Hello all! It's a terrible blustery day out so I decided to stay in and bake cupcakes! So here is my Vanilla Chocolate Suprise Cupcake with Coco Buttercream Frosting.
Preheat oven to 350 f
Ingredients:
1/2 Cup Butter at Room Temperature
2/3 Cups white sugar
3 Large Eggs
Zest of 1 large lemon
1 1/2 Cups Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Handful of chocolate Chips
Frosting:
2 Cups Confectioners Sugar
1/2 cup butter at room temperature
2 teaspoons vanilla extract
2 tablespoons of milk
2 tablespoons of coco powder
In a large mixing bowl mix together butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl whisk together the lemon zest, flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
Evenly fill the muffin cups with the batter. Place 3-4 chocolate chips on cupcake batter in the center as it bakes it will sink to the center and make the cupcake a chocolate cupcake just in the center. Then bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.
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