CHOCOLATE CUPCAKES 4 WAYS (DARK ORANGE, VANILLA FRAPPACCINO, S'MORE, & CHOCOLATE HAZELNUT)

Maximize your time by turning a one cupcake batch into 4 different cupcakes by making different icings!

RECIPE BELOW:

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Chocolate Cupcakes:
About 36 mini cupcakes
2 Tbsp (30g) of softened butter
3/4 cup (150g) of sugar
2 Tbsp (30mL) of canola oil
1 egg
1/2 tsp (4g) of baking soda
1 tsp (5mL) of vanilla extract
1/2 cup (55g) of unsweetened cocoa powder
1/4 cup (60mL) of coffee
1/2 tsp (4g) of salt
1 cup (120g) of AP Flour
1/4 cup (60mL) of buttermilk

DIRECTIONS:
Preheat your oven to 350F. To your mixer attached with the whisk attachment, whisk your butter and sugar together on medium speed. Then add in the canola oil, vanilla extract, and egg and beat for another 15 seconds. Next add in the baking soda, cocoa powder, and cooled coffee, and beat until well combined. **Make sure to scrape down the sides of the bowl periodically, to make sure all of the ingredients are well combined. Then add in your flour in 3 stages and buttermilk in 2 stages, starting and ending with the flour. Scrape down the sides of the bowl, all the way to the bottom, give everything another mix and then scoop out about a tablespoon of batter into each mini cupcake liner, or 3/4 of the way full. Bake for about 25 minutes.

Dark Chocolate Orange Icing:
*Enough icing for 24 mini cupcakes (divide recipe accordingly, if making more than one icing)
1/2 package cream cheese (4oz.), softened
4 tbsp of butter, softened
1/2 tsp of orange extract
2-3 drops of orange food coloring dye
1 1/2 cups of powdered sugar
Dark chocolate chips for garnish or dark chocolate shavings or sprinkles

DIRECTIONS:
Mix your cream cheese and butter together on medium speed. Then add in your orange extract and food coloring together. Next, slowly add in you powdered sugar to your mixer. *Make sure to scrape down the sides of the bowl periodically, to make sure all of the ingredients are well combined. Add it to a piping bag fitted with an X-Large round tip and chill in the refrigerator for 20 minutes to firm up the frosting. Garnish with chocolate chips or other preferred garnishes.

Vanilla Frappuccino Icing:
*Enough icing for 24 mini cupcakes (divide recipe accordingly, if making more than one icing)
1/2 package cream cheese (4oz.), softened
4 tbsp of butter, softened
1 tbsp of coffee, cooled
1/2 tsp of vanilla extract
1 1/2 cups of powdered sugar
chocolate twisters for garnish

DIRECTIONS:
Mix your cream cheese and butter together on medium speed. Then add in your coffee and vanilla extract together. Next, slowly add in you powdered sugar to your mixer. *Make sure to scrape down the sides of the bowl periodically, to make sure all of the ingredients are well combined. Add to a piping bag fitted with a large star tip and chill in the refrigerator for 20 minutes to firm up the frosting. Garnish with chocolate twisters.

S'more Icing:
*Enough icing for 24 mini cupcakes (divide recipe accordingly, if making more than one icing)
1/4 cup of brown sugar
2 egg whites
cinnamon toast crunch cereal for garnish

DIRECTIONS:
Heat the sugar and egg whites in a double boiler until the sugar has completely dissolved. Then add the mixture to the mixing bowl of your stand mixer with the whisk attachment, and beat on high speed, until stiff peaks form, about 10 minutes. dd to a piping bag fitted with a large round tip, and it's ready to go onto your cupcakes. Garnish with cinnamon toast crunch pieces.

Chocolate Hazelnut Icing:
*Enough icing for 24 mini cupcakes (divide recipe accordingly, if making more than one icing)
1/4 cup of sugar
2 egg whites
1 stick (8 tbsp) of butter, softened
1/4 cup of chocolate hazelnut spread like Nutella
Ferrero Rocher Chocolate Candies

DIRECTIONS:
Heat the sugar and egg whites in a double boiler until the sugar has completely dissolved. Then add the mixture to the mixing bowl of your stand mixer fitted with the whisk attachment, and beat on high speed, until stiff peaks form, about 10 minutes. Then add in your butter and whisk until all of the ingredients are well combined. Swap out your whisk attachment for the paddle attachment, and add your chocolate hazelnut spread to your mixing bowl. Mix until all of the ingredients are well combined, and then add it to a piping bag, fitted with a large star tip. Garnish with a Ferrero Rocher chocolate.