I made these cupcakes for a birthday party, they are extremely simple and so gorgeous! You can use any chocolate cake recipe you wish, and any frosting that is sturdy enough to be piped. I used a cloth pastry bag fitted only with the coupler, I painted lines of gel food coloring (in this case hot pink) in a swirl pattern inside of the bag to create swirl effect when piped. Use a paint brush from a craft store that has never been used before, I keep some especially for these food projects. I added chocolate jimmies for the final touch.
Chocolate Cupcakes
Makes 24 (can cut in half easily)
3/4 cup shortening
1 1/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 cup cocoa (this recipe called for Hershey's)
1 tsp baking soda
1/2 tsp salt
1 cup milk (I used coffee)
Preheat oven to 375 degrees F. Line muffin cups with paper baking cups. In large mixer bowl, beat shortening and granulated sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Fill prepared muffin cups about 1/2 full with batter. Bake 20-25 minutes or until cupcakes spring back when touched lightly in center. Place pan on wire racks to cool completely.
Butter Frosting
Enough for 24 cupcakes
This frosting is everyone's favorite, it is a classic recipe that is easy to make. It is extremely versatile.
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 tsp vanilla
In a large mixing bowl beat butter until fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 1/4 cup milk and vanilla. Gradually add remaining powdered sugar, beating until combined. If necessary, beat in a little more milk to make frosting desired consistency.
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