Wednesday, April 10, 2013
This recipe is adapted from a Martha Stewart recipe, and they are amazing.
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.
1 cup butter, softened
1 pound confectioners' sugar
1 to 2 tablespoons cream
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 cream.
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.
Izzy loves to keep me company while I cook.
Pipe frosting onto cupcakes.
Sprinkle with chocolate shavings.
Share with friends, if desired. (optional)