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Super moist Chocolate cupcakes made using simple ingredients. This easy chocolate cupcake recipe is spongy, rich and beautiful piped with blue vanilla buttercream in pattern. A perfect celebration cupcakes to make ahead!

Happy Father’s Day to my wonderful husband and father of our 2 lovely sons. We celebrate Father’s Day on the first weekend of September every year here in Australia. This is the first Father’s Day for my younger son who are soon turning one. Unlike previous years that we eat out at a public dining restaurant without doubt, this time we decided do a simple celebration at home during COVID’s pandemic period.

These super moist and elegant event style cupcakes are perfect for celebration like today. In fact, these cupcakes are ultra-photogenic and pretty, they are great for any occasion. Super easy dessert recipe using simple and delicious ingredients, a big WOW factor with the end result! This show-stopper will surely be your new favourite dessert.

This recipe is adapted from Sally’s Baking Addiction.

LET’S LOOK AT WHAT WE NEED TO MAKE BLUE CHOCOLATE CUPCAKES!

For cupcakes

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking Soda
• Salt
• Eggs
• Dark brown sugar
• Vegetable oil
• Vanilla extract
• Milk

For frosting

• Unsalted butter
• Icing Sugar
• Milk
• Vanilla Extract
• Blue food colouring

HOW TO MAKE BLUE CHOCOLATE CUPCAKES

Whisk flour, cocoa powder, baking soda, baking powder and salt in a bowl.

In a separate bowl, whisk eggs, dark brown sugar, oil, vanilla extract together until combined.

Pour half of the dry ingredients into the wet mixture, then half of the milk. Whisk for a few seconds. Repeat with the remaining ingredients and stir until mixture is just combined.

Pour batter into muffin cups, half full. Bake in the preheated oven at 180°C for 20 minutes. Let’s cool completely on a cooling rack.

To make blue buttercream for the frosting:

Beat butter on medium speed until creamy and lighten in colour.

Add icing sugar, milk, vanilla extract and beat on high speed for 2 minutes until well incorporate.

Add 2 drops of blue colouring to the buttercream to achieve paled turquoise colour, stir to combine. Transfer half of the buttercream to a piping bag with the tip of your choice. I’m using open star piping tip.

Add a few more drops of blue colouring and mix until you get the desired colour. I added 3-4 drops for Turquoise colour. If you like a darker blue, add a few more drops of the colouring but be mindful the mixture might be thinner. Add 1 tsp of sugar each time until you get the right thickness if needed. Before transfer the remaining buttercream to a second piping bag with a tip of your choice (this time I’m using a Russian piping tip), paint a strip along the bag to get two tone for the pattern. This step is optional.

Pipe each cupcakes with the pattern you like and top with sprinkle of your choice.

HOW TO STORE LEFTOVER CUPCAKES

Leftover cupcakes can be store in an airtight container at room temperature for 2 days. If you wish to keep them longer, store them in the refrigerator with an airtight container and they should last a good 4-5 days.

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!

MADE THIS RECIPE AND LOVE IT?

MADE THIS RECIPE AND LOVE IT?

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RECIPE

Super moist Chocolate cupcakes made using simple ingredients. This easy chocolate cupcake recipe is spongy, rich and beautiful piped with blue vanilla buttercream in pattern. A perfect celebration cupcakes to make ahead!

	BLUE CHOCOLATE CUPCAKES
Prep time: 25 minutes TOTAL TIME: 3 HOURS 25 MINUTES	cooking time: 20 minutes	serve: 12
INGREDIENTS: – 3/4 cup all purpose flour – 1/2 cup cocoa powder – 3/4 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt – 2 large eggs – 1 cup dark brown sugar – 1/3 cup vegetable oil – 2 tsp vanilla extract – 1/2 cup milk	Blue Vanilla Buttercream – 1 cup unsalted butter, room temperature – 4 1/2 cup icing sugar – 1/4 cup milk – 2 tsp vanilla extract – blue food colouring	Sprinkle of your choice for topping

INSTRUCTIONS

– Preheat oven to 180°C, place cupcakes liners on the muffin pan. Make 12 cupcakes. – Whisk flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl until combined. In a separate bowl, whisk eggs, sugar, oil and vanilla extract until well combined. – Pour half of the dry ingredients in the mixture then half of the milk, gently whisk for a few second. Add the remaining half ingredients and whisk until just combined. Do not over whisk. – Spoon mixture into cupcake liners about half full and transfer to preheated oven to bake for 20 minutes or until toothpick inserted and comes out clean. Allow to cool completely on a cooling rack before frosting. To make blue vanilla buttercream frosting – Place softened butter in a bowl, use a hand mixer beat on low medium speed until butter is creamy and lighten in colour. About 2-3 minutes. – Add sugar, milk and vanilla extract, beat on low speed for 30 seconds then increase to medium speed and beat for another 2 minutes. If mixture is too thick add 1 tbsp of milk at a time, or if it is too thin add 1 tbsp of sugar each time until you get the right texture. – Frost cooled cupcakes according to the design that you like. I used an open star piping tip and flower shaped Russian piping tip. Serve and enjoy!

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