[happy blogoversary!] chocolate mud cupcakes

In baking, culinary experiments, desserts, snacks, sweet treats on 01.23.12 at 8:58 pm

time flies when you’re having fun (and noshing on good food)! today marks the first anniversary of yumyumyummers… and what an amazing year it has been.

200 culinary experiments. some pretty incredible ingredients. fab dishes… and some not-so-fab (read: brown soup!). lots of learning. a fantastic community of new foodie friends… and some fun tweetups along the way. many thanks to my amazing friends and family who encouraged me to start yumyumyummers in the first place, and continue to support my culinary adventures through reading the blog and being a guinea pig in my test kitchen every once in a while. :)

and what better way to celebrate a sweet birthday (or, in this case, my first blogoversary!) with some oooey-gooey, chocolate mud cupcakes!

inspired by one of my fave foodie bloggers, sweet caroline — aka the cupcake queen!

– preheat oven to 350F

the batter:
in a stand mixer, combine the following ingredients together and beat on high speed until smooth:
– 1 cup icing sugar
– 3/4 cup cocoa powder
– 1/3 cup unsalted butter (at room temperature, cut into small pieces)
– 1/3 cup light margarine (i didn’t have enough butter in my fridge that day, so i improvised with a little margarine.)
– 2 large eggs (beaten)
– 1.5 tsp pure vanilla

(tip: i didn’t have any granulated sugar in my pantry at the time, so i thought i’d try baking with icing sugar instead. the cupcake texture was moist and fluffy! though granulated sugar would probably do just fine.)

gradually add the following ingredients to batter and beat on low speed:
– 2.75 cups all-purpose flour (divided)
– 2.5 tsp baking powder (divided)
– 1 tsp salt
– 1.25 cups skim milk (divided)

– once ingredients are well combined, fold in 1/2 cup mini dark chocolate chips into the batter.

and let me tell you, the raw cake batter looked so delish in the mixing bowl, i really had to stop myself from eating the batter prior to baking…

– place medium-sized cupcake wrappers in two muffin tins (yield: approx 22-24 mini-cupcakes)
– fill cupcake tins about 1/2 to 2/3 full with batter
– bake cupcakes for approx 8-9min at 350F

quick poll: birthday cake or birthday cupcakes?

  1. congrats on your blogoversary!


  2. Congrats! I always love coming here. Great recipes, wonderful ideas and just such cool combos.


  3. Happy anniversary!!!! I know I enjoying following along. :)


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