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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