Cupcakes!

Hello!



My roommate and I made over fifty cupcakes. They're chocolate, with cream cheese frosting (we probably should have used buttercream, but now I know for next time).




















They're for hall snacks. Here are all of them, in all of their blue-and-brown glory (well, most of them).



My roommate and I might have eaten a few.

One Bowl Chocolate Cupcakes
(adapted from Confessions of a Tart)
Yields 27 cupcakes

2 1/2 cups all-purpose flour
1 1/4 cups dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 large eggs and 1 large egg yolk
1 1/4 cups 2% milk
1/2 cup vegetable oil
1 1/4 tsp vanilla extract
1 1/4 cups warm water

Preheat oven to 350 degrees Fahrenheit and line cupcake tins.

Combine all ingredients in a bowl.

Beat with hand mixer on low speed until smooth. Batter will be very liquidy.

Divide batter and fill cupcake tins evenly, using a measuring cup.

Bake about 20 to 25 minutes (we baked ours for 20 minutes, and they came out perfect).

Let cupcakes rest in tins for a while, then move to a flat surface to cool entirely.

Frost with whatever icing you like best (we used cream cheese icing).

Cream Cheese Frosting
Yields way too much frosting for 27 cupcakes

1 (8 ounce) package of cream cheese, softened
1 1/2 sticks unsalted butter, softened
1 teaspoon vanilla extract
3-6 cups confectioner's sugar
Blue gel food coloring (we used Wilton)

Combine cream cheese and butter in a bowl. Beat with hand mixer on low speed until creamy. Add vanilla and mix in confectioner's sugar until you've reached the desired sweetness and thickness. Gradually mix in food coloring until desired color is reached.

Keep refrigerated. Frosting will harden and become delicious if kept cold.