Chocolate Cupcake with Vanilla Frosting


The search is over.  I think I have found the almost perfect chocolate cupcake with vanilla frosting recipe.  It’s unique and it’s delicious.  The cupcake is soft and fluffy and the icing is light, full of vanilla flavor AND does NOT use icing sugar.  Did I also mention that it’s really easy to make?  It’s the perfect storm of a cupcake, and although the cupcake flavor still leaves a LITTLE to be desired, the texture is perfect.  Delectable.

Making this cupcake reminded me of the following clip from the movie, ‘When Harry Met Sally’ –

Like Malcolm Gladwell’s Blink theory, there is that split second after you experience something when you form an immediate and subconscious first impression that persists to taint all subsequent thoughts.  Whether you choose to call it your gut feeling, an intuition, or the blink moment, one thing is clear – sometimes you just know.  Am I reading too much into this cupcake? Perhaps.  But I have made and tasted so many before, and I have never been this excited after the first bite.  So marvelously fluffy.  So deliciously light.

I wish you could have a bite =)

Chocolate Cupcakes:
Adapted from Eat Good 4 Life

Ingredients:

Yields about 20-22 cupcakes
2 cups all-purpose flour
1 3/4 cup sugar
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup reduced fat milk
1 cup strong brewed coffee
1 teaspoon vanilla extract
1/2 cup canola oil
2 eggs

1. Preheat oven to 350F.  Line cupcake pan with cupcake liners.

2. In a bowl, mix together milk, coffee, vanilla, olive oil and eggs.

3. Combine flour, sugar, cocoa powder, baking powder and baking soda in a separate bowl.

4.  Add the dry ingredients to the wet and stir well.

5. Pour batter into cupcake liners and bake approximately 35 minutes.

6. Remove from oven when a toothpick inserted in the middle is clean.  Let cool completely before frosting.

Vanilla Frosting:
Adapted from The Girl Who Ate Everything 

Ingredients:

 5 Tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup butter (2 sticks)
1 cup granulated white sugar
1. Heat milk and flour in a saucepan on the stove.  Stir continuously until thick.  Do NOT let it burn!  If you used reduced fat milk like I did, put a little pat of butter in it so it thickens.  If you don’t, it won’t thicken very well because it’s too watery.  Once thickened, remove from heat and let cool to room temperature.  Once cooled, stir in vanilla.
2. While milk mixture is cooling, cream butter and sugar together until fluffy.
3. Add the milk mixture to the butter mixture and beat until the consistency resembles that of whipped cream.
4. Refrigerate for an hour before icing.
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One thought on “Chocolate Cupcake with Vanilla Frosting

  1. Pingback: Peach Cupackes « Bluebearrie Bakes

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