Double-Chocolate Cupcakes with Vanilla Buttercream Frosting

Cupcakes and Muffins

Penguin Cupcake, terminados 2


A year ago, my friend, knowing how much I love to bake, gave me a penguin cupcake kit for Christmas. I never got the opportunity to use it. However, I thought this year’s (or last year’s) New Year’s Party was the perfect opportunity to use it. No better way to say good-bye to the old year with a delicious chocolate cupcake with white frosting, right? Happy New Year! May you all be successful in your 2015 endeavors (which must include these cupcakes).

 Penguin Cupcake Kit

Double-Chocolate Cupcakes

Adapted from Cooking Light: Best Baking Recipes

Makes about 24 cupcakes


  • 9 oz all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 1/3 cup sugar
  • ½ cup butter, softened
  • 8 egg whites
  • 2 tsp vanilla
  • 1 cup 1% low-fat buttermilk
  • 2 ½ oz dark chocolate, finely chopped (I used Guittard 64%)


  1. Preheat the oven to 350F (177C).
  2. Combine the flour, cocoa, baking soda and salt. Stir with a whisk.
  3. Beat the sugar and butter in a large bowl with an electric mixer at medium speed until well combined. Add the egg whites and vanilla, beating well. Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with flour mixture. Fold in the chocolate.
  4. Spoon the batter into muffin cups lined with muffin cup liners.
  5. Bake in the preheated oven for about 18 minutes or until a wooden pick inserted in the middle comes out clean.
  6. Remove from the pan and cool completely.

Penguin Cupcakes, unfrosted 3

Penguin Cupcakes, unfrosted







Vanilla Buttercream Frosting

Adapted from Southern Living December 2012


  • ½ cup butter, softened
  • 1/8 tsp of salt
  • 16 oz of confectioner’s sugar
  • 3 tbsp milk
  • 1/2 tbsp vanilla


  1. Beat the butter and salt at medium speed with an electric mixer for 1 to 2 minutes until creamy.
  2. Gradually add the confectioner’s sugar alternately with the milk, beating at low speed until blended and smooth after each addition.
  3. Stir in vanilla.
  4. Use immediately.

Penguin Cupcakes, frostedPenguin Cupcakes, frosted 3







Assembling the Cupcakes


  • Double-Chocolate Cupcakes (recipe above)
  • Vanilla Buttercream Frosting (recipe above)
  • Decorations of your choice


  1. Once the cupcakes have cooled completely, use a frosting piper or piping bag to top the cupcakes with the frosting. You may also use a knife or spatula if you prefer.
  2. Top the frosted cupcakes with any decoration you desire.
  3. Most importantly, enjoy and indulge!


Comments: I was very happy with how these cupcakes turned out. They were spongy and delicate. The chocolate pieces gave them the perfect final touch. The frosting is the same one I used for the Christmas white cake. Everyone loved the cupcakes and thought the penguins were very cute. I actually ended up with 27 cupcakes, and, even though I had made half of the recipe, I had leftover frosting.

Penguin Cupcakes, terminados


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