Valentine’s Day Chocolate Cupcakes
This recipe is a guest article brought to you by Amanda Johns.
Valentine’s Day is a time of the year, a single day when we celebrate love in all shapes and sizes and even though many people seem to forget that you should remember there is more than just romantic love in the world.
Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres
What is written in the Bible greatly works in real life as well and believe us nothing works better at creating a big smile on the face of the one you love than wonderful sweets. Maybe they like vanilla, coconut or something else but people most commonly love chocolate. And let’s face it cupcakes are pure magic – for that very reason we will give you a lovely recipe to make your love smile as you enjoy the night together. Before we begin however you will need the following ingredients:
Valentine’s Day Chocolate Cupcakes
For the cupcakes:
- 1 ½ cups of flour
- 1 cup sugar
- 1 cup brewed coffee
- ¼ cup cocoa powder
- 6 tablespoons olive oil
- 2 tablespoons vanilla extract
- 1 tablespoon baking soda
- 1 tablespoon white vinegar
- ½ teaspoon salt
For the frosting:
- 1 ½ cup powdered sugar
- 1 ⅓ cup
- 4 tablespoons butter
- 3 tablespoons milk
- 1 tablespoon vanilla extract
Next you need to preheat the oven to a 350°F (about 180°C) with a rack in the middle. Make sure you prepare your muffin tin and the cupcake liners. Get a large bowl and whisk the flour, sugar, cocoa powder, salt and baking soda until its nice and smooth and there are no clumps. If you’ve worked with cocoa than you know how it tends to clump up so make sure you do this vigorously. Get a separate bowl and mix the coffee with the vinegar, olive oil and vanilla extract. Next you need to pour this mixture into the dry ingredients from before while gently stirring. You want them to come together in a way that leaves the mixture thin. When you do this it means you’re ready to pour the batter in the cupcake liners. Fill them at about 2/3 of the way so they will have space to expand and let them bake for about 20 minutes until you can insert a skewer and it comes out clean. Remove them from the oven and let them cool off for about 5 minutes as they are in the pan and then you can remove them.
The frosting can be made during or after they are made, however its usually better if you do it while they are baking as it takes less time to make. Melt the butter in a saucepan and remove it from the heat, then sprinkle in as much as a third of the powdered sugar. Stir it in and add about half of the milk and keep alternating between milk, sugar and vanilla a bit at a time until they are gone into the mix. You will want a nice, smooth consistency so if your mix is too runny you can add some more powdered sugar or milk if its too thick. If you don’t have a piping bag you can always make one by simply using a ziploc bag or any other sturdy small plastic bag. Scoop the frosting in one of the corners of the bag and cut off a small tip of it so it can squeeze through, then you can squeeze it out in whatever design strikes your fancy – most likely hearts or the initials of your loved one?
We hope you enjoy you’ll be proud of your skill at making cupcakes! Have a wonderful and heartwarming Valentine’s Day!
Bio: Amanda Johns is dedicated blogger and housewife. She is constantly searching for new sources of inspiration and motivation and she finds it in cooking and flower arrangement. Therefore her current article is focused on art of creating new recipes and combining them with the beauty of flowers .