NYE Countdown Cupcakes
My New Year's Eve countdown cupcakes were inspired by Sweetapolita's Dark & Dreamy Double Fudge Cupcakes. If you're looking for a treat worth staying up until midnight for, these will definitely do the trick! These midnight cocoa cupcakes are delicate and insanely moist. Top them with sour cream frosting that tastes like pudding and feels like a cloud, and you won't be able to wait until the ball drops to have one!
Initially, I had trouble with my cocoa cupcakes overflowing in the cupcake tin. After a bit of research, I learned that 3 things could be the culprit: buttermilk, oven temp &/or my convection fan. Some say that a convection fan can "blow" the batter to one side causing it to overflow. But I didn't see a change when I turned mine off. I still had a mess of cupcakes that were partially baked and pooling over the sides of my tin.
So, I turned the fan back on, cranked up the heat a bit and tried once more. Tada! The increase in temp gave my cupcakes the boost they needed to rise quickly and set before they had the chance to ooze over. I definitely recommend trying one cupcake before baking a whole batch. You'll know quickly if you need to make any adjustments. If you're still having trouble, try substituting heavy cream for your buttermilk. I haven't tried it but the thicker texture of the cream might also aid in a more stable batter.
I used an Ateco round #808 tip to pipe 3 concentric domes on each cupcake. This technique works well with this super smooth sour cream frosting. I love how they shimmer and shine!
Finish with your choice of sprinkles. I used edible stars for some New Year's Eve flair!
Ingredients
Instructions
for full instruction please see: whiskandwander.com
Initially, I had trouble with my cocoa cupcakes overflowing in the cupcake tin. After a bit of research, I learned that 3 things could be the culprit: buttermilk, oven temp &/or my convection fan. Some say that a convection fan can "blow" the batter to one side causing it to overflow. But I didn't see a change when I turned mine off. I still had a mess of cupcakes that were partially baked and pooling over the sides of my tin.
So, I turned the fan back on, cranked up the heat a bit and tried once more. Tada! The increase in temp gave my cupcakes the boost they needed to rise quickly and set before they had the chance to ooze over. I definitely recommend trying one cupcake before baking a whole batch. You'll know quickly if you need to make any adjustments. If you're still having trouble, try substituting heavy cream for your buttermilk. I haven't tried it but the thicker texture of the cream might also aid in a more stable batter.
I used an Ateco round #808 tip to pipe 3 concentric domes on each cupcake. This technique works well with this super smooth sour cream frosting. I love how they shimmer and shine!
Finish with your choice of sprinkles. I used edible stars for some New Year's Eve flair!
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup extra dark OR black cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 1/3 cup coffee, room temperature
- 3 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- 1 egg, room temperature
Instructions
- Preheat oven to 375°. Line cupcake pan with brown paper liners.
- In the large bowl, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a medium bowl or large measuring cup, combine buttermilk, coffee, oil, egg and vanilla.
- .......................................
for full instruction please see: whiskandwander.com
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