Chocolate Cupcakes Topped with Basil Frosting

Cupcakes are the greatest invention of all time, don't try to debate me on this one. But, it can get boring going for the same combination of vanilla and chocolate over and over again. So, why not switch up the flavors with some basil frosting?

While scouring the Internet for new recipes over the summer, I came across something I had never thought of before: basil frosting. I knew immediately that I had to try it, since basil is my third favorite part of pizza, just below the crust and sauce.

I made it once over the summer, but it needed some tweaks. And so, with a little experimentation, a new recipe was born. Word to the wise: start the frosting first so you have time to cool the cream. 

Chocolate Cupcakes

• Prep Time:20 mins
• Cook Time:25 mins
• Total Time:45 mins
• Servings:6
• Easy

Ingredients

• 4 tablespoons butter melted
• 1/4 cup vegetable oil
• 1/2 cup water
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 3/4 teaspoon baking soda
• a pinch salt
• 1 large brown egg
• 1/4 buttermilk
• 1 teaspoon vanilla extract

• Step 1

  Preheat oven to 350°F. Line a jumbo muffin tin with 6 liners, or coat with cooking spray and a little bit of flour.

• Step 2

  Combine the butter, vegetable oil, and water in a small bowl.

  

• Step 3

  In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.

  

• Step 4

  With a hand mixer, beat the wet mixture into the dry.

  

• Step 5

  Beat in one egg.

  

• Step 6

  Beat in the buttermilk and vanilla extract until the batter is smooth.

  

• Step 7

  Evenly divide the mix into lined or greased tins, bake for 25 minutes, or until a toothpick inserted comes out clean. Let them cool for a few minutes in the pan before removing to cool completely.

  

Basil Frosting

• Prep Time:2 hrs 30 mins
• Cook Time:10 mins
• Total Time:2 hrs 40 mins
• Servings:6
• Medium

Ingredients

• 1/2 cup basil
• 1 1/2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• Green food coloring

• Step 1

  Chop up basil leaves

  

• Step 2

  In a pan over medium heat, stir the chopped basil into the heavy cream until it simmers. Turn the heat off and allow to cool.

  

• Step 3

  Place the mixture in the refrigerator for at least 2 hours. The cream should be cool for the next step.

• Step 4

  Remove the basil leaves with a strainer, and squeeze any excess juice into the cream. Discard leaves.

  

• Step 5

  Add the cream to a large bowl, followed by the powdered sugar and vanilla extract. Beat on a high speed until the mixture has the consistency of whipped cream. Add a few drops of green food coloring (I use one or two for a pale green tint).

  

• Step 6

  Frost the cupcakes using a piping bag, and finish them off with some leftover basil leaves.