HAPPY BIRTHDAY DAD!!

January 22, 2017

Cupcake delivery for the first man in my life, my personal fixer-upper, pro-golfer, chocolate lover, and best advice giver…

Happy (belated) birthday, Dad!!

Chocolate cupcakes were pretty much a no-brainer but the caramel buttercream was somewhat of a risk. My dad’s a classic guy and if it were up to him I know the answer would be ‘chocolate, chocolate, triple chocolate, chocolate’ every time. Our love for chocolate runs deep, man. We weren’t able to celebrate on his actual birthday this year so I made cupcakes to hold him over until the weekend. My dad loved having cupcakes for breakfast the next day and so did all the guys on his job.

We celebrated Dad last night at the new pizza place in the center. It took a bit for us to be seated which wasn’t terrible since it gave us plenty of time to have a few drinks. My mom randomly started drinking rum + cokes again which means she is most definitely still in bed right now. Lmao.

We have so much to celebrate soon! My mom’s birthday next week, then B’s, Valentine’s day, our engagement party (!), and my birthday at the end of February!

In other words, stay tuned for more cake!!!!

CHOCOLATE OLIVE OIL CUPCAKES WITH CARAMEL BUTTERCREAM

2 cups cake flour
3 oz dark chocolate, melted and cooled
1 1/2 cups sugar
2/3 cup cocoa powder
1/2 cup olive oil
1 1/2 cup almond milk + 2 tsp apple cider vinegar (or buttermilk if you have it.)
1 1/2 tsp baking soda
1 tsp salt
1-2 tsp vanilla extract
2 eggs

Adjust the oven rack to the middle position. Preheat the oven to 350 degrees and line 2 standard muffin tins. In a small measuring cup, whisk almond milk and vinegar and set aside to curdle. Now is a good time to melt your chocolate if you haven’t already done so. Use the microwave or a double boiler if you wish, set aside to cool. Now whisk the remaining wet ingredients, olive oil, eggs, and vanilla in a medium bowl or measuring cup.

In the bowl of a stand mixer fitted with a paddle, mix the dry ingredients, flour, sugar, cocoa powder, baking soda and salt on low-speed until combined. Add the almond buttermilk mixture to measuring cup of wet ingredients and whisk until combined. With the mixer running on low, slowly add the wet ingredients and mix until just combined, about 30 seconds.

Using a silicone spatula, stir in the melted chocolate giving the batter a couple good turns to ensure it is fully mixed. Scoop about 1/4 cup of batter into prepared muffin tin using a measuring cup or large cookie scoop. Bake for 20-25 minutes, until cupcakes are set and tops are firm. Once cool to touch, transfer to write rack and cool completely before frosting with buttercream.

1 cup butter, unsalted, room temperature
1/2 cup caramel
3 Tbsp almond milk
3-4 cups powdered sugar
1/4 tsp salt

In the bowl of a stand mixer fitted with a paddle, beat butter on medium until smooth and creamy. Scrape down the sides of the bowl using a silicone spatula and add the caramel, almond milk, and salt. Beat again for about 1-2 minutes. Turn the mixer down low and slowly add the powdered sugar, a little at a time, stopping to scrape down the sides as necessary, until fully combined. Increase the speed to medium-high and beat for 6-8 minutes until light and fluffy.

Makes about 2 dozen of cupcakes + plenty of frosting

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