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chocolate cupcakes with blue frosting

Chocolate Cupcakes With Blue Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 piping bag optional
  • 1 frosting tip optional

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 6 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk room temperature
  • 1/4 cup vegetable oil
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon heavy cream or milk
  • 1 teaspoon vanilla extract for frosting
  • 1 3–5 drops blue gel food coloring

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and mix with a whisk or mixer on low just until combined.
  • Pour in the hot water and mix slowly until the batter is thin and smooth without overmixing.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, beat the softened butter in a bowl with a mixer until pale and creamy, about 2–3 minutes.
  • Gradually add the powdered sugar to the butter, mixing on low and scraping the bowl as needed until combined.
  • Add the heavy cream or milk and vanilla extract to the frosting and beat on medium-high until light and fluffy.
  • Add 3–5 drops of blue gel food coloring to the frosting and beat until the color is evenly distributed, adjusting the number of drops to reach your desired shade.
  • Once the cupcakes are completely cool, spoon or pipe the blue frosting on top of each cupcake.
  • Chill the frosted cupcakes for 10–15 minutes if you want the frosting to set slightly before serving.

Notes

For best results, make sure all cold ingredients are at room temperature so the batter mixes smoothly and the cupcakes rise evenly, and avoid overmixing once the flour is added to keep them tender. Use gel food coloring instead of liquid to maintain a thick, stable frosting and add the color gradually to avoid going too dark. If your frosting seems too stiff, beat in a teaspoon of cream or milk at a time; if it is too soft, add a spoonful or two of powdered sugar. Let the cupcakes cool fully before frosting so the buttercream does not melt, and store them covered at room temperature for up to two days or in the refrigerator if your kitchen is very warm, allowing chilled cupcakes to sit out for about 20 minutes before serving for the best texture and flavor.
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