- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. espresso powder
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1 tsp. vanilla extract
- 1/2 cup boiling water
- 4 cups powdered sugar
- 1 cup softened unsalted butter
- 2 tsp. Vanilla sugar
- 2-3 Tbsp. milk
- 1-2 tsp. food dye
- Preheat the oven to 350° F and line a cupcake pan with parchment liners then set aside.
- In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and espresso powder until each ingredient is well-combined then set aside.
- Create a well in the center of these dry ingredients then pour in the milk, vegetable oil, egg and vanilla.
- Put the 1/2 cup of water on the stovetop on medium heat while mixing the bowl of ingredients together. You’ll notice that the batter will seem thick.
- As soon as the water comes to a boil, pour it into the bowl and whisk until the batter is nice and smooth.
- Scoop the batter and fill the cupcake liners about 3/4 of the way full. Continue scooping until each cupcake liner has been filled.
- Place the cupcakes in the oven and bake for 12-15 minutes or until a toothpick inserted comes out clean.
- While the cupcakes are baking we can prepare the buttercream.
- Add your butter into a large bowl and whisk until it is light in color and creamy. Add in your powdered sugar and continue to whisk while adding in your vanilla and milk. Whisk until there are no clumps and your buttercream is light and creamy.
- Color the frosting according to the image of the pull apart cupcake style. You will need a light brown for the cone, pink for the ice cream, dark brown for the chocolate sauce and red for the cherry on top! Of course you can customize this to whichever colors you prefer.
- Once the cupcakes are out of the oven and cooled assemble them to create the cupcake shape. Click the link below to watch the full tutorial on how to assemble the shape and decorate.
- Enjoy!
