This recipe for chocolate cupcakes brings back fond memories of family celebrations and colorful creations. Originally shared with my sister-in-law Lucila, these cupcakes became a centerpiece at her son Facundo's first birthday party. The recipe, along with Lucila's creative twist, inspired laughter and admiration, and later became a trendy treat in Buenos Aires. Here's the recipe for these delightful cupcakes and frosting that are sure to brighten any occasion.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat the oven to 180°C (350°F). Place 12 cupcake liners in each cupcake pan.
In a small bowl, mix the self-rising flour and all-purpose flour, then set aside.
In a large bowl, beat the butter at medium speed until creamy and smooth. Gradually add the sugar and beat for 3 minutes.
Add the eggs one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. Beat until well incorporated but avoid overmixing.
Spoon the batter into the cupcake liners, filling them about 2/3 full.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 15 minutes, then remove them and allow them to cool completely before frosting.
Melt the chocolate in a double boiler over low heat, stirring occasionally until smooth. Let cool for 5 minutes or until lukewarm.
In a large bowl, beat the butter with an electric mixer until creamy, about 3 minutes. Gradually add the milk and beat until smooth.
Add the melted chocolate and beat well for 2 minutes.
Add the vanilla and beat for another 3 minutes.
Gradually add the powdered sugar and beat on low speed until the frosting is creamy and reaches the desired consistency.
Ensure the butter is softened to room temperature for easier mixing and a smoother batter.
Avoid overmixing the batter to keep the cupcakes light and fluffy.
Let the cupcakes cool completely before applying the frosting to prevent it from melting.
Use a piping bag for a professional-looking frosting finish.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavors.
How can I make the cupcakes more colorful?
You can add food coloring to the batter or use colorful cupcake liners.
Can I substitute semi-sweet chocolate with milk chocolate?
Yes, but the frosting will be sweeter. Adjust the sugar if needed.
How do I store the cupcakes?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I freeze the cupcakes?
Yes, unfrosted cupcakes can be frozen for up to 3 months. Thaw them before frosting and serving.
