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chocolate cupcakes with purple frosting

Chocolate Cupcakes with Purple 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 muffin tin 12-cup
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Silicone spatula
  • 1 Electric mixer hand or stand
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 piping bag
  • 1 piping tip

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
  • 1 teaspoon vanilla extract
  • 1 1–2 drops purple gel food coloring

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
  • In a medium mixing bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a large mixing bowl combine the milk, vegetable oil, egg, and vanilla extract and whisk until smooth.
  • Add the dry ingredients to the wet ingredients and whisk until just combined and no large lumps remain.
  • Pour in the hot water slowly while whisking until the batter is smooth and slightly thin.
  • 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.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and cool completely for about 25 minutes.
  • While the cupcakes cool, beat the softened butter with an electric mixer in a medium bowl until light and creamy, about 2–3 minutes.
  • Gradually add the powdered sugar, mixing on low at first, then increasing to medium until fully incorporated and fluffy.
  • Add the heavy cream and vanilla extract and beat until the frosting is smooth and spreadable.
  • Add 1–2 drops of purple gel food coloring and beat until the color is evenly distributed, adjusting with more coloring for a deeper shade if desired.
  • Transfer the purple frosting to a piping bag fitted with your chosen piping tip.
  • Pipe the purple frosting onto the completely cooled cupcakes in swirls or your preferred design.

Notes

For best results, use room-temperature ingredients so the batter and frosting combine smoothly and the cupcakes rise evenly; avoid overmixing the batter to keep the crumb tender, and remember that the thin chocolate batter is normal for moist cupcakes. If you don’t have gel food coloring, start with very small amounts of liquid coloring to avoid thinning the frosting, and add a little extra powdered sugar if needed to thicken it back up. Let the cupcakes cool fully before decorating so the frosting doesn’t melt, and store them in an airtight container at cool room temperature for up to two days or in the fridge for slightly longer, bringing them back to room temperature before serving for the best texture and flavor.
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