When I first started getting serious about cupcake baking I came across an incredibly delicious eggnog cupcake on Annie's Eats. Everyone, everywhere loved these cupcakes. After the holidays passed I was wondering how I could tweak this recipe a bit and make it a year-round favorite. I swapped out the eggnog for chocolate milk, made some other additions and this little baby was born!
Makes 12-14 cupcakes
For the cupcakes
1 1/3 cups all purpose flour **
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup Creme de Cacao
1 cup chocolate milk - whole milk variety
1/4 cup canola oil
1 tsp vanilla extract
1 cup sugar
Preheat oven to 350. Line a standard cupcake pan with cupcake liners. Set aside.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment mix together Creme de Cacao, chocolate milk, canola oil, vanilla and sugar. Beat on medium speed until well blended. Gradually add dry ingredients and mix on low speed until just combined.
Scoop the batter into cupcake liners filling them about 2/3 full. Bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 5 minutes before transferring to a cooling rack to cool completely.
** These cupcakes can be made Gluten Free by using 1 1/3 cups high-quality Gluten Free Flour Mix. I use Gluuteny Basic Flour Mix from Gluuteny.
Makes enough to frost 12-14 cupcakes
1/2 cup unsalted butter, at room temperature (I use Plugra European butter)
2 cups powdered sugar, sifted
2 tbsp chocolate milk
1 tbsp vanilla
2 tbsp chocolate syrup
1/8-1/4 tsp fleur de sel
Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter for about 1 minute. Add 1 cup of confectioner's sugar and mix on low until well combined. Add chocolate milk, vanilla, chocolate syrup and fleur de sel, mixing for about 30 seconds. Add the remaining 1 cup of confectioner's sugar and mix until just incorporated. Increase mixer speed to medium-high and beat until light and fluffy, about 5-7 minutes.
Transfer frosting to a large pastry bag fitted with a large tip and swirl frosting onto cupcakes. Drizzle with additional chocolate syrup.
Highly adapted from Annie's Eats