Cocoa Cupcakes with White Chocolate Frosting

When I got married, my wedding was very traditional. You see, I got married over 13 years ago and Pinterest didn’t exist then. If I were to get married now, I would have one heck of a unique wedding and I would owe it all to Pinterest! One thing I would do that you didn’t see too much of (if at all) 13 years ago, was have a cupcake cake instead of the traditional wedding cake. I like that you can have a wide variety of flavors. And who doesn’t like their own individual cupcake? I went to a wedding once where they had a cupcake cake and next to the cupcakes were little boxes that you could take your cupcake home with you. I would have totally done that too!

Cocoa Cupcakes with White Chocolate Frosting

Cupcake Ingredients:

• 1 3/4 C Flour
• 2 C Sugar
• 1 C Cocoa
• 1 1/2 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1 tsp Salt
• 2 Eggs
• 1 C Whole Milk
• 1/2 C Oil
• 2 tsp Vanilla
• 1 C Boiling Water

Cupcake Directions:

1. Preheat oven to 350 degrees. Line your cupcake tin with paper liners.
2. Mix the flour, sugar, cocoa, baking soda, baking powder and salt in a bowl.
3. In a separate bowl, mix the eggs, whole milk, oil and vanilla. Add that bowl to the bowl with the dry ingredients. Beat for 3 minutes on medium.
4. Slowly add the boiling water, starting with a small amount and then pour the remaining water into the bowl. The batter may be a little runny.
5. Scoop batter into the cupcake paper liners until 3/4 full.
6. Bake for 20-25 minutes.
7. Remove from the oven and allow to cool for 10 minutes.
8. Remove from cupcake pan. Place on a wire rack to cool completely.

Frosting Ingredients:

• 1 C Unsalted Butter, room temp.
• 2 C Powdered Sugar
• 6 oz Ghirardelli White Chocolate Wafers, melted and cooled
• 3-5 TBSP Heavy Whipping Cream

Frosting Directions:

1. Beat butter and powdered sugar in a medium size bowl at low speed until fluffy.
2. Add the white chocolate wafers and whipping cream (start with 3 TBSP).
3. Beat on high speed for 3-4 minutes, scraping the bowl often.
4. Test by taking a spoonful of frosting, turning the spoon upside down to see if the frosting will hold onto the spoon. If it does not, add more powdered sugar.
5. Once the frosting can stay on the spoon when turned upside down, spoon it into a pastry bag with a #13 tip. Start at the outside of the cupcake with the frosting and work inwards to the center of the cupcake.

Mmm! Don’t they look delicious?!?

What’s your favorite kind of cupcake?