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chocolate cupcakes with pink frosting

Chocolate Cupcakes With Pink 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 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 piping bag or 1 small offset spatula

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 boiling 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 1–2 drops red food coloring
  • 1 pinch fine salt for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl, whisk together milk, vegetable oil, egg, and vanilla extract until smooth.
  • Add the dry ingredients to the wet ingredients and whisk just until combined and no dry streaks remain.
  • Carefully stir in the boiling water until the batter is thin and smooth.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove cupcakes from the pan and let them cool completely on the wire rack, about 25 minutes.
  • While cupcakes cool, beat the softened butter in a mixing bowl with a mixer on medium speed until creamy and pale, about 2–3 minutes.
  • Gradually add the powdered sugar, mixing on low speed, until fully incorporated and thick.
  • Add heavy cream or milk, vanilla extract, pinch of salt, and 1 drop of red food coloring, then beat on medium-high until fluffy and light, adding another drop of coloring if needed for a pink shade.
  • Once cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost the tops generously.
  • Optionally chill frosted cupcakes for 10–15 minutes to help the frosting set before serving.

Notes

For best results, ensure all refrigerated ingredients are at room temperature so the batter mixes evenly and the cupcakes rise well; avoid overmixing once the dry ingredients are added to keep the crumb tender, and always cool the cupcakes completely before frosting so the buttercream doesn’t melt. If your frosting seems too thick, add a teaspoon of cream or milk at a time until spreadable, and if it’s too thin, add a little more powdered sugar. Use good-quality cocoa powder for deeper chocolate flavor, and bake the cupcakes on the center rack, rotating the pan halfway through if your oven has hot spots. Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days, or refrigerate for slightly longer keeping in mind that chilling will firm the frosting.
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