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