Birthday Cupcakes

We celebrated Monkey Man’s second birthday this weekend. We had a Cookie Monster party! It was so much fun to plan! I wanted a birthday cupcake that would be fun and tasty without going overboard with the blue icing. What I came up with was a homemade chocolate cake and rich buttercream frosting with a fun cookie topper. A hint of blue from the colored sugar and we had a happy boy! birthday cupcakes

 My cookie monster is TWO!

birthday boy

 To make the batter,  you begin by  making a chocolate slurry. I’ve never done this before but I think it’s the trick to the rich chocolaty


cocoa slurry

 Place 1 cup cocoa powder into 2 cups boiling water, stir and set aside.

chocolate slurry

 While chocolate is cooling, beat 2 sticks butter until creamy.


 Gradually add sugar until incorporated, then eggs one at a time.

eggs and sugar

 Combine dry ingredients. Flour, baking powder, baking soda, and salt. 

dry ingredients

 Add dry ingredients and cocoa slurry to butter alternately beginning and ending with flour mixture. Pour batter into muffin tins. Bake at 350 degrees for 20 minutes. Cool in muffin tin for 10 minutes. Then cool on wire rack until completely cool. 


 Make Buttercream frosting.(see recipe below) Frost cooled cupcakes and sprinkle with blue sugar if desired! 

final cupcake

 I topped some of the cookies with mini chips ahoy cookies and rested others on my home made chocolate chip cookies. Fun day, sweet boy, sweet treats! 


Birthday Cupcakes
Rich, dark chocolate cupcakes with sweet buttercream frosting
Write a review
For the cupcakes
  1. 1 cup unsweetened coca
  2. 2 cups boiling water
  3. 1 cup butter, softened
  4. 2 1/2 cups sugar
  5. 4 large eggs
  6. 2 3/4 cups all-purpose flour
  7. 2 teaspoons baking soda
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 1 1/2 teaspoon vanilla extract
For Frosting
  1. 1/2 cup shortening
  2. 1/2 cup (1 stick) butter, softened
  3. 1 teaspoon vanilla extract
  4. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  5. 2 tablespoons milk
  1. Combine cocoa and boiling water, stirring until smooth; set aside. Beat butter at medium speed with an electrical mixer about 2 minutes until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour and next 3 ingredients in a medium bowl; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Do not overbeat. Pour batter into muffin tins. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in tins for 10 minutes; remove from pans, and cool completely on wire rack.
For Buttercream Frosting
  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  1. Hints
  2. Keep bowl covered with a damp cloth until ready to use.
  3. If using a hand mixer, beat shortening, butter, if used, and liquid first, then add sugar, as above. It may be necessary to add additional sugar for the correct consistency.
Adapted from The All-New Ultimate Southern Living Cookbook
Adapted from The All-New Ultimate Southern Living Cookbook
Sweets & Whimsy

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>