Chocolate Cupcakes ½ cup sugar ½ cup packed brown sugar ¼ cup plus 2 T unsweetened cocoa powder ¾ cup flour 1 tsp baking soda ½ baking powder ½ tsp salt 1 egg ½ cup buttermilk ½ cup butter, melted ½ tsp vanilla ½ cup boiling water Heat oven to 350°. Line muffin tin with baking cups. Combine sugars, cocoa, flour, baking soda, baking powder and salt in a large bowl. Add egg, buttermilk, butter and vanilla and combine. Add water and beat on medium speed for 2 minutes. The batter will be thin. Fill cups ¾ full with batter. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Cool completely and decorate as desired. Chocolate Frosting ½ cup melted butter ¼ cup plus 2 T unsweetened cocoa powder 1 pound powdered sugar ¼ cup plus 2 T cream 1 tsp vanilla Beat the ingredients together on medium speed until light and fluffy. Buttercream Frosting 1 cup unsalted butter, room temperature 1/8 tsp salt 3 cups powdered sugar, sifted 4-6 T cream, more or less as needed 1 ½ tsp vanilla Beat butter until smooth and creamy, about 1 minute. Add powdered sugar to butter. Beat on low speed until combined, then on medium-high speed for a full minute. Add vanilla. Reduce speed, add cream 1 T at a time, beating well after each addition, until desired consistency is reached. Beat on medium-high speed until light and fluffy. For Chocolate Buttercream Frosting add 1/3-1/2 cup unsweetened cocoa powder, to taste, and additional cream as needed. |
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