Double Chocolate Cupcakes

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New Year Cupcakes! These are the perfect cupcakes to usher in the new year – delicious, moist and beautiful to look at. Hopefully, 2016 will be as great as these cupcakes are. These were made as a gift for some friends, and they loved it!

As you can see, the cupcakes have been decorated in different ways, and I hope that 2016 will mean the same for me as well – full of different options and trying new things. 2016 is a big year for me. I will be starting my IB year 2 (grade 12), I will be applying to college, and my Baking Volunteering project will also hopefully kickstart. I plan to do a lot of cool things next year, and these cupcakes are the beginning.

Recipe from: http://sallysbakingaddiction.com/2013/07/12/death-by-chocolate-cupcakes/ (I recommend using this blog for this recipe as the directions for the procedure are highly detailed and helpful).

Ingredients:
For the chocolate cupcake:
1/2 cup unsalted butter
2 ounces semi-sweet baking chocolate (about 55g)
1/2 cup cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs, at room temperature
1/2 cup granulated white sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup buttermilk (or make your own by mixing 2 teaspoons vinegar with 1/2 cup milk)

For the dark chocolate frosting:
2-3/4 cup powdered sugar
2/3 cup cocoa powder
6 tablespoons unsalted butter, at room temperature
2 tablespoons whipping (heavy) cream
1 teaspoon vanilla extract

Procedure:
For the chocolate cupcakes:
Preheat the oven to 175°C. Line a cupcake pan with liners.

In a microwavable bowl, add the baking chocolate and butter. Microwave in 30s increments, stirring after each increment, until a smooth, homogenous mixture is obtained.

In a separate medium sized bowl, whisk the cocoa powder, flour, baking soda, baking powder and salt together.
In a different large bowl, whisk the eggs, white sugar, brown sugar, vanilla extract and buttermilk together. Add half of the molten chocolate/butter mixture, beating well with an electric mixer, followed by the flour mixture. Repeat for the remaining halves of the chocolate/butter and flour mixtures, beating well after each addition.

Scoop the batter into the cupcake pan (maybe using ice-cream scoop). Bake for 16-18 minutes, or until an inserted toothpick comes out clean.

Let the cupcakes cool before frosting.

For the dark chocolate frosting:
Sift the powdered sugar and cocoa powder into a medium sized bowl.

In a separate bowl, use an electric mixer to beat the butter until creamy. Gradually add the sifted powdered sugar/cocoa powder mixture, alternating with the cream. Beat after each addition. Beat in the vanilla extract until creamy.

Add the frosting to a piping bag with an attached tip (or a ziploc bag with a corner snipped off), and decorate the cooled cupcakes. Be as creative as possible.

Enjoy!

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