I have come up with my OWN chocolate cake recipe. Making your own recipes involves some research, for me, anyway. I believe it’s pretty gosh darn good. It’s most definitely mother tested and baby approved. That has to count for something, right? It had to be tested a few times, but it’s ready for show time now. I had intentions on making shamrocks on the top, but realized very quickly that it wasn’t as easy as it looked. I saw the idea from iambaker.net, but I decided my decorating skills haven’t advanced that far yet. I was going to double line the papers after they come out of the oven and quite clearly forgot. I noticed after the pictures were all taken and my child’s fingers had redecorated the icing. So, this is what we have. I promise I’ll do better next time. I’m researching everything I can to become a better blogger and photographer. In fact, if anyone wants to leave a comment and give me some tips, I’ll take them to heart.
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 tsp. vanilla
1/2 tsp. salt
2 cups milk, scalded
1 cup milk chocolate chip
s1/2 cup cocoa powder
1 tsp. instant coffee
2 cups All-Purpose Flour
1/2 tsp. baking powder
1 1/2 tsp. baking soda
- Preheat oven to 350 degrees. Line your cupcake pan with liners. Spray the liners with non-sticking spray.
- In the stand mixer bowl, add butter. Mix butter until smooth. Scrape sides down to insure all the butter has been creamed properly.
- Add sugar to the creamed butter. Mix on medium until fluffy and creamy. This will take approximately 5 minutes. Scrape down the sides as needed.
- Add one egg at a time and mix until it’s completely incorporated. Scrape down the sides and give it another mix. Repeat with the next egg.
- Add your vanilla and salt into the mixture and mix on medium until the vanilla is completely mixed in.
- In a small saucepan, add your milk. Turn your burner on low. The milk will start to form bubbles around the outside of the pan. At this point, turn the burner off. (You want the milk warm enough to milk your chocolate chips)
- Into your milk, add the instant coffee and cocoa powder. Whisk until completely combined.
- In a medium bowl, add your milk chocolate chips. Pour the scalded milk into the bowl and let it set for a minute. Then whisk the mixture until incorporated.
- In another medium bowl, sift flour, baking powder, and baking soda.
- Add one-fourth of your dry mixture into the butter/sugar mixture. Mix on low until just combined.
- Add one-third of your wet mixture into the butter/sugar mixture. Mix again on low until just combined.
- Continue to alternately add your dry and wet mixture until it’s all incorporated into the batter. Be sure to always start and end with the dry ingredients!
- Fill your liners two-thirds full of batter. Place into the oven for about 19 minutes or until they’re done. (Oven times can differ.) To check to see if the cupcakes are fully baked, insert a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. I used a large cookie scoop/ice cream scoop to put the batter in my cupcake liners. After you take the cupcakes out of the oven, let them cool. Take that time to make your frosting.
1 cup (2 sticks) salted butter, room temperature
1/4 cup fat-free coffee creamer
1 tsp. vanilla
3 T. milk
4 cups powdered sugar
- In the stand mixer, add the butter. Using the paddle attachment, mix until butter is smooth. Scrape the sides and give it another mix.
- Add the creamer and vanilla and mix on low.
- Add 1 cup of powdered sugar. Mix on low. Add a tablespoon of milk and continue mixing. Scrape down the sides.
- Repeat step 3 until all of the powdered sugar is incorporated. If the frosting is still a little too thick, feel free to add 1-2 more tablespoons of milk on top of the 3 that have already been added.
- Let the buttercream mix until light and fluffy. I let mine whip for a good 4 minutes.
OM NOM NOM!