November 21, 2013

Chocolate cupcakes with vanilla frosting.

This weekend I was watching Sinterklaas's (comparable with the more known Santa Claus) arrival on television and it got me in the mood for baking. I didn't have any recipes at hand so I decided to do a little experimenting on my own. Surprisingly the results were not bad at all! I even invented my own vanilla butter cream frosting. Although you don't have to be a genius to come up with that, I admit. As you can see, I'm not the world's best cupcake decorator. I'm horrible, I know! I have tried so many times but I guess it's just not meant to be. Well, the taste is more important than the looks anyway, no? 


For the cupcakes:

  • 100 g butter
  • 100 g granulated sugar
  • 100 g all purpose flour
  • 2 eggs
  • 1 tbs cacao powder
  • 25 g chocolate
  • a splash of milk

For the frosting:

  • 2,5 tbs butter
  • powder sugar
  • vanilla extract


  1. Preheat the oven at 175° C.
  2. Mix the butter with the granulated sugar. In the meantime, mix the cacao powder and flour together in a separate bowl.
  3. Whisk in the eggs into the butter mixture.
  4. Add the cacao/flour mixture with the rest.
  5. Let the chocolate melt with a splash of milk (in the microwave for example) and add to the batter. Divide the dough into a cupcake baking tray.
  6. Put in the oven for about 15 minutes. Check if the cupcakes are ready (put in a knife, if there's still dough on the knife when it comes out, the cupcakes aren't ready), otherwise let them bake for a couple of more minutes.
  7. While the cupcakes are baking, you can start with the butter cream frosting. Mix the butter with the powder sugar (you can add as much as you want, the more you add, the sweeter it gets) and mix until smooth.
  8. Add vanilla extract to taste. If you use the DIY vanilla extract, be sure to let it boil first so all the alcohol as cooked out.

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