Hayli (my 11 year old Daughter) and I learned a pretty cool trick this past weekend and used it to make these awesome Christmas Cupcakes. For all the years I have cooked and baked, I have to admit that I never learned how to pipe frosting for cupcakes…..or for anything else. The result was really cool as you can see in the pics. Getting ahead of myself a little, but super excited about what we learned and how the cupcakes turned out!
I gotta be honest. Baking the cupcakes was a piece of….cake (sorry!!) and took about 15 minutes to prep and another 25 minutes in the oven. They came out just right, then it was on to the piping part. So cool to put the frosting on this way and when we were done they looked like the perfect Christmas Cupcakes. Soft and chocolaty inside and out! I guess the only problem was that they looked so good that I actually hesitated eating one. Of course, Hayli didn’t waste a second knocking one back, so I followed and being the chocolate fanatic that I am, I was done with mine in a couple bites!
I loved learning something new in the kitchen today and the recipe turned out to be delicious and of course, learning with my Daughter was awesome! Listening to Christmas music, laughing and talking about everything was actually as good (or better) than making the cupcakes. We ended the night by wrapping cupcakes as gifts for a couple of Hayli’s close friends at school and me hiding one more for the next day.
- 4 tablespoons unsalted butter
- ¼ cup vegetable oil
- ½ cup water
- 1 cup all purpose flour
- 1 cup granulated sugar
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup buttermilk
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350. Line a 12 cup muffin tin with paper liners.
- In a medium saucepan, melt the butter with the vegetable oil and water over low heat.
- In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture with a hand mixer at low speed until smooth.
- Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the side of the bowl.
- Pour the batter into the lined cupcake tins, filling them about three-fourths full.
- Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly then transfer them to a rack to cool completely.
- Frost the cupcakes as desired.
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon light corn surup
Pinch of salt
Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth.
Let the frosting cool, whisking occasionally, until thick enough for dipping, glazing or frosting. For a firm frosting, let stand for 1 hour.
If you prefer to make ahead, you can refrigerate in an airtight container for up to 3 days. Let frosting return to room temperature before using.