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I will be honest- I have not baked cupcakes in YEARS. I feel like I used to make cakes and cupcakes all the time, but then my oldest daughter went to culinary school and had a small, home-based bakery business. Of course I started ordering cakes and desserts from her as soon as she started her bakery. (You can check out her creations here at WildFlourBakingCompany.com.) With access to beautifully decorated and delicious tasting treats, there was really no need for me to bake! Desserts were always “my thing,” then it became “our thing,” and finally became just my daughter’s thing. And then we moved a couple times and I seriously downsized my possessions, including my baking stuff, because I thought I wouldn’t really need to bake again.
But then she changed careers and hung up her apron, and I realized I kind of missed making desserts! So here we are, a few years later, and I am replenishing my baking supplies and ready to make some cupcakes. (I should point out that my husband LOVES it when I sell or stuff for pennies on the dollar, or better yet, give our stuff away, and then purchase it again for full price. I do this every few years and it drives him insane. At least at this point he just shakes his head and keeps the commentary to himself!)
So when we were invited to our friends’ annual pig roast instead of making a side dish to share, I knew I wanted to make the best chocolate cupcakes ever. I’ve been using this recipe for years and it is, without a doubt, the best recipe for chocolate cupcakes I have ever tasted. It can be used for cake or cupcakes, so it is my “go to” chocolate recipe. And I know everyone hates the word, but I’m going to use it anyway…these are deliciously moist chocolate cupcakes. Moist. <– said it again.
I also knew that I would be purchasing some baking supplies (again) and borrowing some mini-muffin pans from my daughter’s supply stash…and buying a mixer. Because, as you know, we have our main base camp set up in Michigan, but go back and forth to our apartment in Illinois frequently, and our apartment is a combination of minimalism, camping, and doing without. But I’m done “doing without” a mixer because that is just crazy talk. I popped over to Target and went with this 5-speed Kitchen Aid hand mixer. Would you believe I’ve never had a hand mixer before? I’ve always just used the big Kitchen Aid stand mixer, but not wanting to give my husband a heart attack by purchasing ANOTHER Kitchen Aid stand mixer, I went easy on him and kept it under $50. 😉 (And, yes, I did give away a perfectly good Kitchen Aid stand mixer when I upgraded to the lift-bowl type and before we had two households. Who needs two stand mixers? Welp…I really did not think I would ever have a need for two mixers.)
Ok, let’s get started! Because this is a pig roast I had to make piggy cupcakes. After looking on Etsy and finding the *perfect* little sugar pigs to top the cupcakes and realizing that coming from the UK they would never be here in time, I turned to Amazon to see what they had to offer. I ended up making little chocolate pig faces using this silicone piggy mold and pink, white and brown candy melts.
Aren’t they the cutest? They are about 1″ in diameter and I think they are a great size for mini-cupcakes and regular sized cupcakes. I started making the chocolates a few days in advance because I wasn’t sure how long they would take to dry, but I definitely could have made 3 or 4 sets in one day. I made 48 pigs for 48 mini chocolate cupcakes. Then I ate 3 pigs and a cupcake, so 47 cupcakes have 45 pigs. It is what it is. Gotta test your product, right?
Chocolate Cupcakes from Scratch
This recipe is great because it uses simple ingredients – you probably have everything you need to make them in your pantry right now!
Start by measuring out your ingredients and sifting together the flour, cocoa, baking powder and baking soda.
If you do not have a sifter, which I do not, you can use a fine mesh strainer and it will work just as well. See?
Set aside the sifted ingredients. In a mixing bowl, cream the butter and sugar. Then add the vanilla and eggs. Mix well.
Slowly add the sifted ingredients, mixing well.
Once the batter is mixed well, pour it into lined cupcake pans. I like to put the batter in a gallon Ziploc bag, cut the tip off and pipe the batter into the liners. Way less mess and no drips!
Bake at 350F for 8-10 minutes.
Buttercream Frosting for Chocolate Cupcakes
While the cupcakes are baking you can make the buttercream frosting.
Using softened butter, cream butter and vanilla.
Add food coloring to tint the frosting whatever color you would like, or leave it this pretty, creamy white. I went with a pale pink since these are going to be topped with pink piggies for a pig roast party.
Once your cupcakes have fully cooled, pipe the frosting onto each cupcake using a pastry tip and enjoy!
So cute! I hope these are a hit at the pig roast we’re going to!
Ready for more yummy treats? Then be sure to take a look at these posts next!
Sea Salt Caramel Hot Cocoa – with perfect little yummy pumpkin cookies!
Strawberry Tart with Graham Cracker Crust
10 Keto Desserts – You won’t believe these are “diet food!”
10 Easy Desserts for Your Next BBQ
Check out our Desserts board on Pinterest for over 1000 awesome desserts from other great bloggers, too!