Tuesday, March 2, 2010

Chocolate Cupcakes with Chocolate Frosting

I love, love, love chocolate! I've been searching for a good chocolate cake recipe and I found this from Chockylit. I cut the chocolate frosting's recipe in half, 6 cups is too much for 14 cupcakes. However, the leftover wouldn't be too bad. You can keep it in a covered container and store in the refrigerator for snacking later.

Old-Fashioned Chocolate Cupcakes

~ adapted from Chockylit
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 teaspoon vanilla

Preheat oven to 375 degree

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

2. Add eggs, one at a time, beating until well combined.

3. Measure the flour, baking powder, baking soda, salt and cocoa powder into a small sized bowl and whisk to combine.

4. Measure out the milk and vanilla and and stir to combine.

5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

6. 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.

Mrs. Milman's Cholcolate Frosting

~ adapted from Martha Stewart
Makes 6 cups

24 ounces Nestle semisweet chocolate morsels

4 cups whipping cream

1 teaspoon light corn syrup

1. Place chocolate morsels and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.

2. Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.

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