I like to think that I am in control of my sweet cravings as I normally go for more savory options but there is one thing I can’t resist and it’s a cupcake. I am the ultimate cupcake fanatic. I love trying different designs, different flavors and coming up with new combinations each time I make them. It’s the one thing I can’t say no to when they are in the house. Funny story is I have never liked birthday cake so what’s in a cupcake that’s so different? I am not sure but something about a tiny cup seems to be more moist and full of more flavor then a large cake. I have been making various kinds of cupcakes these past few weeks for those that have seen on my facebook page, I’m testing out some new designs as much as flavors, trying to perfect my piping skills. Through this process I think I have even perfected my buttercream frosting recipe too. So I took it a step further and started adding things to my basic buttercream recipe which I will be sharing soon too. Today, I am sharing how great my almond chocolate buttercream frosting came out and pairing it on top of dark chocolate cupcakes.
Dark Chocolate Cupcakes / Almond Chocolate Buttercream Frosting
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey's Special Dark Cocoa
- 1 tsp sea salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter softened
- 3 1/2 cups confectioners sugar
- 1 tsp almond extract
- 1 tsp milk
- 1/8 tsp sea salt
- 2 Hershey's chocolate candy bars melted
Preheat oven 350 degrees F
Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl
Add eggs, oil, milk, and vanilla
Beat for 2-3 minutes on medium
Add boiled water
(batter will be very thin)
Pour into cupcake liners (no more than 1/2 full they rise high)
Bake 25-30 minutes
Combine in mixer butter and sugar
Beat for three minutes, until smooth
Add extract, milk, and sea salt
Mix for another minute
Slowly add in and combine melted Hershey's chocolate with buttercream mixture
Use piping bag to top cooled cupcakes with frosting in any design you like
For the perfect vanilla buttercream frosting, substitute almond extract for vanilla extract and don't add Hershey's melted chocolate in.
Want to give this recipe a try later, why not pin this pinnable photo below so you can refer to it when you have the time. It’s a perfect one to save for a child’s next birthday party or hosting a party for adults. Cupcakes have no age limitations. If you give it a try, let me know and tweet me a photo or tag me on instagram, I would love to see your creations.
Angela / Only Crumbs Remain says
Ooo, these look soo good! I love how you’ve presented them with different styles of piped icing, they look even more lovely like that. I need to practice my piping skills, so what a great idea of yours. Did the children take even more time to decide which cupcake they were having given the different icing styles? 🙂
That’s why they are all so different I was practicing which piping designs I like best but it turns out I prefer them all different, makes it feel like you are picking out a special one every time. MM did take forever to choose but sadly B can’t eat cake due to allergies and actually hates sweet things so I am lucky more for MM and Mommy. lol Thank you so much. Try them out so easy to make.
Oh my GOD, yes. These look literally amazing.
They taste even better than they look too. I promise. Try them out and let me know what you think, or pin them for later. Thanks Amber.
Amelia @ Oh Little One Sweet says
Omg Jenny these look AMAZING! I am literally going to have to make these but I always struggle with getting cakes to be airy. Any tips? Amelia x
Thanks Amelia, they are so easy to make and really yummy. This batter is so thin I don’t think you will have a problem keeping them airy. While baking watch them closely and don’t over bake them, you can do a little under baked and leave them in the hot pan to finish baking outside the oven. Don’t turn oven on too hot and cook just until the top bounces back up when pressed in. Also I find american flour does make cupcakes here a little more fluffy. Not sure why. But this recipe should be easy to keep airy and fluffy. Let me know how you get on.
Mum Reinvented says
These are my idea of absolute heaven in cake form! Will definitely be giving these a go once I move. x
Rachel @ The Ordinary Lovely says
Oh my word, Jenny, you’ve surpassed yourself with these. They look amazing and your piping is awesome. I can bake but I cannot pipe to save my life. I need a lesson from you!
Cathy Glynn says
These look scrumptious and beautifully decorated x
They look absolutely mouthwatering and gorgeous. I think I’d love to lick the icing off, which Zs way of eating every single cupcake ever!
Honest mum says
So, so beautiful! I am back on the healthy bandwagon after a lot of indulging so this is killing me! Thanks for linking up to #tastytuesdays
I know it more than killed me to make them and not touch them. I now am craving a huge batch of them at the end of my 30 day challenge but don’t want to ruin all my hard work. hahaha
My Family Ties says
They look delicious! My oldest daughter loves Hershey’s so I shall have to give these a try – thanks for sharing the recipe – pinned for later! xx
Heather Haigh says
Those look lovely. I was literally just thinking about making some chocolate cupcakes, must try these.
Martina Evans says
These look and sound absolutely delicious. I would love to give this recipe a try. You have amazing piping skills. Thank you for sharing xx
Thank you I have been practicing all summer with the piping have a lot more to learn and practice with them. I need more tips too. lol These are my new favorite flavor of cupcakes so far.