My sisters and I have probably shared that we are true birthday celebrators. What is that, exactly? A birthday celebrator showers the birthday boy or girl with love, affection, gifts and chocolate. If nothing else matters, the chocolate does. Today happens to be a birthday in the family! Today, Chelsea is 17!!!
As a big sister, I can hardly believe it. I distinctly remember the day when I was 7, running home from school with pure excitement, because my mom and my little baby sister were home from the hospital. Not to get too sweet on you, but I think she is absolutely amazing.
So in the spirit of celebrating, I thought it was only right that today’s post be a birthday treat. The sad fact that she is in D.C. and I am not gives me all the more reason to send my love through my baking. I just knew she’d be okay about chocolate cupcakes with a rich chocolate buttercream frosting?
Buttercream frosting sure makes me feel loved. How about you?
These cupcakes, of course, are great anytime of year but a cupcake made with love is especially appropriate for a sister’s birthday. Obviously because you can’t go wrong with chocolate! You can even give her a birthday wish! (Chels, make a wish!)
And enjoy a birthday cupcake.
Made with love from me to you. Happy Happy Birthday!
Birthday Chocolate Cupcakes with Chocolate Buttercream Frosting
1 cup plus 2 teaspoons Wheat Flour or White Wheat Flour
1/4 teaspoon Baking Soda
2 teaspoons Baking Powder
1 cup Cocoa Powder
1/4 teaspoon Salt
3 Tablespoons Butter, softened
3 Tablespoons Applesauce
1 3/4 cups Coconut sugar
2 Large Eggs at room temperature
2 teaspoons Pure Vanilla Extract
1 cup 2% Milk or Almond Milk
Line a cupcake pan with liners. Sift together the flour, baking powder, baking soda, cocoa and salt in a medium sized bowl. Set aside.In a large bowl, cream together the butter, applesauce and coconut sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the vanilla. Combine the flour mixture with the wet mixture, alternating with the milk. Beat well until combined. Preheat your oven to 350. Fill the cupcake liners 3/4 of the way full. Bake for 13 to 15 minutes. Let cool.
Chocolate Buttercream Frosting:
2 2/3 cups Coconut Sugar
1 1/2 Tablespoons Cornstarch
1 cup Unsalted Butter, softened
1 2/3 cups Cocoa
2 teaspoons Pure Vanilla
6-7 Tablespoons Heavy Cream
1/8 teaspoon Salt
In a blender- blend coconut sugar and cornstarch for at least 5 minutes, scraping in inside bowl occasionally to get a real fine powder.Pour the blended mixture into a large bowl. Add all other ingredients and whip until smooth and creamy. Pipe or spread onto cooled chocolate cupcakes. Top with natural sprinkles (don’t judge, but the ones in my pictures aren’t!), nuts, or shaved chocolate.
Yields 17 cupcakes