Angie Dudley, a.k.a Bakerella is the author of the New York Times Best Selling book, Cake Pops and creator ofBakerella.com. Visit PEOPLE.com on Fridays for her sweet spin on celebrity recipes and more.
These cupcakes are really easy to whip up. You can mix all the ingredients in one bowl.
For the buttercream frosting, I added warm milk and a bit of hot chocolate mix in for fun.
And it came out perfectly creamy and cocoa colored.
Oh… and delicious, too!
Cocoa Cupcakes
Chocolate Cupcakes
1 3/4 cup all purpose flour
3/4 cup cocoa
1 1/2 cup sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup vegetable oil
1 1/2 teaspoons vanilla
3/4 cup milk
1/2 cup hot water
Cocoa Frosting
1/3 cup hot chocolate mix
1/4 cup milk
3 sticks butter, softened
4 1/2 cups powdered sugar
1 teaspoon vanilla
Marshmallow Bits
1.Preheat oven to 350 degrees and line cupcake tray with baking cups.
2.Mix flour, cocoa, sugar, baking powder, baking soda, and salt in the bowl of your stand mixer until all of the dry ingredients are combined.
3.Add eggs one at a time, mixing in between. Add milk, oil and vanilla and mix until combined.
4.Turn mixer on low and slowly add hot water until incorporated. The batter will be very liquid.
5.For ease of pouring, transfer batter to a large measuring cup and pour batter into baking cups about 2/3 full.
6.Bake for about 16-18 minutes or until done. Remove and let cool.
7.For the frosting, heat milk and hot chocolate mix together for about 20 seconds. (Don’t let it boil over.) Stir and set aside to cool some.
8.Beat butter until creamy and smooth. Then add powdered sugar one cup at a time, mixing completely between each addition. Add vanilla.
10.Sprinkle cupcake tops with marshmallow bits and more hot chocolate mixture.
Enjoy!
source: people.com
