicious recipes with those I love. The Iced Chocolate Cupcakes will always hold a special place in my heart as a reminder of the joy that comes from a simple act of kindness and generosity. And for that, I am eternally grateful.