Happy early Valentine's Day :) or as some people call it-- Singles Awareness Day. I always loved Valentine's Day. That spirit of true love and for all the people in your life that you love. My sister and I would always get things for each other, claiming not matter what, we would be each other's Valentine. And at school- I always had my Valentines in Paulina and Stephanie :) Great friends and an amazing sister always made for a memorable Valentines! Happy Valentines Guys!
Well- I guess in the "blog" world, since I am learning to be "hip with it" ;) posting holiday oriented desserts- should occur before said holiday- so that readers can decide if they want to make it for said holiday and see all the lovely desserts in advance. It make sense. Who wants to see a Valentine Cupcake recipe on the night of Valentines Day? By then your plans our made and desserts already baking-- so the recipe ends up a waste until next year.
I actually got to accomplish two things at once (side note: I hate the phrase kill two birds with one stone, sounds so morbid)...maybe I'll say I got to have my cupcake and eat it too ;) Because this past Sunday and Monday was our programs yearly hosting of applicant for the Clinical Program. We always have a potluck dinner where applicants get to mingle with graduate students and faculty in a non-formal setting and enjoy some food. The applicants do not bring good but the faculty and graduate students do I, of course, always bring dessert and this year I made these cupcakes.
Bottom line: I had 60 mini cupcakes and they are all gone! :) The cupcakes are made from this amazingly moist chocolate cake! This would be great for a child's valentine for school!
Preheat Oven to 350F Degrees
FOR THE CUPCAKE (makes about 30 cupcakes)
2/3 c. sugar
1/2 c. plus 1 tbsp. all purpose flour
1/3 c. Hershey's Special Dark Cocoa
1 tsp. baking soda
1/3 c. buttermilk
1 large egg, room temperature
2 1/2 tbsp. vegetable oil
1 tsp. vanilla extract
1/3 c. boiling water
30 Hershey Kisses
FOR THE BUTTER CREAM
2 stick of butter, softened
6-8 c. powdered sugar
1/4 c. of heavy cream
2 tsp. vanilla
Few drops of pink dye (I used AmeriColor Light Pink, one medium sized drop)*
You can also use a small amount of red dye.
Line mini cupcake pan with baking cups. Un-wrap Hershey Kisses and place one Kiss in the middle of each baking cup. Set aside.
In the bowl of a stand mixer, fitted with whisk attachment, whisk together the sugar, flour, cocoa powder, and baking soda. In a large measuring cup or small bowl, beat together, buttermilk, egg, vegetable oil, and vanilla. Combine wet ingredients with dry ingredients and mix on low speed until just incorporated. Remove bowl from stand mixer and add boiling water. Fold water into batter using a spatula-- do not over mix. The batter will be extremely thin--this is what you want it to be.
Evenly distribute batter among mini cupcake liners (I used a cupcake batter dispenser--this made the process much easier-- but you can also use a cup and slowly pour the batter into each well. Using a spoon will make it a messy process). Fill each liner-- just until the top of the Hershey Kiss is barely covered. Do not fill more than that, as your cupcake will be too big. Bake for 8-10 minutes until inserted toothpick comes out clean. Cool completely before frosting.
For the frosting, in the bowl of a stand mixer fitted with paddle attachment, combine butter, 4 c. of powdered sugar, cream, and vanilla. Beat on medium speed until creamy. Gradually add remaining sugar, 1/2 c. at a time--beating for 2 minutes after addition. Continue adding sugar, until you reach your desired consistency. Then add pink dye and continue blending-- with spatula (so you do not over mix the frosting as it will not be stiff enough) until the desired color is reached and color is evenly distributed. The frosting should be stiff enough to hold the shape once pipped.
Pipe frosting onto cupcakes and garnish with sprinkles (if desired).