Snowy Chocolate Cupcakes- Nat'l Cupcake Day!
2 tablespoons Unsweetened Cocoa Powder (I used Ghiradelli Brand)
1/4 teaspoon Baking Soda
1/8 teaspoon Baking powder
1/8 teaspoon Salt
1 Large Egg (at room temperature)
1/4 granul Sugar
1/6 cup Brown Sugar
1/4 cup Homemade Buttermilk (or store-bought)
1/4 teaspoon Vanilla Extract
PAM Baking Flavor
1/2 sweetened coconut flakes
2 cups Dark Chocolate Frosting (recipe Below)
1/2 cup Unsweetened Cocoa Powder (I used Ghiradelli Brand)
4 tablespoons Milk (I used skim plus)
1/2 teaspoon Vanilla Extract
PREHEAT oven to 350 degrees. Spray a 12 cup cupcake sheet with PAM and place liners in each cup. Set aside.
With the mixer on low, add in about 1/3 of the flour mixture and blend well. Then add about 1/3 of the buttermilk mixture and blend well. Continue adding the flour mixture and buttermilk mixture, alternating and mixing well between each addition. Scrape sides of bowl with the spatula. DO NOT OVER MIX.
In a large bowl combine melted butter and cocoa. Add the melted chocolate. Mix well until lumps are smooth. Using a hand mixer beat in confectioner’s sugar and 2-3 tbsp of milk. Beat until thick and creamy- I like my frosting really thick because it’s easier to pipe that way. However, you can add more or less milk depending on your desired consistency.