Description
These Snowflake Cupcakes feature rich, moist chocolate cupcakes topped with smooth and creamy vanilla buttercream frosting, perfect for festive occasions or any celebration. The cake combines a deep chocolate flavor with a tender crumb, while the vanilla buttercream adds a sweet, silky finish.
Ingredients
Scale
Chocolate Cupcakes
- 2 cups sugar
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Vanilla Buttercream Frosting
- 1 cup vegetable shortening
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (approximately 1 lb.)
- 4 tablespoons water or milk
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line cupcake pans with paper liners or grease them thoroughly.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and sugar to ensure they are evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Blend Dry and Wet Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing.
- Add Boiling Water: Carefully stir in the boiling water into the batter. The batter will be thin; this is normal and ensures a moist cupcake.
- Fill Cupcake Liners: Pour the batter evenly into the cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the Buttercream: In a large bowl, beat the vegetable shortening until creamy. Add vanilla extract and gradually add powdered sugar alternately with water or milk, beating until fluffy and smooth. Adjust consistency with more liquid or powdered sugar if needed.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them generously with the vanilla buttercream frosting using a spatula or piping bag.
Notes
- This recipe yields moist and flavorful chocolate cupcakes with a light, fluffy texture.
- Cake recipe is adapted from IAMBAKER.NET; frosting recipe is adapted from Wilton.
- Boiling water helps to intensify the cocoa flavor and keep the cupcakes juicy.
- If preferred, you can substitute milk with buttermilk for a tangier flavor.
- Use vegetable shortening for the frosting to keep it stable at room temperature, especially in warmer climates.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 32g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
