Since when did frosting become the show stopping centerpiece piled inches high on top of a humble cupcake? I will never understand this phenomenon of decorating cupcakes with so much frosting that in volume almost meets or sometimes exceeds the cake itself. It used to be I would only see this happen in grocery store bakeries where various shades of neon tinted (shortening based) frosting were swirled on top of cupcakes as if it were a single serving of soft-serve frozen yogurt. So much damn frosting. I still cringe when I see these cupcakes make an appearance at a party or function we’re attending. And no, I’m not being a cupcake snob. I’m strictly thinking about the amount of butter (or shortening) and sugar people are consuming in the frosting along. If I had to guess, I would say at least a half stick of butter.
Whatever happened to the simple cupcake of my youth? Like the ones that only had a light smear of homemade frosting in shades of pale buttery off white or dark cocoa brown – old school. Anytime I went to a birthday party I would stalk the table where the cake or cupcakes presented themselves in a rustic manner. I would stare at them like they were beautiful works of art. I was smitten. My thoughts would be consumed with anticipation and expectancy. To me, eating a simple cupcake meant retreating into a moment of joyful bliss where nothing or no one could ruin those few bites of the happiness I felt just being able to eat one. Whether the cupcake had sprinkles or not did not matter. What I wanted with each bite was the perfect marriage of cupcake to frosting ratio. It’s still all I want.
Yet in this digital food porn hungry era, the taller the frosting mound, the more people “pin it” or share it across social media as if this is the gold standard of cupcakes. It’s gotten ridiculous folks, super cray cray ridiculous.
This leads me back to this recipe for one-bowl chocolate cupcakes. It’s slightly adapted recipe from the Hershey’s container. Personally, I think the original recipe is slightly too sweet for my taste. And I have discovered, most kids these days go straight for the frosting and neglect the cake because even they know it’s just the base to hold the frosting which to them is pure crack sugar. But, guess what? If you give a child a cupcake with just a light layer of frosting, I’ve discovered they will eat the cupcake without licking the frosting off first and enjoy every last crumb.
Perhaps I’m just in denial in the times we’re living. Go ahead, call me old. Yet, give me a scratch cupcake with a couple teaspoons of frosting, at most, and you’ll see a grown woman nostalgically enjoy a few bites of cake like she was five years old again.
Below is our latest PBS episode of Kitchen Explorers baking these cupcakes. Hope you enjoy.
- flour
- sugar
- unsweetened cocoa
- kosher salt
- baking powder
- baking soda
- eggs
- milk
- vegetable oil
- vanilla extract
- water
- The full recipes can be found on Alice's PBS Parents column here.
What are the measurements? I can’t watch the video cause of it being blocked for some reason, is there a site that has the measurements?
“My personal food blogging philosophy has always been that my family and I eat what I post. ” You have echoed my thoughts.
I’m making the chocolate cupcakes but I’m not a fan of Nutella. Any other frosting suggestions?
tnx alot i loved it
wow tnx alot and great job 🙂
I certainly agree to some points that you have discussed on this post. I appreciate that you have shared some reliable tips on this review.
this recipe has no quantities?
Definitely to each his own. I think typical American buttercreams are atrocious! Anomalously horrid and they don’t belong on anything, let alone a beloved cupcake. I do however, like Italian, German, and swiss meringue buttercreams. I really love a cooked frosting, one that is light, fluffy, ethereal, and not overly sweet. Too much cake and it’s boring, too much frosting, and it takes away from the cake. It’s a lovely balance that is different for everyone. Name calling never does anyone good, and I’ll be the first to say that you sounded a bit snobbish, Hahahah! The best way to prevent a child from licking the frosting off is to remove the bottom half of the cupcake and place it on too, for the best cupcake sandwich!
These look delicious! You have reminded me of the beauty of a homemade cupcake! I find that I can give my kids a cupcake not iced and they devour it without even asking where the icing is! I personally LOVE icing though (opps!) Check out my White Almond Sour Cream cake with a butter cream icing: http://mrscrislip.wordpress.com/2014/03/25/white-almond-sour-cream-cupcakes/ I piped the icing, but tried to limit ‘over piping’. Thanks for the reminder today. Next time I make cupcakes I’m using a knife to ‘smear it on’ :).
Wise words indeed! I really dislike those tall mounds of frosting and make me just want to scrape it all off just so I can taste the actual cupcake. Thanks for this!
I am sorry if I hurt anyone’s feelings, but the best cupcakes are definitely the chocolates. These ones make my mouth water just reading about them. Thank you so much for sharing.
So I have my perfect chocolate cake recipe (double chocolate cake from epicurious) but still haven’t found a perfect chocolate cupcake recipe, will have to try this out it seems similar to the cake one (which is a little too soft for cupcakes but has fantastic flavor).
I’m so glad someone finally gets it! I’ve been thinking the same things about all those frosting mounds, and all I can remember are the best dang cupcakes my mom used to make that were cake…..and little bit of lovely homemade frosting. Sometimes she’d sprinkle some coconut on top…..that was like crack for us! lol And your video is wonderful…..and those two sweet girls totally know the best part of waiting on oven…..licking the bowl and spoons! :o)
Hi Vee,
Yes you can but I don’t think you need to. Some recipes, esp. denser chocolate cake recipes will benefit from using coffee as a water substitute but not this one. Hope that helps.
Hi Alvina,
I used straight Nutella. Just under 2 teaspoons. I find it makes a great thin layer of frosting which compliments the chocolate cake so well.
Martha,
I think there is a slippery slope along an ethical line food bloggers find themselves traveling down. The holy grail of food blogging is luring people with outrageous food porn photos to entice people to their site regardless of how unhealthy the recipe is. Don’t get me wrong, I love great food and desserts, but when people post over the top stuff for the sake of a photo without taking into consideration they are influencing the way readers look at food, it’s reckless. My two cents.
Hi Nancy,
Glad the post gave you something to think about. My personal food blogging philosophy has always been that my family and I eat what I post. The cupcakes were delicious. Next time I may just dust them with light smear of peanut butter. 🙂
Amen, Alice! I have fallen into the food blogger trap of piling mounds ‘n mounds of frosting onto my cupcakes in order to get that beauty shot. However, when it comes to eating the cupcake, I knock the frosting off and eat the cake by itself because seriously, the cake is the best part! I actually hate eating frosting! I need to kick it old school and stop wasting all of that precious butter and sugar. Thank you for this post! And your cupcakes look amazing. I love that beautiful shot of the cupcakes still in the tin.
I loved reading this post almost more than eating old-school, lightly iced, homemade chocolate cupcakes! I was beginning to think it was only cringing at the sight of all of this over-the-top food porn and feeling very, very old! I’m comforted to know I’m not alone.
The chocolate cake and frosting look amazingly decadent and delicious!
Can you provide the frosting recipe (the flat, smooth looking one as in the picture)? Thanks! (The frosting recipes on PBS aren’t the same!)
Hi Alice!!!!
I love a one bowl recipe. But I do have a question, do you think I can sub hot coffee for the water?