Midnight Chocolate Cupcakes with Strawberry Frosting

You know what I love about the weekends?  I can be sitting at my computer and all of a sudden the feeling of wanting to bake something comes over me.  The nice part is, I can pull away from my computer and go to the kitchen and bake or cook whatever I want.  I, unfortunately, don't have that luxury while at work :)

So last weekend I was working on some posts and got a craving for something cakey and chocolatey.  I did a bit of searching for just a few different ideas and I stumbled across this midnight chocolate cake recipe.  I thought....oh yum, chocolate cupcakes with cream cheese frosting!!    CRAP! I don't have any cream cheese.  Ok, scratch the cream cheese frosting, how about just a plan butter cream frosting.......and so the Midnight Chocolate Cupcake with Strawberry Frosting was born.

Midnight Chocolate Cupcakes with Strawberry Frosting
Adapted from Sunset Magazine
Printable Recipe 
Ingredients:
1/4 cup vegetable oil
2/3 cup unsweetened cocoa powder
1 1/3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
2 large egg whites
1 teaspoon vanilla
1 cup water
For the Strawberry Frosting -
1 stick of unsalted butter (1/2 cup), softened
1-2 cups powdered sugar
1 teaspoon vanilla extract
strawberry preserves (I used about 2 Tablespoons, you might want more or less strawberry flavor)

Directions:
Preheat your oven to 350 degrees F.  Line a 12 cup muffin tin (or you could use your silicone muffin pans) with cupcake liners; set aside.

In a bowl, add the cocoa powder, flour, soda, and salt; whisk until combined.

In a bowl of a stand mixer (or you could use a large mixing bowl and a hand mixer, or you can mix it all together by hand) fitted with a paddle attachment, add the sugar, oil, egg whites, vanilla, and water.  Mix on low until well combined.  Slowly add the flour mixture, taking time to scrape down the sides as you go.  Beat on medium until smooth.  Pour into prepared cupcake liners and place in oven.  Bake for 18-20 minutes, making sure to rotate your pan half way through the baking time.  The cupcakes are done when a toothpick inserted in the middle comes out clean.  Remove from oven and allow to cool completely before frosting.

To make the frosting:  In a mixing bowl of a stand mixer, fitted with the whip attachment, add the butter.  Turn the machine on and let it beat the butter, on low, for about 2 minutes.  Slowly add the powdered sugar a little at a time until it reaches the rich consistency for spreading.  Add the vanilla and the strawberry preserves and beat until just combined.  (If the frosting is too dry, add a little milk or cream...if it's too wet, add more powdered sugar)  Frosted cupcakes can be covered and stored for up to 3 days.  Enjoy!

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