American Idol and Cupcake Hero collide…

After taking a month off of cupcake hero, I’m back. This cupcake isn’t a creative recipe, but it does use cocoa powder! I have some other more creative ideas brewing in my head that I want to try out for another entry. BUT, I thought it was fitting to submit my Idol finale cupcakes. This is my go-to chocolate cupcake recipe. I actually got the recipe from the CH founder herself. I always add another level of chocolate by throwing in some chocolate chips at the end. They melt just enough to give a fudgey center to the cupcake. This recipe is so good and always turns out perfectly. My little sister has also made them with great success.
I threw these together for an American Idol finale party that I’m going to tonight. I’ve been a David Cook fan from the beginning. There was just something different about him that I was drawn to.
After last night’s performances, I’d have to say that I think David Archuletta is going to win. While this makes me sad, I know David Cook will get a record deal and he’ll be okay. I personally don’t think David Archuletta has what it takes to be a pop star. His voice and style lends himself more towards signing for Disney movies or at King’s Island or something like that. David Cook on the other hand could sell records today. Heck he could have started selling records after he performed Billy Jean a couple weeks ago. Although I do agree with Cooky critics that he may have peaked too early…
I whipped up some cream cheese frosting and added blue and silver sprinkles. And little David heads to the cupcakes. Hubby said the heads were kinda creepy, but I think they’re cute. I would have just put all David Cook heads on, but I figured some people at the party might not appreciate it.

Chocolate Cupcakes – recipe from Quirky Cupcake
Makes 12 to 15 cupcakes
1 1/2 cups unbleached white flour – I use King Arthurs White Whole Wheat Flour
1/3 cup unsweetened cocoa powder – I used Ghirardelli cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil – I used 1/4 cup oil and 1/4 cup applesuace
1 cup cold water
2 teaspoons pure vanilla extract
2 tablespoons vinegar
3/4 cup chocolate chips + 1 Tbsp flour

To make the cupcakes, preheat the oven to 375 degrees Fahrenheit.
Line a 12-cupcake tin with foil or paper liners and set aside. Sift together the flour, cocoa, baking soda, salt, and sugar in a large mixing bowl. In a 2-cup measuring cup, measure and mix together the oil, water, and vanilla.

Mix the chocolate chips and flour in a ziploc bag or tupperware container. Shake until chips are coated by flour. This is prevent them from sinking to the bottom of the cupcake while baking.

Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Stir in the chocolate chips.

Working quickly, distribute the batter into the foil- or paper-lined 12-cupcake tin. If you have leftover batter (depending on how high you fill the liners) you can make a few extra cupcakes by using a few foil liners on a cookie sheet.

Bake for 20 minutes. Set the cupcakes on a wire rack for 10 minutes to cool in pan, then transfer to wire rack to cool completely.
Cream Cheese Frosting
4 oz cream cheese at room temp – I used Tofutti Better than Cream Cheese
1/2 stick butter at room temp – I used Earth Balance
1 1/2 tsp vanilla extract
powdered sugar

Cream butter and cream cheese until fluffy.

Add vanilla extract.

Slowly add powdered sugar until desired consistency is reached.