But the theme days are nothing compared to what we must do for holidays. For Valentine’s Day we had to make handmade valentines for the whole class, make sure the kids wore something pink or red to school, and make some food for their class party. I decided to make cupcakes as I could easily double the recipe and greedily put aside some for myself. Actually I found myself making cupcakes for almost every holiday and class party. Cupcakes are great as they are the perfect size for little hands and versatile so you can decorate them to fit any occasion. Valentine’s Day? Just plop some heart stickers on top. Easter? Just add a chocolate bunny and some jelly bean ”eggs.”  St. Patrick’s Day? Make some green icing! I generally choose the easiest decoration since I am more of a spontaneous (ahem last minute) person, but now with Pinterest and other cooking and baking sites the possibilities are endless! 

Unfortunately  because there is such a plethora of information online and beyond, one can go crazy trying to find the perfect cupcake and buttercream recipe. For me, I prefer a moist cake and a rich but not too sweet buttercream. I always bake with my kids so I needed something easy to make and honestly something that doesn’t take too long to prepare as I prefer to spend my time eating rather than cooking :). 

After extensive googling I found a recipe that met all my needs. It is very easy to make, and uses ingredients that I always have at home, so if I get a last minute cupcake request as I often do, there is no need to go to the store.  One really interesting thing about this recipe is that it uses no eggs or butter and still turns out amazing moist cupcakes! Apparently the recipe is decades old and was from the Great Depression when eggs and butter were too expensive to buy. But today it makes a great option for vegans. I’m sure they must be tortured souls with no butter or eggs in their pastries…I know I would be. 

I have also included a buttercream recipe to frost the cupcakes. I love it because it uses almond extract which keeps the frosting from becoming too sickly sweet. If you don’t like almond extract, use vanilla instead. If you don’t want frosting, the cupcakes taste great on their own or sprinkled with a little powdered sugar too. 

So next time you have a party or somewhere you need to bring cupcakes, instead of going into panic mode or buying ones from the store, make these. It will be a fun activity to share with your kids and even more fun to eat together.  

Chocolate Cupcakes and 

Chocolate Buttercream Frosting

Cupcakes recipe by : Simply Recipes

 CUPCAKE INGREDIENTS:

1 1/2 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)

 *NOTE: If you don’t want to use regular coffee, either use decaf or leave it out completely and use plain water instead. But coffee really makes it taste better!

1 Tablespoon white vinegar

2 teaspoons vanilla extract

6 Tablespoon (1/4 cup plus 2 Tablespoon) olive oil

METHOD:

1. Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

2 .In a large bowl, vigorously whisk or sift together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

3. In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.

6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.

Makes 12-14 standard sized cupcakes.

NOTE: If you want to make this a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes.

Chocolate Buttercream Frosting 

Frosting recipe by: Savory Sweet Life

FROSTING INGREDIENTS:

1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!)

3½ cups confectioners (powdered) sugar

½ cup cocoa powder

½ teaspoon table salt

2 teaspoons vanilla extract or 1 teaspoon almond extract

4 tablespoons milk or heavy cream

METHOD:

1.Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.

2. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter.

3.Increase mixer speed to medium and add vanilla or almond extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Makes 3 cups.