Hydrangea Cupcakes

chocolate cupcakes with colored frosting

Course: Dessert

Cuisine: American

Keyword: hydrangea cupcakes

Prep Time: 30

Cook Time: 22

Total Time: 52

Servings:

Calories: 302kcal

Classic chocolate cupcakes topped with hydrangea colored frosting.

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Ingredients

Perfectly Chocolate Cupcakes

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa best quality available
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract best quality available
1 cup boiling water

Vanilla Cream Cheese Frosting

½ cup unsalted butter 1 stick/8 Tablespoons, set at room temp about 10 minutes, but should still be cool
8 oz cream cheese directly from fridge
1 teaspoon vanilla extract always use pure vanilla extract if possible
4 cups powdered confectioners sugar
1 to 3 tablespoons heavy cream heavy whipping cream (or milk- although I do like the richness that cream adds)

Instructions

Perfectly Chocolate Cupcakes

Line muffin tin with paper liners. Heat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don’t worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for approximately 18-22 minutes.
Cool completely on wire rack before frosting.

Vanilla Cream Cheese Frosting

Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Frosting the Cupcakes

Color half of the frosting blue, and half purple (mixing a few shades of blues and purples to get a good color match to the real hydrangeas). (When making the frosting, use very little cream (less than 1 tablespoon), because the coloring will add some liquid, and you need the frosting to be pretty stiff to hold a nice shape.)
Fill your piping bag with the two colors of frosting, side by side. Once your bag is filled (1/2 to 2/3 full), you may want to just squeeze some frosting into a bowl, until you see both colors coming out.
Then, using a Wilton 2D tip (a large closed star tip), pipe large, loose star shapes around the edge of the cupcake, and then fill in the center. Repeat for all cupcakes.

Notes

If the frosting starts getting too soft (no longer holds a nice shape), then put the whole bag of frosting in the fridge for 15-20 minutes to let the frosting to firm up a bit.

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