Birthday Cupcakes

18 Nov

It is my Father-in-law’s (FIL) 70th birthday today.  We already had a big party for him last Saturday.  It wouldn’t do however to just let today pass by without any kind of recognition.  So, I made him some cupcakes to celebrate.

These are Devil’s Food Chocolate Cupcakes with Cream Cheese Frosting.  Oh and a strawberry too.  (Excuse the weird pink blanket in the background.  I was looking for somewhere with light coming through a window.)  I got the recipe for the cupcakes at Cupcake Bakeshop.   Chockylit isn’t updating anymore but, the stuff that is still in her archives is incredible!  It really inspired me to want to make cupcakes and I finally had an excuse.

Just a few notes.  I followed her recipe almost exactly except I added about 3oz of melted good quality dark chocolate.  (70% cacao.)  I also used salted butter.  Chockylit mentioned in the comments that she usually adds a pinch of salt to everything and this was my way of compensating.  I also substituted about 1/3 cup raw sugar for regular just because I ran out of the white stuff.  The cake was amazingly soft and moist.  Not too rich, not too sweet, and just right on the chocolate scale for me.  If you’re looking for a super rich chocolate flavored cake this isn’t it.

They baked up pretty well.  See how nice and pretty domed shaped they are?  Well this batch totally caved in on me while they were cooling.  It was pretty warm today and they were in a breezy place.  The other batch that was allowed to cool a little less drastically away from any breezes managed to keep most of their shape.  Chockylit’s instructions to let cool slightly in the pan 1st shouldn’t be ignored.  This will help make sure your cupcakes don’t fall.   I will post the frosting recipe below.  You can learn how to pipe frosting here.

Click More for Cream Cheese Frosting Recipe

Cream Cheese Frosting – enough to frost 24 cupcakes

  • 1 8oz pkg of cream cheese
  • 1/2 cup of butter (1 stick)
  • 3 cups of confectioner’s sugar
  • 2 tsp of vanilla

Make sure that your cream cheese and butter are at room temp.  Beat together until well mixed.  Add vanilla and confectioner’s sugar and beat until creamy.  If you don’t like your frosting too sweet.  Start with 1 1/2 cups of confectioner’s sugar, beat and add more to suit your tastes.


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