Happy birthday, Mommy!! ❤
I made these cupcakes a couple of days ago for a bake sale, but the main reason I made cupcakes was so that I could reserve three of them for today – my mom’s birthday. I don’t like making small-batch cupcakes because making a batch of 24 cupcakes requires the same effort as making 3. (Hence, why I always make cupcakes for bake sales).
This is the first time that I’ve used chocolate cupcake toppers, but it definitely won’t be the last. They’re deceivingly easy to make, and they look gorgeous! They take the cupcakes to a whole new level, while only requiring an extra 5 minutes.
I forgot to take photos while I was making the chocolate toppers, but basically, you just melt down some dark chocolate and pipe it out on parchment paper. If you’ve melted the chocolate gently, they should harden at room temperature and peel off easily, giving you these beaautiful cupcake toppers!
There are so many things that you can pipe out using the chocolate. I stuck to some simple shapes. I used stars, hearts, flowers, the little thingy in the photo below, and random squiggles. Next time, I’d definitely try words and maybe I’ll challenge myself to piping out a puppy or something. We’ll see~
With the frosting, feel free to choose any color you wish! I like the way that the pink contrasts with the darkness of the chocolate, but I’m sure that blue would be gorgeous as well.
Chocolate Cupcakes with Pink Buttercream and Chocolate Cupcake-Toppers
Makes 24 cupcakes
For the cupcakes:
- 200g all-purpose flour
- 40g cocoa powder
- 280g granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 80g unsalted butter, cubed and room temperature
- 240ml milk, room temperature
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
For the frosting:
- 300g unsalted butter
- *400g-600g powdered sugar, sifted
- 15ml (1 tablespoon) whipping cream
- 1 teaspoon pure vanilla extract
- Gel food colouring of choice
For the chocolate cupcake-toppers:
- 100g dark chocolate
- For the cupcakes, preheat oven to 170 degrees Celsius or 325 degrees Fahrenheit
- In a large mixing bowl or in the bowl of a stand mixer with the paddle attachment, combine the flour, cocoa, sugar, baking powder, and salt
- Add in the butter and beat until the mixture has a sandy consistency
- In a separate bowl, whisk together the milk, eggs, and vanilla until combined
- Pour half the milk mixture in with the flour and beat on high speed until smooth
- Gently mix in the rest of the milk mixture until jut combined. Do not over mix
- Transfer the mixture into a lined cupcake tin and bake for 20-23 minutes, until a toothpick inserted into the centre comes out clean
- For the frosting, in a mixing bowl or in the bowl of a stand mixer, beat the butter until light and fluffy
- Beat in the powdered sugar for 5 minutes or so, before adding the whipping cream and vanilla extract and beating for another minute
- For the chocolate cupcake-toppers, chop or break the dark chocolate into equal-sized chunks and place in a microwave-safe bowl
- Microwave the chocolate for 15 seconds at a time, stirring in between each interval so that the chocolate heats evenly. When the chocolate has 80-90% melted, stir the chocolate until it’s fully melted
- Transfer the melted chocolate into a piping bag or into a sandwich bag with a TINY corner cut off
- Pipe designs of your choice onto a sheet of parchment paper. Allow to harden before carefully removing and placing on your frosted cupcakes. Enjoy!