Chocolate Party Cupcakes with Vanilla Swirl Frosting
For the cupcakes:
  • 3/4 cup 95 grams all-purpose flour
  • 3/4 cup 150 grams superfine sugar
  • 1/2 cup 60 grams dark Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 120 ml buttermilk, room temperature
  • 1/3 cup 80 ml coffee, hot
  • 3 tablespoons 45 ml vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 egg room temperature
For the frosting:
  • 1 cup 227 grams unsalted butter, room temperature
  • 3 cups 375 grams confectioners' sugar, sifted
  • 2 tablespoons 45 ml milk
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Few drops AmeriColor gel paste food colour in Turquoise and Sky Blue
  • Sprinkles
For the cupcakes:
  1. Preheat oven to 360° F. Line a standard cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about 3/4 full).
  5. Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 18-20 minutes. Try not to over-bake. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.
For the frosting:
  1. In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 6 minutes.
  2. Add confectioners' sugar, milk, vanilla, and salt, and beat on low speed until well combined. Increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes.
Decorate the cupcakes:
  1. Divide the frosting into 3 parts. Tint one part of the frosting bright turquoise using Turquoise, one part pastel blue using Sky Blue, and leave the remaining part white.
  2. Into a medium or large pastry bag fitted with a large closed star tip (or swirl tip, such as #887), add a spatula-full of each frosting colour. Twist the top of the bag and pipe a generous swirl on each cupcake, working in a circular motion from the outside in. Top with sprinkles.
  3. The cupcakes will keep at room temperature in a container with some airflow for up to 3 days.