Chocolate cupcakes with buttercream frostingPosted: July 5, 2008
A great 4th of July treat!! My niece and nephew helped decorate these delicious cupcakes!
|Cake (frosting recipe below) Recipe from America’s Test Kitchen! I made cupcakes instead of two round cakes.|
|12||tablespoons unsalted butter (1 1/2 sticks), very soft, plus extra for greasing pans|
|1 3/4||cups unbleached all-purpose flour (8 3/4 ounces), plus extra for dusting pans|
|4||ounces unsweetened chocolate , coarsely chopped|
|1/4||cup Dutch-processed cocoa (3/4 ounce)|
|1/2||cup hot water|
|1 3/4||cups sugar (12 1/4 ounces)|
|1 1/2||teaspoons baking soda|
|1||teaspoon table salt|
|2||teaspoons vanilla extract|
|2||large egg yolks|
1. FOR THE CAKE: Adjust oven rack to middle position; heat oven to 350 degrees. Grease two 9-inch-round by 2-inch-high cake pans with softened butter; dust pans with flour and knock out excess. Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add 1/2 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.
2. Whisk flour, baking soda, and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30 to 45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed. Add softened butter one tablespoon at a time, mixing about 10 seconds after each addition. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.
3. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25 to 30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45 to 60 minutes.
Frosting-Wilton Recipe from Wilton.com
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine, softened
- 1 teaspoon Clear Vanilla Extract -I used regular
- 4 cups sifted confectioners’ sugar (approx. 1 lb.)
- 2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Decorate with your favorite holiday toppings! HAPPY 4th of JULY!