cupcakes are cute, right?

well, get ready because there’s a way to make them even cuter without spending a lot of time or money!

i was invited to this cupcake couture blog party organized by Java Cupcake to show how effortless it can be decorating a cupcake table. i had a blast styling the cupcakes! especially because we had to use props that were already in the house. thank god for wedding gifts :) because 80% of these props wouldn’t be here without them!

now, time for the cupcakes:

it doesn’t matter if your cupcakes are as simple as chocolate cake with swiss meringue buttercream frosting because you can add some pizzazz with cupcake wrappers from bella cupcake couture.

they’re the kind of cupcake wrappers that’ll WOW your guests at your parties and gatherings. trust me. when i showed these to my friends the first thing to come out of their mouths was: THOSE ARE AMAZING.

see? :)

so cupcakes can be simple but delicious, of course you can ALWAYS make them look more glamorous with cupcake wrappers. bella cupcake couture has tons of chic and stylish designs for any occasion under the sun. weddings, birthday parties, baby showers, graduation, and so forth.

i haven’t told you the best news yet. there’s a giveaway.

are you doing your happy dance yet? haha.

you’ll win 240 cupcake wrappers and many more prizes.

you can make 20 times my chocolate recipe and have good looking cupcakes with that many cupcake wrappers!

below are details on the giveaway and how to enter.

and of course i have a recipe :)

this is my all-time favorite recipe for chocolate cupcakes because they have a deep chocolate flavor, and are very fudgey but light and airy. i paired them with my favorite frosting: swiss meringue buttercream, which reminds me of ice cream. so good!

fudgey chocolate cupcakes ingredients:

1 cup all purpose flour
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/4 cups granulated sugar
1 extra large egg, room temperature {sitting on the kitchen counter for 30-50 minutes approximately}
1/2 cup whole milk, room temperature {sitting on the kitchen counter for 30-50 minutes approximately}
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
1/2 cup boiling water
3 tablespoons strong brewed decaf coffee

yields 12 to 13 cupcakes

swiss meringue buttercream frosting ingredients:

1 and 1/4 cups granulated sugar
4 large egg whites
2 sticks unsalted butter, cold to the touch {sitting on the kitchen counter for 30-50 minutes approximately}
1 teaspoon vanilla extract
1/2 tsp sea salt

yields 12 to 13 cupcakes

directions:

1. preheat oven to 325 degrees. line one standard size cupcake pan with grease-proof good quality cupcake liners.
2. in a medium bowl sift flour, cocoa powder, salt, baking powder, baking soda and sugar together.
3. in the bowl of a stand mixer beat egg, milk, oil and vanilla for 1 minute on medium-low speed {speed #4 in a kitchenaid} until combined.
4. in a small bowl or large measuring cup combine boiling water and coffee. add in a steady form to eggs, milk and oil mixture at slow speed until well combined, about 30 seconds.
5. set speed to the slowest setting and add flour mixture to liquids, 1/2 cup a at time until combined. do not over mix.
6. with a standard size ice cream scoop, divide chocolate batter evenly among the cupcakes, filling them about 3/4 full.
7. bake for 18-20 minutes, or until the tops spring back to the touch, rotating the pans half way through baking. start checking at the 18th minute mark with a toothpick.
8. cool cupcakes in the pan on a wire rack for 5 minutes and take out of pans. let cool completely on the cooling rack before frosting, about 30 minutes.
9. make the frosting: add water to a large pot and set on a stove burner over medium heat. you want the water to steam not to boil.
10. in the bowl of a stand mixer, add sugar and egg whites. place bowl on top of pot with simmering water. whisk egg whites and sugar for 3 minutes, or until the sugar has dissolved and the mixture is shiny and smooth. be careful when you touch the mixture to check if the sugar has dissolved since it’s hot.
11. transfer bowl to stand mixer and beat with the whisk attachment for 10-12 minutes, or until glossy, fluffy and soft peaks form. while egg whites are whisking, cut butter in 1/2 tablespoon pieces.
12. once egg whites are ready, add butter, two pieces at a time beating on medium to medium-high speed. add salt and vanilla. mix until well combined. if the frosting is runny, pop it in the freezer for 10 minutes. take out of the freezer and beat at medium high speed for about one minute or until fluffy and smooth.
13. frost cupcakes with desired tip.
14. store in an airtight container at room temperature for up to 3 days.

i’m SO happy to be a part of this blog party and show you that it’s super easy to create a magazine-worthy cupcake set up.

…and the talented bloggers participating in this awesome giveaway are

An American Cupcake in London

Bella Cupcake Couture

Chronicles of a Foodie

Crazy for Crust

Creative Food

Cupcakes Take the Cake

Diary of a Mad Hausfrau

Eat Your Heart Out

Haniela’s

Hoosier Homemade

In Katrina’s Kitchen

Inside BruCrew Life

Java Cupcake

Love From the Oven

Make Bake Celebrate

Not Just a Mommy

Sugar Daze

Sugar Swings! Serve Some

The Baked Equation

The Baking Cup

The Decorated Cookie

how to enter: leave me a comment below stating why you should win and “like” my facebook page. and YOU MUST fill out the entry form with this rafflecopter widget in order to enter to WIN this Prize Pack {a $565 value}. if you don’t, you won’t be considered to win.

the prize pack is open to anyone in the U.S. and Europe. a winner will be chosen Tuesday, May 28, 2013 and announced within 24 hours of the contest ending. winner will be contacted via email to claim their prize.

thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Bella Cupcake Couture

Cupcake Stand

Java Cupcake

Lil’ Punkin Creations

Sweets & Treats Boutique