“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Chocolate Cupcakes

Chocolate Cupcakes

Chocolate cupcakes are a classic dessert. These are chocolate cake and chocolate frosting, which makes for double the decadence. As you have probably noticed by now, I have a tendency to add sprinkles to everything. 


YIELD: 12 cupcakes
ACTIVE TIME: 25 minutes
TOTAL TIME: 2 hours

INGREDIENTS

  • 6 ounces unsweetened chocolate, chips or broken into small pieces
  • 2 cups pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

FOR THE FROSTING:

  • 8 ounces milk chocolate, chips or broken into small pieces 
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 3/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract

PREPARATION

Place the chocolate in a metal bowl and melt over saucepan with 2-inches boiling water in it. Make sure not to let metal pan touch water. Stir constantly, until melted. Set aside to cool.

Preheat the oven to 350° F. Line two 12-cup muffin tins with paper liners.

 In a large bowl, whisk together the flour, baking soda, and salt until well combined.

In the bowl of an electric mixer, cream the butter and sugars until fluffy. Add the eggs, vanilla, and chocolate (chocolate should be lukewarm by now). 

Add the dry mixture gradually to the wet mixture and continue mixing. Add buttermilk and mix thoroughly.   

Drop the batter into the prepared muffin cups until about 3/4 full. Bake for 20-25 minutes, until toothpick comes out clean. 

Cool in the pan for about 5 minutes, then transfer to a rack to cool completely.

FOR THE FROSTING:

Place the chocolate in a metal bowl and melt over saucepan with 2-inches boiling water in it. Make sure not to let metal pan touch water. Stir constantly, until melted. Set aside to cool. 

In an electric mixer, mix butter, sugar, cocoa powder, corn syrup, salt, and vanilla until smooth. Carefully add cooled chocolate and mix for 30 seconds.  

Frost cooled cupcakes and eat immediately. These cupcakes can be stored for two days in an airtight container. 

Heart Sugar Cookies

Heart Sugar Cookies

Buttermilk Biscuits

Buttermilk Biscuits