Birthday Cupcake Trio with Chocolate Buttercream

Birthday Cupcake Trio | sisterbakers.com

My little man is two. TWO! What, when, how? Last I remember he was all tiny, pink, and bald. Now he has hair, teeth, and full sentences (and the capacity to throw tantrums.) When did that happen? When did he stop being a baby and become a full-blown little dude? Sigh… Anyway, this year I decided it was time for him to have a real treat for his birthday, so I went all out and made him a trio of mini cupcakes: Vanilla, Chocolate & Banana. Each one frosted, with a deliciously light and chocolaty buttercream. These cupcakes were a hit at his party, and I’m sure they’ll be a hit at yours too! Enjoy!

Recipe:

Birthday Cupcake Trio with Chocolate Buttercream

Makes 33 mini cupcakes (feel free to double the recipes to make 36 regular cupcakes)

Banana Cupcakes:

Banana Cupcake | sisterbakers.com

1/2 cup over-ripe bananas, mashed

3 tbsp oil

1/2 cup granulated sugar  (can be reduced to 1/3 cup)

1 egg

1/2 tsp vanilla extract

1/2 tsp baking soda

Pinch of salt

3/4 cup all-purpose flour

  1. Preheat your oven to 325˚F. Line a mini-cupcake pan with liners and set aside.
  2. In a large bowl, combine the banana, oil, sugar, egg, and vanilla. Stir until well mixed.
  3. Add the baking soda, salt and flour. Stir until just incorporated.
  4. In the mini cupcake pan, evenly divide the batter and bake for 8-11 minutes, carefully watching that the top of the cupcakes don’t burn. Check doneness with a toothpick. If it comes out clean, with a few crumbs attached, they’re done. Immediately (and carefully) remove the cupcakes from the pan and put on a wire rack to cool completely. Can be made 1 day ahead. Store in an airtight container at room temperature. 

Vanilla Cupcakes(from Cupcakes by Shelly Kaldunski):

Vanilla Cupcake | sisterbakers.com

3 tbsp unsalted butter, room temperature

1/3 cup granulated sugar

1 egg

1/2 tsp vanilla extract

1/4 cup whole milk

1/2 cup + 2 tbsp all-purpose flour

3/4 tsp baking powder

Pinch of salt

  1. Preheat your oven to 350˚F. Line a mini-cupcake pan with liners and set aside.
  2. In a large bowl, combine the butter and sugar. Whisk until light and fluffy.
  3. Add the egg and vanilla. Whisk to combine.
  4. Add the milk, flour, baking powder, and salt. Mix well.
  5. In the mini cupcake pan, evenly divide the batter and bake for 8-11 minutes. Bake until lightly golden and the tops are springy to the touch. Immediately (and carefully) remove the cupcakes from the pan and put on a wire rack to cool completely. Can be made 1 day ahead. Store in an airtight container at room temperature. 

Chocolate Cupcakes (from Cupcakes by Shelly Kaldunski):

Chocolate Cupcake | sisterbakers.com

1.5 oz bittersweet chocolate

6 tbsp unsalted butter

1/3 cup + 2 tbsp granulated sugar

2 eggs

1/2 tsp vanilla extract

1/3 cup all-purpose flour

1 1/2 tbsp unsweetened cocoa powder

1/2 tsp baking powder

Pinch of salt

  1. Preheat your oven to 350˚F. Line a mini-cupcake pan with liners and set aside.
  2. In a small microwave-safe bowl, melt the chocolate and butter.
  3. Pour into a large bowl and stir in the sugar.
  4. Add the eggs and vanilla and mix thoroughly.
  5. Add the flour, cocoa powder, baking powder and salt. Stir to combine.
  6. In the mini cupcake pan, evenly divide the batter and bake for 8-11 minutes. Bake until lightly golden and the tops are springy to the touch. Immediately (and carefully) remove the cupcakes from the pan and put on a wire rack to cool completely. Can be made 1 day ahead. Store in an airtight container at room temperature. 

Chocolate Buttercream (adapted from Cupcakes by Shelly Kaldunski):

3 egg whites, room temperature

3/4 cup granulated sugar

Pinch of salt

1/2 cup (1 stick) unsalted butter, room temperature

4 oz semisweet chocolate

2 tbsp unsweetened cocoa powder

Pinch of cinnamon (optional)

  1. In a small, microwave-safe bowl, melt your chocolate and stir in the cocoa powder and cinnamon (if using). Set aside.
  2. In a large heatproof bowl (I use the stand mixer’s bowl), combine the egg whites, sugar, and salt.
  3. Place the bowl over (but not touching) a pot of simmering water. Whisk constantly until the sugar is melted and an instant-read thermometer read 160˚F.
  4. Using a hand mixer or a stand mixer, immediately remove your bowl from the heat and whip the mixture on high speed until white, glossy and the mixture comes down to room temperature. It should hold medium to stiff peaks.
  5. Reduce the speed to medium-low and add the butter one tablespoon at a time.
  6. When the butter is fully incorporated, add the chocolate. Whip on medium speed, scraping down the sides of the bowl as needed.
  7. Frost immediately and enjoy!

 

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