Cupcake Picnic

Cupcakes are like mini cakes in a cup and made with super yummy ingredients like milk and vanilla. Here is the delicious recipe.

• 2 cups sugar
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa best quality available
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 1 cup boiling water

Chocolate Cream Cheese Frosting

• ½ cup unsalted butter 1 stick/8 Tablespoon, set at room temp about 10 minutes, but should still be cool
• 8 oz cream cheese directly from fridge
• 1 teaspoon vanilla always
• ½ cup unsweetened cocoa
• 4 cups powdered confectioners sugar
• 1 to 4 tablespoons heavy cream heavy whipping cream (or milk- although I do like the richness that cream adds)

• Line muffin tin with paper liners. Heat oven to 350*F.
• In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
• Stir in boiling water (the batter will be thin, don’t worry, this is right).
• Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
• Bake cupcakes for approximately 18-22 minutes.
• Cool completely on wire rack before frosting.

Chocolate Cream Cheese Frosting

• Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
• Add the cocoa powder before adding the powdered sugar, so it gets fully incorporated into the butter and cream cheese.
• Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
• Slowly add the heavy cream, a little bit at a time until desired consistency is met.
• Beat until fluffy, about 1 minute.
• Use at once or keep refrigerated.
• Picnic ready!

Super fun cupcake picnic

Mo+Vas