Okay, y'all.
I talk about a lot of things on this blog.
A lot about adoption. A lot about Jesus. A lot about being a Mommy. A lot about parties.
But let's get serious.
Let's talk cupcakes!
And icing.
Because, well,{blush} the only reason I eat cupcakes is for the icing.
Is icing a love language? Somebody call Gary Chapman & tell him to add that to his list.
This icing is the best I've had in a loooooong time. It forms a bit of a sugary outside layer & is all smooth, creamy, delectable on the inside.
This made-from-scratch treat is indeed magical.
It will be gone *POOF* before you know it.
Make it. Love it. Share it.
Cupcake Ingredients -
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 cup strong coffee (cooled)
1 cup buttermilk or unsweetened kefir
1/2 cup coconut oil
1 tsp. vanilla extract
Frosting Ingredients -
1 stick butter
4 Tbsp. cocoa powder
6 Tbsp. whole milk
1 tsp. vanilla
6 cups powdered sugar
1/2+ cup mini chocolate chips
Instructions -
Preheat oven to 350. Line cupcake tray with cupcake liners.
In the bowl of your electric mixer combine all ingredients. Use whisk attachment and beat on low until all is incorporated well (about 2-3 minutes.) Batter will be very thin. Scoop into prepared pan. Bake at 350 for 18-20 minutes or until toothpick comes out clean. Remove to wire rack for cooling.
For the frosting, combine butter, cocoa powder, and whole milk together in a small saucepan. Bring to a low boil. Use wire whisk to make sure mixture is fully incorporated. Pour into the bowl of your electric mixture and add the powdered sugar 2 cups at a time. Mix well. When frosting is the desired consistency, add chocolate chips & give it one more good mix. Scoop out a large dollop of icing on each cupcake. If desired, finish off with a few more mini chocolate chips on top. Enjoy!
*recipe adapted from Black Magic Cake, an old family recipe
