On the run with a chocolate cupcake in my hand!

Not much time for posting but I tried a new cupcake recipe that MUST be shared.  It’s nothing fancy…or new…or difficult.  Just a little different.

I made these yesterday morning to take to the birthday boy.  Of course,   I had to do a taste test on one.  Wow and YUMMY!!

Then it dawned on me that I needed pics.  So I got that done. And decided to cut one in half for a photo.  And everybody knows you can’t cut a cupcake in half and then put it back together.  Because I worried that it  might dry out, I came to the conclusion that the only thing to do was to eat it.  I sacrifice for you people! WOW and YUMMY!!

Yeah, I liked them and the birthday boy did too!  More to be made today.  Later today.

This recipe makes exactly enough for a 12 cupcake pan.  Precisely.  Next time I’m doubling.  There is absolutely NO point in making 12 cupcakes in this kitchen.  That’s just silly.

Next round will find me adding a bit more butter and really really watching the time.  18 minutes is what I’m looking at.

 

Quick. Easy. Yummy.  There you go…

The recipe is adapted from the blog Sprinkle Some Sugar.

The Ultimate Chocolate Cupcake

The Ultimate Chocolate Cupcakes
Yield: 12 cupcakes
3/4 cup + 2 tbs all-purpose flour (trying cake flour next time)
1 cup granulated sugar
1/2 cup cocoa powder
3/4 tsp baking soda
pinch salt
1 egg
1/2 cup buttermilk
1/4 cup unsalted butter, melted (add 2 Tablespoons)
1/2 tsp vanilla extract
1/2 cup hot, strong coffee (if using instant, use 2 tsp with 1/2 cup hot water)
Chocolate Buttercream
1 cup unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla extract
1/2 cup cocoa powder, sifted
2-3 tbs heavy cream (or milk for a less creamy frosting {use less})
Instructions:

Preheat oven to 375 degrees. Line a cupcake tin with paper liners, set aside.

In a large bowl, whisk flour, sugar, cocoa, baking soda, and salt. Set aside. In the bowl of your stand mixer fitted wight he paddle attachment, beat eggs, buttermilk, melted butter and vanilla together until thoroughly combined. Slowly pour in dry ingredients until smooth. Pour in hot coffee and mix until completely smooth. Batter will be very runny.

Divide batter among prepared cupcake liners no more than 2/3 full (the batter will rise over and create a huge mess!). Bake for 20-25 minutes or until a toothpick inserted in the center comes out moist with a few crumbs. Tops should slightly spring back when touched. Allow cupcakes to cool for about 10 minutes in hot pans so they have time to set up and be easier to handle before transferring to wire racks to finish cooling. While cupcakes are cooling, prepare frosting.

For the frosting, beat butter for 3 minutes on medium speed until smooth and no lumps remain. Sift cocoa powder and powdered sugar together and add to butter until completely combined. Add vanilla and heavy cream and whip frosting until light and fluffy. Start with 1 tbs of heavy cream and work up from there if you want it to be thinner. Once cupcakes are completely cooled, frost them and serve.

Note: I like to squirt frosting down the middle of the cupcake…you know, Hostess Cup Cake style!

Frosted cupcakes will stay fresh for up to 3 days stored in an airtight container. Frosting stays exactly like the day it was made, no hard coating on the outside and the cupcakes stay very moist.