I haven't made an everyday chocolate cupcake in a long time so I figured I was due. This is a pretty typical chocolate chocolate cupcake. The frosting was bit fluffy for my taste as I tend to prefer a dense frosting, but it was tasty. The cake itself was nice and moist. Overall a good chocolate cupcake.
Enjoy!
Cupcake
2 cups flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
1 cup brown sugar
4 eggs
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla
Frosting
1 1/2 cups butter, room temperature
2 tablespoons milk
9 ounces unsweetened chocolate, melted and cooled to room temperature
1 teaspoon vanilla
2 1/2 cups powdered sugar, sifted
For cupcake:
- Heat oven to 350. Line a 12 cup cupcake tin.
- Sift together flour and baking soda in small bowl.
- With mixer, cream butter and sugars together. Beat until fluffy, about 3 minutes.
- Add eggs one at a time until incorporated. Add chocolate and beat until well combined.
- Alternately add buttermilk/vanilla and dry ingredients. Do not over mix.
- Scoop into liners about 2/3 full. Bake 20-24 minutes.
For frosting:
- Beat butter until creamy. Add milk and beat to combine. Add chocolate and vanilla and mix until smooth.
- Slowly add sugar. Once all is added beat on medium high until fluffy, about 2 minutes.
Oh, such a beautiful cupcake! Will you teach me how to decorate with frosting? I'm terrible.
ReplyDeleteThanks! I have decided that the only way I can make the frosting pretty is with the right tips. I now have (and LOVE) the Wilton tips: 1A (a big, fat, round tip), 1M (an extra large star tip which I used for these cupcakes), and 6B (an extra, extra large star tip with lots of points). I had to order them from a cake decorating store since Michael's and Joann's don't carry them, but it was worth the effort. So much easier!
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