Wednesday, January 22, 2014
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SANDRA’S HOMEMADE DECADENT CHOCOLATE on CHOCOLATE BUTTERCREAM CUPCAKES
Yields: (6 cupcakes)
Prep: 10 Mins. |
Bake
+ Make Frosting: 18 Mins. | Cool Cupcakes: 30 Mins.
INGREDIENTS
1 teaspoon vanilla extract
4 tablespoons buttermilk*** (or milk)
2 cups of confectioners’ sugar
1/3 cup unsweetened Hershey’s cocoa powder
--6 semi-sweet chocolate morsels, for garnish
METHOD
Preheat oven to 350 degrees. Line 6 muffin cups with silver and paper liners.
For the cupcakes, in a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax through sieve.
In a medium bowl, beat with a hand mixer the buttermilk, butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are combined (maintain aeration while doing so for moist-tender cupcakes).
Distribute batter evenly into prepared muffin cups by filling each with a regular ice cream scoop scraped against the side of bowl for even cupcakes. Bake for 18 minutes, until a toothpick inserted in center comes out clean.
Remove from the oven to cool completely on a baking rack (about 20 minutes), before decorating with frosting.
Meanwhile prepare the frosting in medium bowl, using a hand mixer, beat the butter, vanilla extract, and buttermilk, then add sifting through a sieve atop the confectioners’ sugar, cocoa powder, and beat on low speed (to prevent powder sugar from blowing into the air), and then increase mixer to medium speed until smoothly combined.
Add the frosting to a piping bag placed in a tall glass (for ease), or a large Ziploc, fitted with a large round tip.
To decorate the cupcakes: begin piping in the center of cupcake, and work outwards in a circular motion, and then work back to center making a rise ending in the middle. Finish each by placing a semi-sweet chocolate morsel on top. ~ Enjoy!
~~~~~~~~~~~~~~~
***Tip: I purchased a 12 oz. canister of ‘Cultured Buttermilk Blend’ in the baking section of the market (low fat and low cholesterol), which I mix with water so I always have buttermilk on-hand for cooking, marinating, and baking at all times.
SANDRA’S HOMEMADE DECADENT CHOCOLATE on CHOCOLATE BUTTERCREAM CUPCAKES
 |
| You will think youve died and gone to heaven when youre eating these luscious cupcakes... |
Prep: 10 Mins. |
Bake
+ Make Frosting: 18 Mins. | Cool Cupcakes: 30 Mins.
INGREDIENTS
*Cupcakes
3/4 cup all-purpose flour
1/4 cup unsweetened Hershey’s cocoa powder
1 teaspoon instant espresso powder (or instant coffee)
½ teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
1/4 cup buttermilk*** (or milk)
1/4 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
**Chocolate Buttercream Frosting
1/4 cup unsalted butter, at room temperature1 teaspoon vanilla extract
4 tablespoons buttermilk*** (or milk)
2 cups of confectioners’ sugar
1/3 cup unsweetened Hershey’s cocoa powder
--6 semi-sweet chocolate morsels, for garnish
METHOD
Preheat oven to 350 degrees. Line 6 muffin cups with silver and paper liners.
For the cupcakes, in a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax through sieve.
In a medium bowl, beat with a hand mixer the buttermilk, butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are combined (maintain aeration while doing so for moist-tender cupcakes).
Distribute batter evenly into prepared muffin cups by filling each with a regular ice cream scoop scraped against the side of bowl for even cupcakes. Bake for 18 minutes, until a toothpick inserted in center comes out clean.
 |
| Cupcakes cooling on rack... |
Meanwhile prepare the frosting in medium bowl, using a hand mixer, beat the butter, vanilla extract, and buttermilk, then add sifting through a sieve atop the confectioners’ sugar, cocoa powder, and beat on low speed (to prevent powder sugar from blowing into the air), and then increase mixer to medium speed until smoothly combined.
Add the frosting to a piping bag placed in a tall glass (for ease), or a large Ziploc, fitted with a large round tip.
To decorate the cupcakes: begin piping in the center of cupcake, and work outwards in a circular motion, and then work back to center making a rise ending in the middle. Finish each by placing a semi-sweet chocolate morsel on top. ~ Enjoy!
~~~~~~~~~~~~~~~
***Tip: I purchased a 12 oz. canister of ‘Cultured Buttermilk Blend’ in the baking section of the market (low fat and low cholesterol), which I mix with water so I always have buttermilk on-hand for cooking, marinating, and baking at all times.
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