Okay, to begin, this cupcake tastes like a traditional Ding Dong, but way better! Regardless of how you feel about a Ding Dong (which y’all know you love Ding Dongs), it’s an awesome cupcake for any occasion, I promise!
It called for the chocolate cake to be topped with a rich, chocolate icing. Now as much as I adore chocolate, I felt like a double decker chocolate situation would be much too rich.
So… I combined two recipes. They complimented each other beautifully. The cupcake recipe is perfect… dark, rich, and incredibly moist. Rather than the chocolate frosting, I chose to go with a butter, cream cheese icing. Although the icing was a creamy white, I added pearl sugar balls to make them especially pretty.
I made these cupcakes for my Mom’s birthday during a devastating fire that evacuated my entire family (Thomas Fire) but were able to return to their homes, thankfully. Her birthday, during this time, was both lost and considered frivolous. But as a staple of the community who turned 76, she should be celebrated regardless of the circumstances. This was a big celebration for my family.
In the making of these cupcakes, I made a tremendous and fabulous MESS (powdered sugar will dominate your kitchen no matter how much you try to control your space).
Yet, I danced around the kitchen to the Marin Morris Pandora station and I have to say I loved every moment of it… letting my mixer explode with powdered sugar (it literally flew everywhere) and laughing the entire time! It all lead to a magical evening with my family to celebrate the most beautiful woman I know… my Mom.
Chocolate Cupcakes (recipe care of lifeloveandsugar.com)
INGREDIENTS: 1 cup (130g) all purpose flour, 1 cup sugar, 6 tbsp Hershey’s Special Dark Cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1 large egg, 1/2 buttermilk, 1/2 cup, vegetable oil, 3/4 tsp vanilla, 1/2 cup hot water
DIRECTIONS: Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners. Add the dry ingredients to a large bowl and whisk together. Set aside. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl. Add the wet ingredients to the dry ingredients and mix until well combined. Add the water to the batter and mix until well combined. Batter will be thin. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
Cream Cheese Icing (recipe care of twosisterscrafting.com)
INGREDIENTS: 1 pound (4 cups) of powdered sugar, ½ cup butter, 8 oz. cream cheese, 3 teaspoons of Vanilla