Sup bloggies? How’s your week been?
Our week has been FULL of cupcakes :) We made three kinds: chai, vanilla + chocolate swirl, and mexican chocolate!
The recipe for the chai cupcakes (including frosting) can be found here.
The cupcakes right after they came out of the oven. They look absolutely perfect!
This picture isn’t that great but the cupcakes themselves turned out amazing! We think it’s safe to say that in terms of cake, these were the best we’ve ever had because of their subtle sweetness but extreme moistness and perfect texture. We decided to sprinkle the chai spice onto the cupcake rather than mixing it directly into the frosting as the recipe said, but then the cupcakes turned out to need a bit more chai flavor. In any event, we recommend experimenting with the frosting (it never hurts to try it!) until you find the level of spice you like.
The recipe for the vanilla + chocolate swirl cupcakes (also including frosting) can be found here.
The cupcakes before they were baked. We couldn’t decide which cupcake wrappers to use, so we decided to use a little bit of every one!
The cupcakes after they came out of the oven swirled. Mmmmmm!
We decided not to put chocolate on all the cupcakes, but we think you’ll agree that they’re beautiful either way!
The recipe for the mexican chocolate cupcakes can be found here. We tweaked the frosting ourselves, so the recipe is posted below.
The cupcakes after they came out of the oven. These cupcakes were super easy to make and didn’t require butter. Don’t worry if the batter seems thinner than a typical cupcake batter. They still turned out fabulous!
The scrumptious cupcakes before they got sprinkled. Between the pretty white pearls, the spice of the cinnamon with the chocolate, and the smooth moistness of the cake, we’d say these cupcakes are absolutely divine. Look below to find our recipe for the frosting.
Mexican Chocolate Frosting
based on the recipe at Eat, Run, Read
makes enough for 10 cupcakes (half the chocolate cupcake recipe)
1/2 cup (1 stick) butter, softened
2/3 cup unsweetened cocoa powder
1 teaspoon cinnamon
3 cups powdered sugar
2 tablespoons milk
1/4 cup semisweet chocolate, melted
1 teaspoon vanilla extract
Beat softened butter, cocoa, and cinnamon until smooth. Add powdered sugar and milk alternately. Then, add the melted chocolate and vanilla for extra flavor/more color. Voila! Amazing mexican chocolate frosting!
FYI: We know this isn’t exactly comforting to know, but we were mostly eyeballing and adding to taste for this recipe, so it may not be perfect. Use your inner culinary genius to get it perfect for your tastebuds! We thought it was better with extra cinnamon but play around to fit your own personal taste.