A Word From The Cook
“12th Man Chocolate Cupcakes are a terrific treat for your football fans!”
40 Minutes (includes decorating time)
1 Hour 30 Minutes (Includes cooling time)
- For Chocolate Cupcakes
- 3 Cups all purpose flour
- 1 1/4 Cups cocoa powder
- 2 1/2 Teaspoons baking powder
- 1 1/2 Teaspoons baking soda
- 1 Teaspoon salt
- 3 Eggs
- 1 1/2 Cups milk
- 3/4 Cup canola oil
- 1 Tablespoon vanilla extract
- 2 3/4 Cups sugar
- 1 Cup boiling water
- For Vanilla Frosting
- 5 Sticks unsalted butter at room temperature
- 5 Cups confectioners' sugar, sifted
- 2 Teaspoons vanilla
- 1/4 Teaspoon salt
- Blue and Green Sprinkles
- To pipe frosting use a pastry bag and medium sized tip(s) of your choice.
- For piping you'll need a plastic piping or pastry bag and frosting tips. My favorites are the classic round and star tips.
- Step 1 – Prepare Cupcakes
- Preheat oven to 350 degrees. Line 3 12-cup muffin pans with cupcake liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine the eggs, milk, oil, and vanilla in the bowl of a stand up mixer fitted with the paddle attachment and blend at low speed. Add the sugar and dry ingredients. Blend at low speed, then increase the speed to medium and mix until the batter is completely smooth, about 2 minutes.
- Remove the bowl from the stand and add the boiling water, stirring with a wooden spoon until batter is smooth again. Batter will be thin. Let batter rest for 15 minutes before filling muffin cups 3/4s full.
- Bake 15-20 minutes until tops are firm and a toothpick inserted in the center of a cupcake comes out clean.
- Allow cupcakes to cool first in pans for about 5 minutes, and then for another 15 minutes on a rack before frosting.
- Step 2 – Prepare Frosting
- Cream the butter in a stand up mixer fitted with a paddle attachment. Start at low speed and increase speed gradually, using a rubber spatula to scrape the bowl , until the butter is light in color and perfectly smooth. Start with room temperature butter.
- Add the sugar one cup at a time and mix at lowest speed until it's fully incorporated before adding the next cup. When all sugar is added, scrape paddles, bottom and sides of bowl. Add vanilla and salt, and beat them at low speed to incorporate.
- Increase speed of mixer to high and whip buttercream for another 5 minutes, until it's perfectly smooth, creamy and lightly stiffened. It will increase in volume and stiffen slightly as well.
- Use immediately to frost cupcakes, or store in an airtight container in the refrigerator for about a week. Be sure to let the buttercream come to room temperature, and beat again until creamy before using.
- Step 3 – Decorate with Piped Frosting and Sprinkles
- Secure desired tip on pastry bag and fill the pastry bag about half full, pushing frosting toward the tip of the bag with a wooden spoon or plastic spatula. (avoid creating air pockets between scoops of frosting in the bag).
- Hold pastry bag in one hand to anchor the bag and push frosting toward tip. Use the other hand to guide tip as you frost.
- Practice on a flat surface covered with waxed paper before you start.
- If you don't have a piping bag, use a small offset spatula or butter knife to frost by hand. See photos above for tip placement and how to hold pastry bag.
- Hint: you can use a zip lock style bag with a corner snipped off as a substitute for a pastry bag.
- Sprinkle cupcakes with your favorite candies, colored sugars, or chocolate shavings. Use your creativity!