Chocolate cupcakes with chocolate buttercream frosting

Legos go flying across the room, repeatedly clashing on the hard wood floor. Just two hours, just two hours…Laura is screaming because Quentin won’t play dress up properly. It’s alright, she’s three years old. Quentin won’t clean up the Playmobil toys after the 3rd time I’ve asked.  I could really use a glass of wine. Screams and shouts at the dinner table…a Pitbull remix. I swear when I have kids…..

Then Laura bursts out with “Moi je veux de l’eau pi quique !!” and I smirk to myself, trying to correct her mistake. “C’est de l’eau qui pique ma belle,” but without success because she doesn’t hear the difference. And all the frustration melts away because she’s just that cute.

Then I come home to a quiet, peaceful, tranquil apartment and my kitchen, a happy place, where 23 chocolate cupcakes await to be adorned with bittersweet chocolate buttercream frosting. I lick the chocolate-y goodness off of the beaters, and my fingers. How does frosting get all over the place every time I decorate cakes….

The cupcakes are carefully packed and covered, ready for transport. And I’m off to celebrate a good friend’s 27th birthday with surprise treats. Candles included of course… vraiment à l’américaine.

Happy Friday!

Chocolate Cupcakes

Ingredients :

1 cup granulated sugar

3/4 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted

3/4 teaspoon baking powder

3/4 teaspoon baking soda
1/2 teaspoon salt

1 large egg, room temperature

1/2 cup sour cream or plain yogurt, room temperature

1/4 cup canola oil

1 tablespoon vanilla extract

1/2 cup boiling water

1. Preheat the oven to 350F. Grease muffin tin or line with muffin liners.
2. In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. Add the egg, sour cream, oil and vanilla. Mix until just combined.
4. Pour in the boiling water, and slowly mix with a wooden spoon until the batter is smooth and liquid.
5. Divide batter evenly amongst the prepared muffin cups, about halfway full. Bake for 15 to 18 minutes., or until a toothpick inserted comes out clean. Take care to not over cook the cupcakes.
6. Transfer muffin tin to a wire rack and let cupcakes cool completely.

Chocolate Buttercream Frosting

Ingredients :

2 sticks unsalted butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk

1/2 cup unsweetened cocoa powder

1. Beat the butter for a few minutes with a mixer on medium speed until fluffy.
2. Add the milk, vanilla, and mix well. Then add the powdered sugar and cocoa powder in increments.
3. Beat the mixture for about 3 minutes until it is light and fluffy.
4. Frost the cupcakes and enjoy.