Saturday, June 07, 2014

"Death by Chocolate" Cupcakes // Recipe


Ingredients:

CHOCOLATE CUPCAKES

  • 1/2 cup unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

CHOCOLATE FROSTING

  • 2 and 3/4 cup confectioners' sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup semi-sweet chocolate chips for decoration (optional)

Directions:

For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
Melt the butter and chocolate over low heat in a small pan. Stir until smooth and set aside to slightly cool.
In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not over mix. The batter will be very thick like pudding.
Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
For the frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy (about 2 minutes). Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
Frost cooled cupcakes and top with chocolate chips as desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.  Store covered in the refrigerator is desired for up to 1 week.

Just to warn all of you chocoholics out there, these cupcakes are extremely addicting once you try them! They are a bit rich I will say, but they are also splendidly delicious and very scrumptious for choco lovers! Enjoy!

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