Snowflake Cupcakes: Chocolate Cupcakes with Vanilla Buttercream Frosting

We had snow on Halloween. Snow on Thanksgiving. It’s snowing as I type this.

I decided the best way to embrace snow is to bake. Yes, bake. Just yesterday I read an article about how there is science behind baking relieving depression. OK, that’s an oversimplification of the article, but it’s kind of true. When I bake, I’m transported to another time. A peaceful place. It’s my stress relief. Or, in this case, it’s my snow relief.

So, this is how I embraced the snow: a snowflake cupcake! Isn’t it cute?

It’s a chocolate cupcake with vanilla buttercream frosting and snowflake sprinkles. I also added some tiny pearl sprinkles. Couldn’t resist.

These cupcakes are prefect for winter. And, they remind me of the movie Frozen.

“Let it go, let it go
I am one with the wind and sky
Let it go, let it go
You’ll never see me cry!”

We’re doing a Frozen-theme for my daughter’s birthday in March so I’ve got it on the brain already. I’ve got a ton of great PINs on my Frozen Pinterest board, working up inspiration for her cake next year. But, that’s not until March!

For now, I’ll embrace this snow and eat this lovely chocolate cupcake.

Here’s the link to the snowflake candies (affiliate link) like the ones that I used on top. T

Snowflake Cupcakes: Chocolate Cupcakes with Vanilla Buttercream Frosting

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This is a really flavorful and moist chocolate cupcake. Cake recipe adapted from IAMBAKER.NET Icing recipe is adapted from Wilton.

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Ingredients

  

For the cupcake:

• ▢ 2 cups of sugar
• ▢ 2 ¼ cups all-purpose flour
• ▢ ¾ cup unsweetened cocoa powder
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 2 eggs
• ▢ 1 cup milk
• ▢ ½ cup vegetable oil
• ▢ 2 teaspoons vanilla
• ▢ 1 cup water

For the icing

• ▢ 1 cup vegetable shortening
• ▢ 1 teaspoon vanilla
• ▢ 4 cups powdered sugar approximately 1 lb.
• ▢ 4 tablespoons water or milk

Instructions

For the cupcakes:

• Preheat oven to 350
• Set cupcake liners in cupcake pan
• In medium bowl, mix sugar, flour, cocoa, baking soda, baking powder and salt.
  2 cups of sugar, 2 ¼ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
• In separate bowl, combine eggs, milk, water, vegetable oil, and vanilla. Stir.
  2 eggs, 1 cup milk, ½ cup vegetable oil, 1 cup water, 2 teaspoons vanilla
• Add wet ingredients to dry ingredients, a little at a time, until combined
• Pour batter into prepared cupcake liners, filling ⅔ of the way high
• Bake 25-30 minutes (checking at 25 minutes) or until toothpick placed in center comes out clean.
• Cool on rack before frosting

For icing:

• Mix vegetable shortening and vanilla
  1 cup vegetable shortening, 1 teaspoon vanilla
• Add powdered sugar, one cup at a time. Mixing in between each cup.
  4 cups powdered sugar
• Add up to 4 tablespoons water or milk, one tablespoon at a time, until desired consistency reached
  4 tablespoons water or milk
• Use more water (or milk) for thinner consistency
• Frost cakes by using piping bag
• Top with snowflake and mini-pearl sprinkles

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