Snowy Chocolate Cupcakes- Nat'l Cupcake Day!
Photo: ChefPriyanka
Ingredients
1/2 tablespoon cup plus 1 All Purpose Flour
2 tablespoons Unsweetened Cocoa Powder (I used Ghiradelli Brand)
1/4 teaspoon Baking Soda
1/8 teaspoon Baking powder
1/8 teaspoon Salt
1/8 cup (2 tbsp) Softened Unsalted Butter
1 Large Egg (at room temperature)
1/4 granul Sugar
1/6 cup Brown Sugar
1/4 cup Homemade Buttermilk (or store-bought)
1/4 teaspoon Vanilla Extract
PAM Baking Flavor
1/2 sweetened coconut flakes
2 cups Dark Chocolate Frosting (recipe Below)
Frosting:
4 tablespoons Melted Unsalted Butter
1/2 cup Unsweetened Cocoa Powder (I used Ghiradelli Brand)
1 ounce bittersweet chocolate melted (I used Ghiradelli 70%% Cacao Bar)
3 cups Confectioner’s Sugar
4 tablespoons Milk (I used skim plus)
1/2 teaspoon Vanilla Extract
Preparation
1
PREHEAT oven to 350 degrees. Spray a 12 cup cupcake sheet with PAM and place liners in each cup. Set aside.
2
3
In a medium bowl sift together flour, baking soda, baking powder, salt and cocoa. In a small bowl combine buttermilk and vanilla- set aside.
4
With the mixer on low, add in about 1/3 of the flour mixture and blend well. Then add about 1/3 of the buttermilk mixture and blend well. Continue adding the flour mixture and buttermilk mixture, alternating and mixing well between each addition. Scrape sides of bowl with the spatula. DO NOT OVER MIX.
5
7
In a large bowl combine melted butter and cocoa. Add the melted chocolate. Mix well until lumps are smooth. Using a hand mixer beat in confectioner’s sugar and 2-3 tbsp of milk. Beat until thick and creamy- I like my frosting really thick because it’s easier to pipe that way. However, you can add more or less milk depending on your desired consistency.
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About
http://chefpriyanka.wordpress.com/2010/12/15/snowy-chocolate-cupcakes/
Yield:
12.0 cupcakes
Added:
Wednesday, December 15, 2010 - 11:09am