Monday, February 8, 2010

party cupcakes

nothing says "birthday party" like an army of cupcakes all dolled up with swirly frosting on top!
these deep, rich chocolate cuppies were moist and delicious.
they are almost black in color.
i used my go to butter cream recipe for the frosting.
these are perfect with an ice cold glass of milk...

Midnight Chocolate Cupcakes
{print recipe}

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 cup buttermilk (I use this buttermilk substitute)
2 eggs, room temperature
1/2 cup vegetable oil
1 cup boiling water
2 teaspoon vanilla extract

Place the rack in the middle of the oven and pre heat to 350°F.
Line muffin tin with cupcake liners.
Combine dry ingredients in stand mixer bowl or large bowl. Add buttermilk, eggs, oil and vanilla; beat for about 30 seconds. Slowly pour in the cup of boiling water. Continue to beat on medium speed for 2 minutes, batter will be thin.
Fill cupcake liners 2/3 full with batter.
Bake for about 15 minutes or until a wooden toothpick inserted in the center comes out with a few crumbs.
Remove pan from oven. Remove cupcakes from the pan. Cool completely before frosting.
adapted from : hershey's

Chocolate Buttercream
6 teaspoons meringue powder
6 tablespoons warm water
3/4 cup sugar
pinch of salt
1 cup butter, cut into 16 pieces, at room temp
1 teaspoon vanilla
3 tablespoons cocoa powder (you can add a tablespoon more or less depending on how rich or light you want the chocolate flavor)

In a large heatproof bowl or your stand mixer bowl combine the meringue powder, water and sugar. Place the bowl over low simmering water in a saucepan and whisk constantly until sugar is completely dissolved (160F). Remove from heat.
Using the whisk attachment on your stand mixer, whip mixture on high until it holds stiff peaks, about 6-7 minutes.
Switch to flat beater and add the salt. Add butter a few pieces at a time, beating well after each addition. Add in vanilla and cocoa. Continue beating until butter cream is smooth and creamy, about 3-5 minutes.
Use a piping bag and a star tip to pipe frosting on to the cooled cupcakes.

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