Bonus Recipe: Chocolate Cupcakes with Vanilla Buttercream Frosting

Every year my boss brings in something on the Friday before (or on) Valentine’s Day. She buys something on her way in to work, but I thought my cupcake carrier was getting lonely so I thought I’d bake something instead!

I looked for a different chocolate cupcake recipe, but the only acceptable alternate I found was Alton Brown’s, which called for a cup of sour cream. I had no inclination to go to the store to get some, and I likewise had no acceptable substitute.

So I went with my old recipe from the Betty Crocker Cookbook, and the buttercream frosting recipe that came with my stand mixer. (The frosting took a quarter cup of cream!)

I was ridiculously proud of the way these cupcakes looked, for no good reason

I can’t get good pictures with the lighting in my kitchen, but I first frosted half of them with white frosting and sprinkled them with red sugar crystals. I added red food coloring to the remaining frosting to make it pink. Strangely enough, the pink ones went faster than the white ones, even when people knew the pink was plain vanilla frosting. I took two dozen to work, and only left work with one, which Alex ate before we got home!

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