What’s better than decadent and moist chocolate cake with a thick swirl of frosting on top? I don’t know. And I don’t want to know. I’m happy here with my pan of decadent cupcakes that I’m gonna be sinking my teeth into alllll Valentine’s weekend long. And let’s be honest, I’ll be enjoying them any chance I get after that too – because cupcakes aren’t just for holidays, baby!
Continuing on the honestly train, the truth is, I ate a few bites of these cupcakes before 7 AM on the morning that I took these photos for the blog. I mean, sure, it was early, but how does anyone resist silky smooth chocolate cupcakes when they’re right in front of you?! I sure as hell can’t.
I’m so obsessed with these cupcakes. The cake is super light and full of flavor, and the icing is whipped to perfection to balance out the cake. Enjoy these for birthdays, Valentines Day, or just another Sunday… they won’t let ya down. 🙂
Couple of notes before we get on with this recipe:
- It is essential to use room temperature ingredients for this cake. Let your ingredients (butter, eggs, milk) sit out for at least an hour before baking. It makes all the difference – using cold ingredients won’t combine well, which will in turn yield uneven and oddly textured cupcakes… no one wants that!
- Do not melt your butter for the frosting OR cake. To the above note, the butter used in both should be room temperature, but still solid, not melted! We’ll be creaming the butter with the sugar, and the creaminess yields a lot of the airiness and fluffiness to the cupcakes.
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable.