Cooking Light Dark Chocolate Cupcakes with Vanilla-Buttercream
Dark Chocolate Cupcakes from Cooking Light
I discovered this gem in the cooking light community and I had to try them immediately - I wanted to use up a Lindt bittersweet chocolate bunny and this was a perfect way to use it up... it turned out wonderfully fluffy, chocolicous and moist - I made half the batch with buttercream frosting... and the other half without... So far the response from my family is thumbs up ... they lovem.. Cheers Alissa
(makes 12 cupcakes)
1/2 cup unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped ( i used Lindt bittersweet)
1/2 cup (1 1/2 ounces) Dutch-processed cocoa
3/4 cup (3 3/4 ounces unbleached all-purpose flour (i used spelt flour)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup (5 1/4 ounces) sugar
1 teaspoon vanilla extract (I used vanilla sugar)
1/2 teaspoon table salt
1/2 cup (4 ounces) sour cream
1-Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking cup liners.
2-Combine butter, chocolate, and cocoa in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to the touch.
3-Whisk flour, baking soda, and baking powder in small bowl to combine.
4-Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5-Divide batter evenly among muffin pan cups. Bake until a skewer inserted into the center of cupcakes comes out clean, about 20 minutes.
6-Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in the center.)
1/2 cup unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped ( i used Lindt bittersweet)
1/2 cup (1 1/2 ounces) Dutch-processed cocoa
3/4 cup (3 3/4 ounces unbleached all-purpose flour (i used spelt flour)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup (5 1/4 ounces) sugar
1 teaspoon vanilla extract (I used vanilla sugar)
1/2 teaspoon table salt
1/2 cup (4 ounces) sour cream
1-Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking cup liners.
2-Combine butter, chocolate, and cocoa in a medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to the touch.
3-Whisk flour, baking soda, and baking powder in small bowl to combine.
4-Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5-Divide batter evenly among muffin pan cups. Bake until a skewer inserted into the center of cupcakes comes out clean, about 20 minutes.
6-Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in the center.)
pic by Alissa
Easy Vanilla Buttercream
(their version used vanilla bean; add the seeds scraped from 1/2 a bean and cut back the extract to 1/2 tsp.)
1/2 cup + 2 tbsp unsalted butter, softened
1 1/4 c. powdered sugar
1 1/2 t. vanilla extract
1 T. heavy cream
Whip the butter for about 20 seconds. Add the remaining ingredients. Beat on low until incorporated. Scrape down the bowl and beat on med-high until light and fluffy.
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