There’s a unique joy in baking for the people you love—seeing their faces light up when you present them with a cake or a fresh batch of cookies is one of my favourite feelings. But what happens when it’s your own birthday?
This year, I decided the best way to celebrate another trip around the sun was to do what I love most. I spent the afternoon in my kitchen, with the scent of cocoa in the air, and baked my own birthday “cake” in the form of these little beauties!
There’s something incredibly satisfying and personal about creating your own celebration treat. For me, it was the perfect way to spend my day. I made a batch of my absolute go-to, never-fail, rich and moist chocolate cupcakes. And because I could never choose just one, I whipped up two types of frosting: a classic, creamy vanilla buttercream and a decadent, silky chocolate fudge frosting for the true chocoholics (like me!).
Seeing them all together with the candles lit was a magical moment. Each little flame represented a little flicker of joy and gratitude.
This recipe is perfect for birthdays, celebrations, or just a Tuesday when you feel like you deserve a truly fantastic cupcake. They are everything a chocolate cupcake should be: deeply flavourful, unbelievably moist, and the perfect base for any frosting you can dream of.
I hope you’ll try them for your next special occasion!
My Go-To Celebration Cupcakes
This recipe is for the cupcakes themselves and includes instructions for both the vanilla and chocolate buttercream frostings seen in the photo.
Yields: 12 cupcakes Prep Time: 20 minutes Bake Time: 18-22 minutes
For the Ultimate Chocolate Cupcakes
Ingredients:
- 1, 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder, sifted
- 1, 1/2 cups granulated sugar
- 1, 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup hot coffee (or hot water)
Instructions:
- Preheat your oven to 175circC (350circF) and line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sifted cocoa powder, sugar, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix on a low speed (or by hand) until just combined. Don’t overmix!
- Carefully pour in the hot coffee and mix on low speed until the batter is smooth. It will be a thin batter—this is normal!
- Fill each cupcake liner about frac23 full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the centre comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. It is crucial they are completely cool before frosting!
For the Classic Vanilla Buttercream
Ingredients:
- 1 cup unsalted butter, softened
- 3-4 cups icing (powdered) sugar, sifted
- frac14 cup milk or double cream
- 1frac12 tsp vanilla extract
- A pinch of salt
Instructions:
- In a large bowl, beat the softened butter with an electric mixer until it’s pale and fluffy (about 3-5 minutes).
- Gradually add 3 cups of the sifted icing sugar, mixing on low speed until combined, then increase the speed to medium-high.
- Add the vanilla extract and salt. Pour in the milk or cream and beat for another 3 minutes until light, fluffy, and smooth. If the frosting is too thin, add more icing sugar. If it’s too thick, add a tiny bit more milk.
- Pipe onto your cooled cupcakes.
For the Decadent Chocolate Buttercream
Ingredients:
- 1 cup unsalted butter, softened
- 2frac12 cups icing (powdered) sugar, sifted
- frac23 cup unsweetened cocoa powder, sifted
- frac13 cup milk or double cream
- 1 tsp vanilla extract
- A pinch of salt
- Chocolate shavings for garnish (optional)
Instructions:
- In a large bowl, beat the softened butter until creamy.
- Sift the icing sugar and cocoa powder together. Gradually add this mixture to the butter, mixing on low speed until just combined.
- Add the vanilla, salt, and milk. Start on low speed and then increase to medium-high, beating for 3-5 minutes until the frosting is rich, smooth, and fluffy.
- Pipe onto your cooled cupcakes and top with chocolate shavings if desired.
Baking for yourself is a special kind of treat, and I hope this recipe brings you as much joy as it brought me on my birthday.
If you make these, I would absolutely love to see them! Tag me on Instagram [@Mehreen’sInstagramHandle] or leave a comment below.
Happy Baking!
Love, Mehreen
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