I was so kindly asked to bake cupcakes for my friends son’s upcoming birthday. So in an effort to have the best possible cupcakes for this cupcake snob of a 1-year-old on his birthday, I have been test baking.
Like I really need an excuse for test baking, but it helps.
Oh and he isn’t a snob…I mean he is 1 years old, remember.
Mini cupcakes are more time-consuming than the regular size but serving mini’s at a party work so much better.
They are easy to eat. There are little to no crumbs.
You don’t need a napkin.
You have one mouth’s full instead of several to break up your very important conversation.
And, you can hold your beverage and eat one of these at the same time.
Chocolate Cupcakes with White Chocolate Buttercream
inspired from Barefoot Contessa at home
Yield = 72 mini cupcakes
This recipe was cooked and modified for high altitude. The oven temperature was increased by 10 degrees and flour increased by 1/4 cup.
For the cupcakes-
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 2/3 granulated sugar
- 2/3 light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract, no alcohol
- 1 cup buttermilk, room temperature
- 2 tablespoons canola oil
- 2 tablespoons brewed strong coffee
- 2 cups all-purpose flour
- 1 cup cocoa powder, good quality
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon Kosher salt
- 1/4 cup Crystal Sugar, for garnish
For the buttercream-
- 1 cup white chocolate chips, melted and cooled
- 1 stick butter, room temperature
- 1 8 oz block cream cheese
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
Preheat oven to 350 degrees. Line cupcakes pans with paper liners and spray with cooking spray.
1. In bowl of electric mixer, cream butter and two sugars on high-speed for 5 minutes. Lower the speed to medium and add 1 egg at a time. Then add vanilla extract and combine.
2. In a separate bowl, whisk together buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds. Begin with the buttermilk mixture and end with the flour mixture. Mix only until combine. Fold batter – making sure that the batter at the bottom of the bowl is incorporated.
3. Divide the batter among the cupcake pans. Bake for 8-10 minutes. Center of cupcakes should spring back when touched with finger. Cool on rack.
4. To prepare buttercream, cream together the butter and cream cheese, until blended. Add melted yet cooled white chocolate while mixer is on low-speed. Add vanilla extract. Add one cup of powdered sugar at a time. Taste test after 3 cups – to desired sweetness.
5. Once cupcakes are cooled, frost each one with a knife or pipe on a fancy design. Dig in!