Chocolate “Hydrangea” Cupcakes
I wanted to make something pretty yesterday so I decided to make Chocolate “Hydrangea” Cupcakes as after school snack for my daughter and of course, my sweet tooth. Who am I kidding, really? ☺️😉 I could’ve made 18 cupcakes with this batter but I kinda filled up my pretty cupcake liners so I ended up with a dozen. The pink buttercream frosting resembles pink hydrangeas. Like I said, I wanted to make something pretty.
Chocolate "Hydrangea" Cupcakes
Equipment
- cupcake liners
- 12 muffin/cupcake pan
- frosting floral tip
Ingredients
- 1 1/2 cup flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup oil
- 2 tbsp water
FROSTING
- 1 stick butter
- 1/2 brick cream cheese
- 2 1/2 cups confectionery/powdered sugar
- a pinch of salt
- pink food coloring
Instructions
- Line the muffin pans with cupcake liners. Preheat oven to 350°
- In a mixer bowl, combine flour, sugar, baking powder, baking soda, and unsweetened together. Add the eggs, oil, vanilla extract, and water. Beat everything together in a mixer using the paddle attachment. Scoop batter into the cupcake liners evenly. Bake in the preheated oven for 20minutes.
- Cool down the cupcakes completely before frosting.
- In a mixing bowl, whisk together butter, cream cheese, confectionery sugar, and pinch of salt. Drizzle in the food coloring while it's beating. Add to desired color tone if necessary. Transfer in a piping bag with floral tip. ( 📸 This is extra frosting,)
- Pipe the floral tip in small sequences resembling hydrangea flowers.
PRETTY IN PINK!!