Chocolate Cupcakes with Chocolate Buttercream as served at Stephanie and Corbin's reception.

 

CHOCOLATE CUPCAKES With Chocolate Buttercream

YIELD: 24 CUPCAKES

INGREDIENTS

·          1/2 cup (2 ounces) cocoa powder, Dutch-process cocoa (for best flavor use Dutch-process)

·          1/2 cup hot water

·          2 1/4 cups (11.25 ounces) all-purpose flour

·          3/4 teaspoon baking soda

·          3/4 teaspoon baking powder

·          1/2 teaspoon salt

·          2 sticks (16 tablespoons, 8 ounces) butter, at room temperature

·          1 2/3 cups (12.5 ounces) granulated sugar

·          3 large eggs (about 5.25 ounces), at room temperature

·          1 tablespoon vanilla extract

·          3/4 cup sour cream

INSTRUCTIONS

1.       Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

2.       In a medium saucepan over medium heat, combine the butter and sugar (I often do this in the microwave so I can use the same bowl for mixing). Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. So basically you'll add 1/3 of the flour, mix, then add 1/2 of the sour cream, mix, add another 1/3 of the flour, mix, add the rest of the sour cream, and finish with the last 1/3 of the dry ingredients.

3.       Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes. Remove the cupcakes to a wire rack to cool completely.

 

 

CHOCOLATE BUTTERCREAM

 

1 cup unsalted butter, softened to room temperature

3 ½ cups powdered sugar

½ cup dutch-process cocoa powder (this is important for best flavor)

3 tbl heavy cream or milk

¼ tsp salt

2 tsp pure vanilla extract

 

In a stand mixer fitted with a paddle attachment, beat the butter on meadium speed until creamy-about 2 minutes.  Add powdered sugar, cocoa powder, heavy cream, salt and vanilla extract.  Beat on low speed for 30 seconds then increase to high speed and beat for 1 full minute. Add ¼ cup more confectioners sugar or cocoa powder if frosting is too thin or another tbl of cream if frosting is too thick.  Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.  After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again if needed.