Cupcakes tend to be the “crowning glory” of whatever spread I put on for special occasions. As such, I searched high and low and all over Pinterest for the perfect chocolate cupcake recipe (and some divine frostings to compliment it) in time for my blessingway. I guess I got lucky! My guests were posting photos of these cupcakes (and my gluten-free, refined sugar-free, lactose free vanilla ones) within hours of the occasion. It’s safe to say they were a hit 
. These cupcakes are perfectly moist (I loathe dry, crumbly cupcakes!), chocolatey and not too dense. I am sure they’d work well with any one of a thousand frosting flavours, however I was quite taken by the idea of a coconut frosting and a Nutella buttercream frosting. So here, in one post, are all three lovely recipes. If interested in DIY fondant decorations, see my post on fondant flowers and butterflies.
PERFECT CHOCOLATE CUPCAKES
Makes: approx. 36 standard size cupcakes
INGREDIENTS:
1.2 dl unsweetened cocoa sifted
2.35 dl hot water
2.35 dl buttermilk/filmjölk
4.75 dl sugar
2 eggs
1.2 dl vegetable oil
1 1/2 tsp vanilla
6 dl flour
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1.2 dl heavy cream
DIRECTIONS:
- Add the sifted cocoa powder to a medium sized bowl and pour in the hot water. Whisk until completely dissolved.
- Add the buttermilk to cool down the cocoa mixture, then add the sugar and whisk until combined.
- Add the eggs, oil and vanilla and mix well.
- In a small bowl, mix flour, baking powder, baking soda and salt. Whisk flour mixture with wet ingredients until no lumps are visible.
- Stir in heavy cream until evenly mixed in.
- Fill cupcake cases two thirds of the way and bake at 175 degrees C for approx. 15 minutes or until done. Let cool and chill in fridge for at least 30 minutes.
*These cupcakes store well in the fridge and can be frozen and defrosted too!
VEGAN COCONUT FROSTING
I love the contrast of creamy white frosting and rich, chocolatey cake! Love at first bite!
INGREDIENTS:
120 g nonhydrogenated shortening
120 g nonhydrogenated margarine
350 g powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/2- 1 dl dessicated coconut (plus more for sprinkling over after piping, if you like)
DIRECTIONS:
- Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
- Add the vanilla and beat for another 5 minutes until fluffy.
*Recipe closely adapted from this fabulous one originally from Vegan Cupcakes Take Over the World , by Isa Chandra Moskowitz and Terry Hope Romero.
*This frosting keeps well in the fridge and can be frozen too!
NUTELLA BUTTERCREAM FROSTING
Love Nutella? Love frosting? You’ll love this 
Creamy, delicious, easy to pipe and, as one of my blessingway guests said “it melts in your mouth!”
Nutella Buttercream Frosting- pictured here piped atop an orange & almond cupcake (these were made after the blessingway)
INGREDIENTS:
3.5 dl butter, at room temperature
8 dl powdered sugar
2 tsp vanilla
1 jar Nutella* (400g)
A tiny pinch of salt
DIRECTIONS:
- Cream the butter in the bowl of stand mixer (I used my KitchenAid) fitted with a whisk attachment for about 5 minutes. Add the powdered sugar and mix, gradually increasing the speed, until the sugar is fully incorporated. Add the vanilla and whisk until the mixture is light and fluffy.
- When the buttercream is fluffy, add the Nutella. Whisk for another 5 minutes until the Nutella is fully incorporated and the buttercream is light and fluffy again.
*I use a generic supermarket brand “Nutella” that is organic.
*Recipe based on this one, originally by Krissys Creations and found at tastykitchen.com.
*This frosting keeps well in the fridge and can be frozen too!
