Chocolate Cupcakes with Buttercream Frosting

Made this yummy chocolate cupcakes before heading back to hometown. Since it is my birthday (today), it would be great to share some chocolate indulgence with the family. I'm not a big fan of cakes from the bakeries, don't know why. Could be the size I guess. They are normally huge. Cakes are meant for dessert, or to cure the sweet tooth once in a while. Taken too much will definitely spoil the whole enjoyment. I prefer mini cupcakes from my kitchen teehee ;)

This is a very easy to make cupcakes. I've never bake any chocolate cake before since my last fail attempt in baking a choclate chips cake. Recipe originated from Baking Bites but I've substituted milk with evaporated milk. At first I thought of topping the cupcakes with cream cheese frosting. Somehow it turned out to be buttercream, but it tastes as good hehe.

Check out the recipe below.

Chocolate Cupcake:

• 1 ½ cups all purpose flour
• ¾ cup cocoa powder
• ¼ tsp baking soda
• 2 tsp baking powder
• ¼ tsp salt
• ¼ cup butter, very soft
• 1 cup sugar
• ½ cup brown sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 cup evaporated milk

Buttercream Frosting:

• 6 oz cream cheese
• 6 tbsp butter
• 1 tsp vanilla essence
• 1 tbsp evaporated milk
• 1-2 cups icing sugar (depends on consistency)

Method:

1. Sift flour, cocoa powder, baking powder, baking soda and salt in a bowl.
2. Cream sugar, brown sugar and butter. It will be very dry since not much butter is used.
3. Add in egg one at a time and continue beating. Add in vanilla essence.
4. Add half of the flour mixture into wet mixture and mix well.
5. Pour in evaporated milk and stir well.
6. Add the other half of flour mixture. Mix till well combined.
7. Prehead oven at 175 degree celcius.
8. Fill up cups with ¾ full and bake for 15-18 minutes. Best is to check with a toothpick. It should comes out clean without any batter sticking on it.
9. Let it cool before putting frosting.
10. Beat cream cheese and butter. Add in vanilla essence and evaporated milk.
11. Add in sifted icing sugar a little a time. Add more for a thicker consistency but careful on the sweetness.
12. Fill up piping bags and decorate cupcakes with the frosting.