Chocolate Cupcake Recipe With Two Toned Icing

Chocolate Cupcake Recipe With Two Toned Icing

I shared with you how to make a Minion royal icing topper for this chocolate cupcake recipe. This chocolate cupcake recipe is fairly basic. You can experiment with fillings if you want.

See these recipes for inspiration:

Feel free to have some fun with the two toned icing colours as well. Baking is a time to be creative.

Scroll down to the bottom to get to the printable recipe card.

If you are looking for more cupcake recipes, why not try one of these?

Chocolate Cupcake Recipe With Two Toned Icing

Cupcake Ingredients:

1 3/4 C Flour
2 C Sugar
1 C   Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
1/2 C Oil
2 TSP Vanilla
1 C Boiling Water

Cupcake Directions:

-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl add the eggs, whole milk, oil, and vanilla.
-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
-The batter may be a little runny.
-Scoop batter into cupcake lined cups until 3/4s filled.
-Bake at 350 degrees for 20-25 minutes.
-Remove from oven and allow to cool for 10 minutes.
-Take out of the cupcake pan placing on a wire rack until completely cooled.

Minion Chocolate Cupcakes

Frosting Recipe

Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
1 tbsp Yellow food coloring 
1 tbsp Blue food coloring 

Frosting Directions:

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then add more powder sugar 1/2 C at a time…. mix well.
-Divide the frosting into halves.  In the first  bowl, add several drops of blue gel food coloring mixing to blend the color throughout the bowl of frosting.  In the second bowl, add several drops of yellow gel food coloring mixing to blend the coloring throughout the bowl of frosting.
-If ready scoop the blue frosting into a pastry bag, then scoop the yellow frosting into the same frosting bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Start by frosting on the outside edge of the cupcake working to the center of the cupcake.


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