Here are some cupcakes I did for a friend:
I did the same chocolate cake recipe I used here, but this time with chocolate buttercream frosting.
Now for my adventure with the frosting:
I had never made chocolate frosting before, so I started off with the frosting recipe on the cocoa box. It was too runny to pipe, so I ended up adding a lot more powdered sugar to make it thicker. I honestly couldn’t tell you what the end quantities were… next time I make it I will keep better track of it. If I had to guess, I used at least 2x the powdered sugar. It still wasn’t thick enough, so I decided to add another stick of butter. The butter would not integrate into the frosting (because it was so runny) so there was little lumps of butter throughout. I stuck the whole thing in the fridge thinking it would thicken up a bit and then I could try whip it again. Still didn’t work… As a last ditch effort, I stuck the whole bowl of frosting in the microwave. I let it all get runny and melty (and smooth!) then I stuck it back in the fridge for a while. When I pulled it out and stuck it back in the mixer, it whipped up perfectly! I will be making it again, as it was approved by the chocolate lovers in my family. Except next time I will know exactly what to do to thicken it up!
The bling on top is blue candy melts with clear sugar crystals. Same technique as the pumpkins here.
I love these plastic cupcake boxes. The cupcakes slide in and out easily, nothing gets messed up from bumping into each other, and they are stackable!
Cookie Carrie 