Tuesday, November 20, 2012

Chocolate Cupcakes with Buttercream Icing


When I was growing up, cupcakes were mostly just for children, and particularly for birthday parties. Not anymore. Now they are chic and fancy. You can make a significant and imposing culinary statement with them.

This recipe is adapted from a Martha Stewart recipe. They turned out great, but I think if I had underbaked them a little they would have been better. I will include all of the adjusted instructions so that yours will turn out perfectly.

Chocolate Cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.

Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out with only a few crumbs, about 20 minutes. (Don't overbake.)

Cool in pan 5 minutes; transfer to a wire rack to cool completely, then pipe with Buttercream Icing. Decorate with chocolate shavings, if desired.

Buttercream Icing

2 sticks of butter, softened
1 pound confectioners' sugar
1 to 2 tablespoons milk (optional)
2 tsp vanilla

In a mixing bowl, cream butter until smooth. Add vanilla.
Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.


Cream butter, sugar, eggs, and vanilla.

Add the cocoa mixture and mix well.

Line a muffin tin with cupcake cups.

Spoon batter into the cupcake cups, about 3/4 full. (This made 16 cupcakes for me, but you could fill them fuller and make 12).

Bake at 350 for about 20 minutes. Cool in muffin tin for 5 minutes, then on a wire rack until completely cool.

(My helper today is Izzy, who loves to keep me company while I cook. It is our girl time).



Pipe frosting onto cupcakes.

Sprinkle with chocolate shavings.

Share with friends, if desired. (optional)


5 comments:

Amby said...

Oooh yummy! Did Izzy ice them? They look perfect.

Vickie said...

Thanks! I'm sure Izzy could have done a better job, but the icing would have been relocated to her mouth as well as all over her face.

Anonymous said...

They look so pretty and yummy!

Dianne :)

Tammy W. said...

We just got bake from SEASIDE and there was a lady set up in one of those silver trailers selling JUST cupcakes! My favorite was keylime!

Vickie said...

Thanks Dianne!

That is funny, Tammy. The apparently under appreciated cupcake is making a comeback! Key Lime sounds good.