A Megabite Birthday + Chocolate Cupcakes

It’s been a good weekend so far … full of dinner crepes, root beer floats and late night chit chat. And to top it all off, today is my blog’s birthday!

One year ago today I posted my first recipe on here. So there you go!

Thursday night I drove a couple hours west and sang along to my favorite bands that I loved in high school (and maybe still do). Nobody was there to judge me when I messed up the words. I might’ve judged myself a smidgen with a shrug in the rearview mirror, but what do I care what I think?

I went to Grand Rapids to hang out with one of my most favorite ladies ever. Since her birthday recently passed, I made her raspberry almond tartlettes and tried not to get too upset when the raspberries let me down and got moldy. Jerks! Don’t worry though, we kept it real and were able to enjoy most of them anyhow.

And tonight I made cupcakes and decorated them all willy-nilly to celebrate one year of megabites. I’m pretty excited about it. Come over for a cupcake, already!

Hummingbird Bakery’s Chocolate Cupcakes {makes 12}
Cake and frosting recipes adapted from the dreamy Hummingbird Bakery Cookbook


  • 3/4 cup + 2 T all-purpose flour
  • 2 1/2 T unsweetened cocoa powder (I used Dutch process.)
  • scant 3/4 cup sugar
  • 1 1/2 t baking powder
  • pinch of salt
  • 3 T unsalted butter, at room temperature
  • 1/2 cup milk
  • 1 egg
  • 1/4 t vanilla extract
  • 1 quantity chocolate frosting (recipe below)
  • sprinkles, coconut, sanding sugar, hopes, dreams


  1. Preheat the oven 325ºF.
  2. Put the flour, cocoa, sugar, baking powder, salt and butter in the bowl of a stand mixer using the paddle attachment (or use a handheld electric mixer) and beat on low speed until you get a sandy consistency and everything is combined.
  3. Whisk the milk, egg and vanilla together in a pitcher. Slowly pour about half into the flour mixture. Beat to combine. Pour in the remaining milk mixture and turn mixer up to high and mix just until all combined and no lumps remain.
  4. Divide batter between 12 paper lined muffin cups. Bake in the preheated oven for 20-25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely. When the cupcakes are cool, frost!

I get out all of my sprinkles when there’s a birthday happening.

Hummingbird Bakery Chocolate Frosting


  • 2 1/3 cups confectioners’ sugar, sifted
  • 6 1/2 T unsalted butter, at room temperature
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1/2 t espresso powder (optional)
  • 2 T milk


  1. Beat confectioners’ sugar, butter, cocoa and espresso powder (if using) together using an electric mixer until the mixture comes together and is mixed. Turn the mixer down to a slower speed and add the milk a couple teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

The cupcakes weren’t the only things covered with sprinkles and coconut.

12 thoughts on “A Megabite Birthday + Chocolate Cupcakes”

  1. Congratulations, Megan! I’m glad you were able to celebrate in the best way possible – with super cute cupcakes! I can’t wait for another year of pretty, delicious treats. Keep up the awesome work!

  2. Pingback: Insta-recipes #1

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