February 8, 2013

Chocolate Cupcakes with Buttercream Frosting —Recipe after the jump— [[MORE]] These taste amazing. Ok it’s chocolate so you can’t really go wrong with it, but the texture of the cake is really important too, right? If you follow the recipe, your cupcakes should turn out beautifully sponge and soft, just like mine did :) I made these for a friend’s get together and they were really quickly swooped up.  The only difference I made was I made 24 mini cupcakes instead of 12 big ones.  Recipe from Laura in the Kitchen (She’s really great because she’s demonstrates everything on video) Chocolate Cupcakes Makes 1 Dozen Ingredients: -½ cup Unsalted Butter, at room temperature -¾ cup Granulated Sugar -¼ cup Brown Sugar -1 Egg -½ cup Cocoa Powder -1 cup All Purpose Flour -¼ tsp Salt -1 tsp Vanilla Extract -½ tsp Instant Espresso Powder -1/2 tsp Baking Powder -½ tsp Baking Soda -3/4 cup Buttermilk Method: 1) Preheat your oven to 350 F/176 C degrees, line a 12 (or 24 mini) piece cupcake tin with liners and set aside. 2) In a small bowl, combine the flour, cocoa powder, baking powder, baking soda and salt, set aside. 3) In a large bowl, cream together the butter and both sugars, add the egg and vanilla and whisk until smooth. 4) Add the dry ingredients and mix just until they are almost all incorporated. Add the buttermilk and mix everything quickly so you don’t over mix. 5) Using an ice cream scoop, fill your muffin tin and bake them for about 18 to 20 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. 6) Let them cool completely before frosting them. Buttercream Frosting (Although I used Laura’s method this isn’t Laura’s buttercream frosting. You can check it out here if you’re interested) Makes enough to frost about 16 mini cupcakes  -120g butter, softened - 3/4 cup icing (powdered) sugar -1 tsp vanilla bean paste -1 tbsp milk Method: 1) In a large bowl, cream together the butter, sugar and vanilla until well combined and smooth. Add the milk and keep whisking until you get a smooth and creamy frosting consistency. (Add 1 more tbsp of milk if you think it’s necessary) Enjoy! J

Chocolate Cupcakes with Buttercream Frosting

—Recipe after the jump—

These taste amazing. Ok it’s chocolate so you can’t really go wrong with it, but the texture of the cake is really important too, right? If you follow the recipe, your cupcakes should turn out beautifully sponge and soft, just like mine did :) I made these for a friend’s get together and they were really quickly swooped up. 

The only difference I made was I made 24 mini cupcakes instead of 12 big ones. 

Recipe from Laura in the Kitchen (She’s really great because she’s demonstrates everything on video)

Chocolate Cupcakes

Makes 1 Dozen

Ingredients:

  • -½ cup Unsalted Butter, at room temperature
  • -¾ cup Granulated Sugar
  • -¼ cup Brown Sugar
  • -1 Egg
  • -½ cup Cocoa Powder
  • -1 cup All Purpose Flour
  • -¼ tsp Salt
  • -1 tsp Vanilla Extract
  • -½ tsp Instant Espresso Powder
  • -1/2 tsp Baking Powder
  • -½ tsp Baking Soda
  • -3/4 cup Buttermilk

Method:

  • 1) Preheat your oven to 350 F/176 C degrees, line a 12 (or 24 mini) piece cupcake tin with liners and set aside.
  • 2) In a small bowl, combine the flour, cocoa powder, baking powder, baking soda and salt, set aside.
  • 3) In a large bowl, cream together the butter and both sugars, add the egg and vanilla and whisk until smooth.
  • 4) Add the dry ingredients and mix just until they are almost all incorporated. Add the buttermilk and mix everything quickly so you don’t over mix.
  • 5) Using an ice cream scoop, fill your muffin tin and bake them for about 18 to 20 minutes or until a toothpick comes out clean when inserted in the center of a cupcake.
  • 6) Let them cool completely before frosting them.

Buttercream Frosting

(Although I used Laura’s method this isn’t Laura’s buttercream frosting. You can check it out here if you’re interested)

Makes enough to frost about 16 mini cupcakes 

  • -120g butter, softened
  • - 3/4 cup icing (powdered) sugar
  • -1 tsp vanilla bean paste
  • -1 tbsp milk

Method:

1) In a large bowl, cream together the butter, sugar and vanilla until well combined and smooth. Add the milk and keep whisking until you get a smooth and creamy frosting consistency. (Add 1 more tbsp of milk if you think it’s necessary)

Enjoy!

J

(Source: ACulinaryAffair)

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