Easy Chocolate Cupcakes with Lemon Flakey Sea Salt

Ingredients

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk (dairy or plant-based)

1/4 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1/2 cup boiling water ( very important for moist cupcakes )

For the Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1/3 cup unsweetened cocoa powder

3 tablespoons milk or heavy cream

1 teaspoon vanilla extract

For Topping:

Lemon Flakey sea salt

Instructions

Preheat the Oven:

Preheat your oven to 350°F  Line a 12-cup muffin tin with cupcake liners.

Make the Cupcake Batter:

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and plain sea salt.

Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until just combined.

Carefully stir in the boiling water. The batter will be thin, but this ensures moist cupcakes.

Bake the Cupcakes:

Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting:

In a medium bowl, beat the softened butter until creamy.

Gradually add the powdered sugar and cocoa powder, mixing until smooth.

Add the milk and vanilla extract, and continue beating until the frosting reaches a spreadable consistency. Add more milk or heavy cream if needed.

Frost and Decorate:

Spread or pipe the frosting onto the cooled cupcakes.

Lightly sprinkle Lemon Flakey sea salt over the top of each frosted cupcake for a delicious sweet-and-salty finish.

Serve and Enjoy:

These cupcakes are perfect for any occasion. Store them in an airtight container at room temperature for up to 3 days.

Tips:

Boiling Water: Adding boiling water enhances the cocoa's flavor and creates a moist texture.

Salt Control: Use a light hand with the sea salt—just a pinch per cupcake to balance the sweetness!

Make Ahead: The cupcakes can be baked a day ahead and frosted before serving.

These chocolate cupcakes are rich, moist, and incredibly easy to make, with a hint of sophistication from the flakey sea salt!

Butternut Squash Round on Crackers with Blue Cheese, Honey & Flake salt

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon fresh thyme leaves, finely chopped

• 1 tablespoon fresh rosemary, finely chopped

• 1/2 teaspoon fine flake salt (or adjust to taste)

Instructions:

1. Prepare the Butter:

   • Place the softened butter in a medium mixing bowl. Ensure it's soft enough to mix easily but not melted.

2. Chop the Herbs:

   • Finely chop the fresh parsley, thyme, and rosemary. Removing the woody stems from the thyme and rosemary ensures a smoother texture.

3. Combine Ingredients:

   • Add the chopped herbs and flake salt to the butter. Using a fork or spatula, mix everything together until the herbs are evenly distributed throughout the butter.

4. Shape the Butter:

   • Transfer the herbed butter onto a sheet of parchment paper or plastic wrap.

   • Roll it into a log shape, twisting the ends of the parchment or wrap to seal. Alternatively, you can press the butter into a small ramekin or butter mold for a decorative presentation.

5. Chill:

   • Refrigerate the herbed butter for at least 1 hour to firm up. This step allows the flavors to meld.

6. Serve:

   • Slice the butter log into rounds or scoop it from the ramekin as needed. It's perfect for spreading on bread, melting over vegetables, or topping grilled meats.

Storage Tips:

• The herbed butter can be stored in the refrigerator for up to 1 week or frozen for up to 3 months. Wrap tightly to maintain freshness.

Enjoy your flavorful homemade herbed butter! 🧈✨🌿