I made these cupcakes for my friend Christin's birthday party last year. They turned out to be delicious!
Cupcakes
Ingredients:
2/3 cup all-purpose flour
2 1/2 Tbs. unsweetened cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
3 oz. bittersweet chocolate, chopped
11 Tbs. unsalted butter, cut into pieces
3/4 cup plus 2 Tbs. sugar
3 eggs, at room temperature
1 tsp. vanilla extract
Directions:
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour. Frost the cupcakes with the cream cheese frosting. Makes 12 cupcakes.
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour. Frost the cupcakes with the cream cheese frosting. Makes 12 cupcakes.
Cream Cheese Frosting
Ingredients:
1 lb. cream cheese, at room temperature
16 Tbs. (2 sticks) unsalted butter, at room temperature
4 cups confectioners’ sugar
2 tsp. vanilla extract
1 lb. cream cheese, at room temperature
16 Tbs. (2 sticks) unsalted butter, at room temperature
4 cups confectioners’ sugar
2 tsp. vanilla extract
Directions:
In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and continue to beat for 2 to 3 minutes more. Add the confectioners’ sugar 1 cup at a time and beat until smooth and no lumps of sugar are visible. Add the vanilla and beat until combined. Makes 5 cups.
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1 comments:
So cute. Almost too cute to eat. But maybe not. I will bet they were delightful.
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