cake it easy: Old-Fashioned Chocolate Cupcakes ( by Cheryl ) cake it easy: Old-Fashioned Chocolate Cupcakes ( by Cheryl )

Wednesday, August 18, 2010

Old-Fashioned Chocolate Cupcakes ( by Cheryl )

14 regular cupcakes / 375 degree oven
1/2 cup (1 stick) butter, room temp
1-1/4 cups sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoons vanilla
1. Preheat oven to 375 degrees.
2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
3. Add eggs, one at a time, beating until well combined.
4. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
5. Measure out the milk and vanilla and stir to combine
6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
7. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Try to use the best quality cocoa you can find. It makes a huge difference. For this recipe she used Valrhona cocoa. Its so dark that the batter is almost purple.

Note: This cupcake recipe is the kind that will result in a flat cupcake (not domed). One thing you must be careful of is over-filling the cupcake paper. So, stick to 2/3’s full and don’t be tempted to squeeze that last bit of batter into one of the papers.


Chocolate Frosting
adapted from Martha Stewart’s Baking Handbook
5.3 ounces semi-sweet chocolate
3 tablespoons unsweetened cocoa powder
3 tablespoons boiling water
1 stick (1/2 cup) butter, room temperature
1/2 cup powdered sugar
1. Chop the chocolate and place in a heat proof bowl. Melt over a pan of gently simmering water. Remove from heat and let cool for 15 – 20 minutes.
2. Dissolve the cocoa powder in the boiling water in a small bowl. Set aside.
3. In an electric mixer, beat butter until creamy. Scrape the bowl.
4. Add powdered sugar and beat to combine.
5. Add cooled, melted chocolate and beat to combine.
6. Add cocoa paste and beat to combine.

No comments:

Post a Comment