Saturday, February 12, 2011

Chocolate Lovers Cupcake

Chocolate cupcake + chocolate frosting= say no more!  That's about all I need to hear before I begin stuffing my face.  But in this case, I needed to exercise extreme self control because this time these weren't for my belly.  These cute little cakes were for a very special Valentine's engagement party. Congrats Jan and Adam! When asked to make these I couldn't resist the opportunity to bake up some more smiles.  I've said it before, I'll say it again and again, nothing says love like a cupcake (especially a chocolate lovers cupcake!)  You certainly wouldn't have to ask me twice to sink my teeth into one of these little guys.

This cake was unbelievably moist, rich, and all around perfect.  I figured I couldn't go wrong if I followed a 5-star recipe by Ina Garten.  This was a bit risky to try a new recipe when making so many cupcakes, but what can I say..I'm a daredevil (sort of...).  I couldn't have been happier with the outcome so if you're looking for a great chocolate cake recipe, let this be the last place you look. They are that good. If you do try these out, don't be alarmed when you start adding the wet ingredients to the dry...the batter will be very, very thin but that's how it's supposed to be!  I have to admit, I was a little nervous at first when I saw it, but they came out perfectly.  And after allowing a little time to cool and getting topped with chocolate frosting, these cupcakes became a choco-holics dream come true!

Too much chocolate for you, you say?  (As if there could ever be such a thing!)

This chocolate cake even tastes great when paired with a super easy and scrumptious vanilla frosting.  (I know, I know, you're probably thinking "Hey, we've seen this!" But I had to share this version with you too...they're just  too good to pass up!)

And how freakin' adorable and awesome are those cupcake liners?  My mom happened to find them one day and I'm so happy she's such a thoughtful Mumma and picked them up, because I just love they way they look with the cupcakes.  Simple. Elegant. (and most importantly) Delicious.

For the cupcakes: 

  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Preheat the oven to 350 degrees F. Spray cupcake liners with a non-stick spray.  Add liners to cups.
  •  Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. 
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. 
  • With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 
  • Using an ice cream scoop our tablespoon, spoon batter into the prepared pans (2/3 full) 
  • Bake for 18-22 minutes, until a cake tester comes out clean. 
  • Cool in the pan for 30 minutes, then turn them out onto a cooling rack and cool completely.

Adapted by: Food Network 

For the Chocolate Frosting:
**(I was able to frost 24 cupcakes with this recipe)

  • 2 3/4 cups confectioners' sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter
  • 5 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
(Note:  I used heavy cream instead of evaporated milk)

  • In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
  • In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Adapted from: AllRecipes

For the Vanilla Frosting:
Makes enough for 30 cupcakes
**(I was able to frost 24 cupcakes with this recipe)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
(Note: I used heavy cream instead of milk)

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. 
  • With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. 
  • If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
Adapted from:  52Cupcakes

1 comment:

  1. Works of art! Almost too pretty to eat!


    Auntie Susan