If you are entering into the bakesale or birthday cukcake arena for school and birthdays this could last for years and if you suck at frosting like me, then this is a great tutorial from Camille Styles that is quite helpful.
Not a huge baker? My favotite cake/cupcake mixes are from Trader Joes and Simply Organic.
Chocolate ganache is about as decadent as it gets and it takes the cupcake to a decidedly sophisticated level. But if that’s not your style you could always pipe on some white swirls and compare it to the Hostess version.
Set out a bowl of warm chocolate ganache (recipe below) directly from the stove in a bowl twice the size of your cupcake. Give it one final stir to ensure the consitancy is smooth. Take your cupcake and dip to the level of the paper liner then twist a bit with your wrist. Lift up with a final twist so the last drip of chocolate falls back on the top of the cupcake. Top with an edible violet or leave it as is.
1 cup (two sticks) unsalted butter, softened
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Put butter, half the sugar, milk and vanilla extract in a large bowl and beat until smooth. Slowly add the remaining cups of sugar a bit at a time until you achieve your desired consistency. You’ll want a relatively thick icing.
1 bag of high quality semi-sweet chocolate chips
1/4 cup of heavy whipping cream.
Warm the cream in a double-boiler (or a bowl over simmering water). Add the chocolate chips and whisk continuously until chocolate has melted. Add more cream until desired consistency is achieved. Ice immediately.