Description
Delight in these moist and flavorful Snowflake Cupcakes, featuring rich chocolate cupcakes topped with a smooth and creamy vanilla buttercream frosting. Perfect for any celebration or a comforting treat, these cupcakes combine a tender cocoa-infused cake with a classic, sweet vanilla frosting.
Ingredients
Scale
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 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup 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 the oven: Set your oven to 350°F (175°C) and line cupcake pans with paper liners to prepare for baking.
- Mix dry ingredients: In a large mixing bowl, combine the sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until well blended.
- Add wet ingredients: Add the eggs, milk, vegetable oil, and vanilla extract into the dry mixture. Using a mixer or whisk, mix until the batter is smooth and cohesive.
- Incorporate water: Gradually add the 1 cup of water to the batter, mixing slowly to combine without splashing. The batter will be thin—that’s expected for a moist cupcake.
- Fill cupcake liners: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the cupcake pans in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Remove cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare the frosting: In a mixing bowl, beat the vegetable shortening until fluffy. Add vanilla extract, then gradually add powdered sugar, alternating with water or milk, beating continuously until the frosting is smooth and spreadable.
- Frost the cupcakes: Once cupcakes are completely cool, use a spatula or piping bag to generously frost each cupcake with the vanilla buttercream.
- Decorate and serve: Optionally, decorate with snowflake-themed sprinkles or edible decorations to enhance the festive look. Serve and enjoy!
Notes
- This recipe yields moist and rich chocolate cupcakes with a classic vanilla buttercream frosting.
- The cake recipe is adapted from IAMBAKER.NET, known for reliable and delicious baked goods.
- The icing recipe is adapted from Wilton, a trusted source for decorator-approved frostings.
- Use room temperature ingredients for best mixing results.
- For extra moistness, avoid overbaking the cupcakes.
- These cupcakes freeze well both before and after frosting; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 30g
- Sodium: 230mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
