Baby Shower Teal Frosted Chocolate Cupcakes Recipe

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I needed to make cupcakes for a baby shower and the mother-to-be knew that she was having a boy and had already picked out the name, Marcus. One of her favorite flavors is chocolate, and so I promised her a batch of tasty coffee infused chocolate cupcakes!

One of her favorite colors is teal and she chose a really beautiful teal as the color for her baby boy inspired baby shower. I had no idea what I would do to decorate the cupcakes except I knew that teal would be a part of the plan. At some point, I pictured a big, bold teal flower on top of each cupcake and thought this would bring a smile to the mom-to-be’s face, so I went with it. Using a Wilton tip, and some yummy buttercream icing dyed with blue and a hint of green, I piped on the flower starting from the center and working outwards. Finally, because she had chosen the name Marcus, I decided to add a brown M&M to the center of each cupcake (see picture below for the final product!) Here’s the recipe for the cupcakes:

INGREDIENTS FOR CHOCOLATE CUPCAKES

2 cups of sugar

1 3/4 cups of all-purpose flour

3/4 cup of Hershey’s Cocoa (unsweetened cocoa)

1 1/2 teaspoons of baking powder

1 1/2 teaspoons of baking soda

1 teaspoon of kosher salt

2 eggs

1 cup of milk

1/2 cup of vegetable oil

2 teaspoons of pure vanilla extract

1 cup of hot coffee

DIRECTIONS:

Preheat oven to 350 degrees.

Line two muffin trays with cupcake liners. Combine dry ingredients in bowl. Stir slowly to combine dry ingredients. Add eggs, milk, oil, and vanilla and mix well, scraping down sides of bowl as needed. Turn mixer to lowest speed and slowly add hot coffee, be careful of splashing. .

Fill cups just slightly more than half way with batter.

Bake at 350 degrees for 15-20 minutes.

Remove from oven and let cool before frosting.

Makes about 30 cupcakes

INGREDIENTS FOR TEAL BUTTERCREAM ICING:

1 cup. butter, softened

4-5 cups powdered sugar

1 Tbsp. milk, if needed

M&M’s for decoration if desired

Blue and Green Food Coloring

DIRECTIONS:

Beat butter for 2 minutes. Scrap down the sides of the bowl. Slowly add powdered sugar and vanilla until you reach your desired consistency. Add milk if the buttercream becomes too stiff. Color the icing by adding mostly blue and just a little green to create a teal color to your liking. Pipe buttercream onto cooled cupcakes in a flower pattern and finish with an M&M in the center.

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