Thursday, June 30, 2011

Very Chocolate Chocolate Cupcakes

Sometimes you want chocolate and cake.  There's no better way to satisfy your craving and maintain portion control than with a chocolate cupcake.  A chocolate chocolate cupcake to be exact. 

Very Chocolate Cupcakes
A moist and delicious chocolate cake topped with a creamy cocoa butter cream frosting.  It's sure to satisfy the kid in you as well as the kids in your life. 

Make it for them...but also for yourself.

The cake in this cupcake is made with buttermilk because I had buttermilk on hand that I wanted to use up.  You don't have any buttermilk?  Did you know you can make a quick substitution for buttermilk if you are making a recipe that calls for it, but you don't have any in your refrigerator?   There are two substitution methods I have used successfully in the past.  Choose whichever one works with the ingredients you have in your pantry and refrigerator.  They both work perfectly well.

Buttermilk Substitutions
1.  Lemon or vinegar and milk:  In a one cup measuring cup, add i tablespoon of fresh lemon juice or vinegar.  Top the lemon juice or vinegar with skim, low fat or whole milk.  Stir and let sit for two minutes.  After that your milk is both acidic and curdled.
2.  Yogurt and milk:  Mix 3/4 cup of plain yogurt with 1/4 cup of milk.  Stir together for a quick buttermilk substitution.  I've also successfully substituted yogurt for buttermilk in equal quantities.

As with most desserts at my house I like to make these and freeze them so I'll have something tasty on hand to satisfy a sweet tooth. Wrap each cupcake individually and pop them in your freezer. You'll be glad you did.  Are you ready for some yummy chocolaty, chocolate cupcakes?
Very Chocolate Chocolate Cupcakes
Makes 20 cupcakes
For the Cupcakes:
Very Chocolate Chocolate Cupcake Ingredients
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all purpose flour
  • 1/1/2 cups granulated sugar
  • 1/1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cups buttermilk, shaken
  • 6 Tablespoons vegetable oil
  • 3/4 cup warm water
  • 1 teaspoon vanilla

Preheat the oven to 350 degrees F.  Fill the cups of your muffins tins with paper liners.  In a bowl add the dry ingredients: cocoa, flour, sugar, baking soda, baking powder, salt.  Stir to combine.
 
Mix the Dry Ingredients Together
With your electric mixer on low (I used my hand mixer for this) stir in the eggs, water, buttermilk, vegetable oil and vanilla until combined.  Mix on medium speed for about 2 minutes until the ingredients are fully combined and the batter is smooth.
Mix the Batter until Smooth
For uniform cupcakes use a scoop to divide the batter into the muffin cups.  Bake for about 20 minutes on the center rack of the oven. 
Use a Scoop for Uniform Cupcakes

Let cupcakes cool in the pan completely before frosting.

Cool Cupcakes Completely before Frosting
For the Frosting:
This is Hershey's Perfectly Chocolate Chocolate Frosting recipe found on the back of every Hershey's cocoa powder.  It's easy to make and always delicious.
The Chocolate Frosting Ingredients
  • 1 stick unsalted butter
  • 2/3 cup cocoa
  • 3 cups confectioners sugar, sifted
  • 1/3 cup milk
  • 1 teaspoon vanilla



Melt the butter.  Stir in the cocoa.  Mix together the milk and vanilla. 

Mix together the Sugar and Milk
Add the powdered sugar, vanilla and milk alternately to the butter and cocoa mixture, beating until the frosting is smooth and of spreading consistency.
Frost the Cupcakes
Frost the cupcakes.  For these cupcakes I used a piping bag to make a fancy design.  This frosting piped easily through the piping bag and held the design well.  They looked delicious!
Yummy!


A taste test confirmed these are moist, chocolaty and worth the calories!  You can get the printable Chocolate Chocolate Cupcake recipe by clicking the link.

Would you like to try a different cupcake recipe?  These are yummy:
Red Velvet Cupcakes
Boston Cream Cupcakes
Lemon-Lime Cupcakes

Enjoy!

2 comments:

  1. I knew about the lemon and milk, but not the yogurt trick as far as buttermilk is concerned - thank you for sharing that one, lady! Your cupcakes look gorgeous.

    ReplyDelete
  2. I love having these tips for buttermilk substitutes up my sleeve. I don't keep buttermilk in my fridge every week, so they come in handy. Thanks for the compliment on my cupcakes. This recipe is a really good one!

    ReplyDelete

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