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May 10, 2013 Chocolate

Mother’s Day Cupcakes (Thank You, Mummy)

cupcakes

For mother’s day, I thought I would make some chocolate cupcakes from scratch. Mine usually taste like the chocolate part of a ding dong…very dense and dry, so an icing tube or cone or whatever you call it is needed to inject some icing inside as a filling. The original recipe comes from The Farm Chicks, but I cut it in half, so it makes 12 instead of 24. I can only avoid so much temptation.

I started to think about what kinds of things my mother liked, in hopes of finding a decorating theme. I travelled back to 2006 in my mind suddenly, a tattoo convention with my mother for our Sunday afternoon outing. The only 2 things that she would even remotely entertain as possible tattoo ideas FOR HERSELF were 1. a squirrel and 2. Jesus. I know my limits. I cannot make either of these into cupcake décor. I just can’t. If Bunny Rolls taught me anything, it’s to know my limits. Thinking…thinking…thinking…what else is she interested in? What is her house décor? Aliens…Eh, maybe. Oooo! Egypt! Yes! I will ice them with little ankh’s and eyes of Horus and squiggle bird language. I also stole some dark chocolate chips for cupcake decorating from the ingredients in my upcoming Mother’s Day Chocolate Chip Cookie post.

This also gives me a chance to show off my new cupcake carrier!. I got it for free by saving up Coke points. (Sorry to promote, but it’s a really cool carrier that fits 24 cupcakes and locks into a cover!)

cupcakes-collage

I know in an upcoming post, Richard is going to pose the question, “Is the cupcake dead?” Partially in answer, I offer this, a recent Groupon deal: Groupon’s Cupcake Tour of New York, which is apparently still quite popular.

Print Recipe

Chocolate Cupcakes with Vanilla Buttercream Frosting

Ingredients

Cupcakes:

  • 1/2 cup sugar
  • 1/2 cup brown sugar, not packed
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup boiling water

Icing:

  • 1/2 cup butter, just slightly cooler than room temperature
  • 3 1/2 cups powdered sugar
  • 2-4 tablespoons milk, depending on desired consistency
  • 1 1/2 tsp vanilla
  • food coloring, if desired

Instructions

Chocolate Cupcakes:

  • Preheat oven to 350 degrees F.
  • Fill muffin pans with 12 cupcake liners.
  • Sift dry ingredients into a mixing bowl.
  • Add egg, milk, oil and vanilla. Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula.
  • Add the boiling water, and beat, just until blended. (Don’t be alarmed – the batter appears watery).
  • Evenly ladle (or pour) the batter into the liners.
  • Bake for 20-25 minutes, until the center of the cupcakes spring back when lightly touched.
  • Cool and frost.

Vanilla Buttercream Frosting:

  • Beat butter in a medium-sized mixing bowl until creamy.
  • Gradually beat in 3 cups of the powdered sugar.
  • Beat in milk and vanilla.
  • Blend in remaining 1/2 cup powdered sugar.
  • If desired, tint with food coloring.
  • Stuff a ziplock bag with icing and cut the corner off to use as a decorating tube.
  • Gently push the bag corner down into the cupcake to add icing as a filling.
  • Decorate the tops as desired.
  • Devour remaining icing. Oh, why not? How often do you make cupcakes???

Categories: Chocolate Tags: chocolate and vanilla recipe, chocolate cupcakes from scratch, chocolate cupcakes recipe, chocolate recipe, cupcake recipe, Egyptian Decorated cupcakes, icing from scratch recipe, mother's day, mother's day recipe, vanilla buttercream icing recipe

About mel

Hello Fellow Food Enthusiasts! I am the East Coast Representation of Cast Iron & Wine. I'm a married gal in my late 30's, living in northeast Pennsylvania. The hubbs is really the one who does most of the cooking and experimenting, so I will mostly be describing his recipes and the results (good or bad). I will call him "M", like Moriarty. Expect Anthony Bourdain-level snark whenever possible from both of us. We only kinda became foodies in the last few years, so many many tastes are new to us. My posts fall mostly in the "what NOT to do" category, but I'm learning. I'm so excited that we have a venue like this to share food experiences!

Previous Post: « Mommy Needs Wine: Mother’s Day Cocktail Ideas
Next Post: Mother’s Day Chocolate Chip Cookies »

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