Tuesday, February 16, 2010
Chocolate Cupcakes for Rae's Birthday!
So my cousin Rachel turned 18 today! She is the biggest chocoholic in the world, so I decided why not make her the most chocolaty cupcakes she's ever had. The cupcake recipe comes from the "at home with Magnolia" cook book. But the icing recipe is from Ghirardelli Chocolate. This was my first time making these cupcakes and I thought the flavor was good but they are more dense than a regular cupcake. Just an FYI, so if you don't mind a non traditional cupcake these are great! Here is the recipe:
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temp.
6 oz. unsweetened chocolate, melted
1 1/3 cups whole milk (I use lactose free low fat milk)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line two 12-cup muffin tins with 18 cupcake papers.
In a small bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended, and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before frosting.
Chocolate Butter cream Frosting:
6 tablespoons butter, softened
2 2/3 cups confectioner's sugar
1/2 cup unsweetened cocoa
1/3 cup milk (I used lactose free low fat milk)
1/2 teaspoon vanilla extract
In bowl, beat butter until light and fluffy. In a separate bowl, mix confectioner's sugar with cocoa. Blend sugar mixture with butter alternately with milk, beating well after each addition. Beat until smooth. Blend in vanilla.
FYI in the picture I topped them with crushed up chocolate heath bar. Which gives them a nice crunch.