I made this cupcake flower bouquet to give to my mom for mother's day. It was really easy to put together. Its green flower foam inside of a terra-cotta flower pot and the cupcakes are stuck in using a combination of toothpicks and lollipop sticks. I used the square flower foam but net time I will defiantly be using the sphere shaped variety.
I baked chocolate wacky cake cupcakes for the cake base because it is egg and dairy free and my mom is allergic to eggs. This cake was a snap to make, pretty much just dump and stir, I didn't even need to break out the electric mixer. I surprised how tasty they turned out considering no eggs or butter. They had a strong chocolate flavor and enhanced by the coffee added to the batter with mini chocolate chips throughout the cake. They were also super moist, I like these better than Martha's one bowl chocolate cupcakes. Great tasting and really quick and easy to mix up and bake.
My mom loves coffee so I made a coffee buttercream frosting for piping on the roses. The frosting had an intense coffee flavor and aroma and was really creamy and delicious, at first. I had to add more powdered sugar to the buttercream to make it stiff consistency in order to pipe the roses, in the end, it was a little sugary for my liking but the flowers looked and smelled beautiful. I also used half shortening in the buttercream for decorating reasons but for the best taste I recommend using all butter.
Double Chocolate Wacky Cupcakes with Coffee Buttercream
Double Chocolate Wacky Cupcakes
slightly adapted from gingerbreadbagels.com
makes 24 standard size cupcakes
2 cups sugar
1/2 cup unsweetened cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon salt
1 cup cooled coffee
1 cup tap water
3/4 cup vegetable oil (not olive)
2 tablespoons white distilled vinegar
2 teaspoons vanilla extract
1 cup mini chocolate chips mixed with 1/2 tablespoon coco powder
makes enough to pipe 24 buttercream roses
12 cup unsalted butter, softened
1/2 cup shortening, softened
2 Tablespoon instant coffee (I used sanka)
2 Tablespoon hot water
2 teaspoon vanilla extract
1/4 teaspoon kosher salt
milk or cream as needed for desired consistency
For the Cupcakes
Preheat the oven to 350 degrees F.
Line cupcake pan with cupcake liners. Set aside.
In a large bowl, stir or sift together the flour, sugar, sifted cocoa powder, baking soda and kosher salt.
Ina separate bowl or large measuring cup mix together the coffee, water, oil, vanilla extract and vinegar. Add the wet ingredients to the dry and stir well until combined.
Fold in the coco coated chocolate chips, coating them prevents them from sinking to the bottom of the cupcakes during baking.
Dived batter evenly among the cupcake liners. I like to pour it in a measuring cup and then pour it into the liners but an ice-cream scoop also works well.
Bake for 20 minutes rotating the pans halfway through if your oven doesn't cook evenly.
Cool for 10 minutes in the pan then remove from pan and allow to fully cool.
For the Buttercream
Sift the powdered sugar. Set aside. Mix together 1 tablespoon of instant coffee and 1 tablespoon of hot water in a small bowl.
In a medium bowl cream the butter and shortening until fluffy, 1-2 minutes.
Add the coffee mixture, vanilla, and kosher salt to the butter and shortening and mix to combine.
Slowly add the powdered sugar on low speed, 1/2 cup at a time. Once it’s combine, increase the speed to high and mix for 2 minutes.
Add desired amount of milk or cream and mix until light and fluffy, about 3-5 minutes.