1/2cupunsweetened cocoa powderthe better quality, the better the flavor
2teaspoons.baking soda
1teaspoonsalt
2cupscold water
1cupcanola oil
2teaspoonsvanilla extract
1cupbittersweet chocolate chips
Chocolate Buttercream Frosting
2cubes unsalted butter1 cup, softened to room temp
3/4cupcocoa powder
5-6cupspowdered sugar+/-
2tablespoonsmilkplus or minus for desired consistency
2teaspoonsvanilla extract
Valentine's Day Sprinkles
-OR-
Vanilla Buttercream Frosting
2cubes unsalted butter1 cup, softened to room temperature
5-6cupspowdered sugar+/-
2tablespoonsmilk+/-
2teaspoonsvanilla extract
Valentine's Day Sprinkles
Instructions
Line cupcake tin with cute cupcake liners ... appropriate for the occasion.You will either need a cupcake tin that holds 24 or use two tins with 12 each.Or, you can bake the cupcakes in two batches if you only have one 12-cupcake tin!Or, just make half a recipe! That's an option too, but you won't be sorry if you make the whole batch! I'm just telling you right now!
Lightly spray inside of the cupcake liners with cooking spray.This helps when you want to peel the liners off the cupcakes while eating them!
Preheat oven to 350 degrees.
Place all dries (flour, sugar, cocoa powder, baking soda, and salt) in a large mixing bowl and blend well with a wire whisk.In a large 4-cup measuring cup or small bowl, mix oil with water and vanilla and add to dries, mixing thoroughly with a whisk or wooden spoon.
Divide batter evenly among 24 cupcake tins.Sprinkle chocolate chips evenly over the batter in each cupcake liner.
Bake for 15-20 minutes, or until the tops of the cupcakes hold their shape when you gently push with your finger.(Using a cake tester is tough because the chocolate chips will remain gooey until the cupcakes are completely cooled.)Check at 15 minutes and if you need a little more time, bake only and 2 minutes at a time.Cool completely and remove from the pan.
*Note-if you use the decorative cardboard baking cups, they take at least five minutes longer to bake than they do in a cupcake tin.
To Make Frosting
Place softened butter in a large mixing bowl.Beat until creamy with an electric beater.For the chocolate frosting (but not for the vanilla version) sift the cocoa powder into butter and cream together.(Beware ... cocoa powder can fly right out of the bowl:)Remember not to add cocoa powder for the vanilla buttercream frosting! Add powdered sugar alternately with milk, until you reach the desired spreading consistency.Reserve 1/4 cup powdered sugar for the last addition, in case you've added too much milk!
How to Frost the Cupcakes with a Decorating Bag and Tip
You can simply frost the cupcakes with a knife, but for fun and decorative swirls of frosting, spoon the frosting into a pastry bag, outfitted with a coupler and #32 decorating tip.(For really big swirls of frosting, use the #322 decorating tip.) If you don't have these, either a French tip, an open star tip, or a closed star tip work really well for this recipe.Starting at the outside edge of each cupcake, push frosting through the tip in a circular fashion, ending in the middle with a little star.Sprinkle the tops of each cupcake with your festive Valentine's sprinkles.