Coraline Chocolate Cupcakes
Coraline Chocolate Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cacao powder
- 1 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1/2 cup hot coffee
For the Vanilla Bean Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon ube extract, optional
For Garnish
- 4 maraschino cherries
Instructions
- 1
Preheat your oven to 338°F (170°C). Line a 12-cup muffin tin with cupcake liners.
⏱️ 10 min•🌡️ 338
- 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cacao powder, coconut sugar, salt, baking powder, and baking soda. Sift the mixture into a larger mixing bowl to ensure there are no lumps.
⏱️ 5 min
- 3
To the sifted dry ingredients, add the vegetable oil, milk, and large eggs. Using a hand mixer, whisk the batter until smooth and well combined.
⏱️ 3 min
- 4
Carefully pour the hot coffee into the batter. Continue to whisk with the hand mixer until the coffee is fully incorporated and the batter is smooth. Be careful not to overmix.
⏱️ 2 min
- 5
Evenly spoon the chocolate cupcake batter into the prepared cupcake liners, filling each about two-thirds full.
⏱️ 5 min
- 6
Bake in the preheated oven for 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 22 min•🌡️ 338
- 7
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This will take approximately 25 minutes.
⏱️ 30 min
- 8
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, combine the softened unsalted butter, powdered sugar, and vanilla bean paste. Transfer this mixture to a stand mixer fitted with a whisk attachment.
⏱️ 5 min
- 9
Whisk the frosting on medium-high speed until it becomes smooth, light, and fluffy. As it whisks, the color will lighten. If using, add the ube extract and continue whisking until fully incorporated and the frosting achieves a perfect white color.
⏱️ 5 min
- 10
Once the cupcakes are completely cool, transfer the frosting to a large ziplock bag and snip off one corner to create a makeshift piping bag. Immediately pipe the frosting onto each chocolate cupcake in a swirl pattern.
⏱️ 5 min
- 11
Top each frosted cupcake with a maraschino cherry. Arrange the finished cupcakes on a serving tray and serve immediately for the best experience.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coraline Chocolate Cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cacao powder
- 1 cup coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1/2 cup hot coffee
For the Vanilla Bean Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon ube extract, optional
For Garnish
- 4 maraschino cherries
Instructions
- 1
Preheat your oven to 338°F (170°C). Line a 12-cup muffin tin with cupcake liners.
⏱️ 10 min•🌡️ 338 - 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cacao powder, coconut sugar, salt, baking powder, and baking soda. Sift the mixture into a larger mixing bowl to ensure there are no lumps.
⏱️ 5 min - 3
To the sifted dry ingredients, add the vegetable oil, milk, and large eggs. Using a hand mixer, whisk the batter until smooth and well combined.
⏱️ 3 min - 4
Carefully pour the hot coffee into the batter. Continue to whisk with the hand mixer until the coffee is fully incorporated and the batter is smooth. Be careful not to overmix.
⏱️ 2 min - 5
Evenly spoon the chocolate cupcake batter into the prepared cupcake liners, filling each about two-thirds full.
⏱️ 5 min - 6
Bake in the preheated oven for 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 22 min•🌡️ 338 - 7
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This will take approximately 25 minutes.
⏱️ 30 min - 8
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, combine the softened unsalted butter, powdered sugar, and vanilla bean paste. Transfer this mixture to a stand mixer fitted with a whisk attachment.
⏱️ 5 min - 9
Whisk the frosting on medium-high speed until it becomes smooth, light, and fluffy. As it whisks, the color will lighten. If using, add the ube extract and continue whisking until fully incorporated and the frosting achieves a perfect white color.
⏱️ 5 min - 10
Once the cupcakes are completely cool, transfer the frosting to a large ziplock bag and snip off one corner to create a makeshift piping bag. Immediately pipe the frosting onto each chocolate cupcake in a swirl pattern.
⏱️ 5 min - 11
Top each frosted cupcake with a maraschino cherry. Arrange the finished cupcakes on a serving tray and serve immediately for the best experience.
⏱️ 2 min