Happy Wednesday! That means one day closer to Friday, which means it’s almost the weekend and I can start preparing to make new recipes for the blog! Even though it is still August, the weather today was gloomy and full of drizzle, which makes me think of fall and the following months. So, with that being said here’s my question….
Is it too early for me to start brainstorming what I plan to make for baked goods during the upcoming holidays?!
Assuming you said no, and you are also on the same page, than you are in the right place! Because I have already stumbled across a few great dessert recipes that will be perfect for crowds, just like these adorable mini cupcakes. Which you can get real festive with may I add, but put aside the decorative possibilities and this is a really great base recipe.
Also, is it just me or is there just something about “mini” desserts in general that make it easier to justify eating more than you needed to in the first place? Like in the end when you’ve eaten the equivalent of 4 regular sized cupcakes, but really they were mini ones so “it doesn’t seem as bad”. I know we can all relate to that, but who’s counting anyway?
Truthfully, I am not really a big cake eater, whether it is a birthday cake, cupcakes, a sheet cake or even cake pops. Cake is never my go-to snack or dessert of choice, but I do really enjoy baking and decorating cake. Which everyone else loves because I make it, but then I don’t eat it, which means I have to share it, and everyone loves dessert they don’t have to make or clean up after!
I ran out of powdered sugar, is there anything I can substitute?
There is nothing worse than running out of an ingredient mid recipe. But if you planned on that bag of powdered sugar being enough and it wasn’t, don’t worry there is a fairly simple solution.
Simply take regular white granulated sugar and pulse it in a blender or food processor for 2-3 minutes. Until it’s no longer grainy and it has the texture of powered sugar. This works best if you do this in batches, the less sugar you try to blend at once, the faster it will go and the finer the sugar will get.
I don’t suggest doing this as a substitute all the time, because if you don’t get your sugar blended all the way than your frosting will be somewhat grainy, but it works alright for situations like this!
My frosting is too thin?
If your frosting is too thin after mixing in all of the ingredients, slowly mix in more powdered sugar until the frosting is a good consistency, but be careful not to sweeten the frosting too much by adding more powdered sugar.
My frosting is too thick?
I think this is pretty self explanatory, but if you frosting is too thick, do the opposite and slowly mix in more cream until you get your desired consistency.
I made my cupcakes ahead of time, how can I keep them fresh?
Good idea! The best way to keep cupcakes fresh and moist until service is in a airtight container inside the refrigerator. I would recommend not stacking these, even if they are not frosted yet, keep them in a single layer so none of the cake peels off. If your cupcakes have already been frosted, than you’ll most definitely want to keep them in the fridge since this is buttercream frosting. I promise neither the flavor nor the texture of both the cake and the frosting will change, but you may want them to come to room temperature slightly before eating.
Can I store leftover frosting?
Any leftover buttercream frosting can be stored in an airtight container in the refrigerator for up to 2 weeks. You will want to let it come to room temperature before using it again because it will be too thick to frost with, you may also need to re-whip your frosting before using it, depending on the consistency. I wouldn’t keep it any longer than 2 weeks due to the cream and butter.
Start by preheating the oven to 350 degrees F, line a mini cupcake pan with mini cupcake liners, set aside. In a medium mixing bowl whisk together the flour, cocoa, baking soda, baking powder, and salt. In a larger mixing bowl whisk together the oil, sugar, eggs and vanilla extract.Slowly whisk in the milk, than gradually mix in the prepared dry ingredients. Mix well until fully incorporated. Fold in the chocolate chunks.
Using a cookie scoop or a measuring spoon, scoop even sized dollops of batter into the prepared mini muffin pan filling each about 1/2 to 2/3 full. Bake at 350 degrees for 10-13 minutes, until the tops are no longer shiny and slightly firm to the touch, use a toothpick to check if needed. Allow the cupcakes to cool on a cooling rack until they are completely cooled, you don’t want to frost warm cupcakes.
In the bowl of a stand mixer of using a hand mixer beat the softened butter until no lumps remain, this should take about 2-3 minutes. Mix in the cocoa powder, vanilla extract and salt, mix until everything is incorporated. Mix in the powder sugar about 3/4-1 cup at a time, alternating with 1 tablespoon of cream, continue this until desired taste and texture has been reached. You may need to adjust this to your liking. The frosting should be stiff, but still soft enough to pipe with. Transfer the frosting to a piping bag fitted with a desired tip.
** You do not have to pipe this frosting if you don’t prefer to, this is just as good spread on with a knife. Also if you don’t have a piping bag, use a large Ziploc bag with the corner snipped off!
- Cupcake Liners
- Cupcake Tin
- Stand or Hand Mixer
- Pastry Bag and Piping Tip
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup canola oil or vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup milk
- 1 Cup chocolate chunks
- 1 1/2 cups unsalted butter, softened
- 5 1/2 cups powdered sugar, sifted
- 3/4 cup unsweetened cocoa powder, sifted
- 1 tbsp vanilla extract
- 1/4 tsp salt
- 6 tbsp heavy cream, at room temperature
- 4 oz Shaved milk or dark chocolate, for garnish
- Preheat oven to 350 degrees F. Line a mini cupcake tin with mini cupcake papers or spray with cooking spray, set aside.
- In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt, set dry ingredients aside.
- In a separate large bowl whisk together the oil, sugar, eggs and vanilla extract. Gently whisk in the milk. Slowly whisk in the prepared dry ingredients, mixing until thoroughly incorporated. Gently fold in the chocolate chunks.
- Using a cookie scoop or a measuring spoon, scoop even amounts of batter into the prepared mini cupcake pan, filling each about 1/2 to 2/3 full.
- Bake in the preheated oven at 350 degrees F, for 10-13 minutes or until the tops are no longer shiny and slightly firm to the touch. Test with a toothpick if needed. Allow to cool completely before frosting, otherwise the frosting will melt.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until creamy and pale in color, about 5 minutes.
- Add about half the powdered sugar to the creamed butter and beat on low speed just until the sugar mixture has been fully incorporated then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the remaining powdered sugar, cocoa powder, vanilla extract, and salt; beat on low speed again just until the sugar and cocoa have fully moistened then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- With the mixer on low, slowly add in half of the heavy cream, mix until incorporated, scrape down the sides of the bowl. Check the consistency of the frosting, if it is still too thick add the remaining cream, if the frosting at any point gets too thin, beat in more powdered sugar,
- Transfer the frosting into a piping bag fitted with your desired tip. Frost each mini cupcake with desired design and sprinkle with the shaved chocolate as garnish. You can shave the chocolate using a number of tools, but a vegetable peeler is the easiest.
- Store frosted cupcakes in an airtight container in the fridge until ready to serve. Store any remaining frosting in the fridge as well, this will keep for up to 2 weeks, simply re-whip before using.