The world is obsessed with cupcakes.
Well, that might be an exaggeration. Originally, I was under the impression the whole cupcake craze was exclusive to Southern California. When I first went down to school, I seriously felt surrounded by cupcakes. Really. Cupcakes on every corner. But, apparently the cupcakes followed me home to NorCal. Sprinkle’s Cupcakes is opening in Stanford Shopping Center, Kara’s Cupcakes is opening in Santana Row, and I’ve made cupcakes at least three times already this summer, possibly more.
Obsession or not, cupcakes are one trend I cannot complain about. They’re easy to share, transportable, cute…
And, not to mention, 100-calorie packs are to boxes of crackers as cupcakes are to regular cakes. Pre-portioned goodness.
I started scheming about these cupcakes about a week ago with a few crazy ideas in mind, but ultimately returned to the family favorite: deep dark chocolate cake (in cupcake form, of course). Normally I would turn to my trusty chocolate frosting recipe, but for a little twist (although admittedly not too exciting) I tried a vanilla frosting. Sure, I’d like to make picture-perfect, pastry case-worthy cupcakes, but when it’s after 10pm and you have to get up at 6am, a bit of piping and sprinkles were ambitious enough.
Although my cupcakes might not win any awards, I still think they are pretty darn spiffy.
Deep Dark Chocolate Cupcakes
Note: I have no idea where this recipe actually came from. I apologize if I am not giving credit where credit is due.
1-¾ cups flour
2 cups sugar
¾ cup cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
½ cup oil
2 teaspoons vanilla
1 cup hot water
- Preheat the oven to 350 degrees.
- Mix together the flour, sugar, cocoa, soda, baking soda, baking powder, and salt.
- To the dry ingredients, add the eggs, milk, oil, and vanilla.
- Stir in the hot water.
- Bake for 35-40 minutes.
From: The back of the powdered sugar box (kinda lame, I know)
1 lb. box Powdered Sugar
¼ cup milk
1 teaspoon vanilla extract
1 stick butter (softened)
1. Using an electric mixer, beat all of the ingredients, scraping the bowl often.