Saturday, December 5, 2009

double chocolate cupcakes

I decided to bake chocolate cupcakes from scratch. This is my second attempt. The last time I attempted this recipe I accidentally used un-sweetened cocoa...and needless to say they were not that tasty. I cried and threw them out. My second attempt was a success!!! yeaahh!

Cake Ingredients
4 ounces unsweetened baking chocolate, coarsely chopped
2 cups cake flour

1 package instant chocolate pudding

2 teaspoons baking soda

1/2 teaspoon salt
6 tablespoons sweetened cocoa powder (*if possible splurge on fancy cocoa; it's worth it)
8 tablespoons softened butter (1 stick)
2 1/2 cups brown sugar
2 teaspoons vanilla extract
3 eggs, at room temperature
1/2 cup milk 1 cup boiling water

First pre-heat the oven to 350 degrees. In a large bowl stir the cake flour, baking soda, pudding and cocoa powder by hand until mixed. Set aside. Next you can chop the chocolate into course pieces and melt in the microwave for 2 minutes. Set aside.

Add butter, vanilla and brown sugar into a the electric mixer's bowl and mix for at least ten minutes. Do not skimp on this step; it's the key to a soft,
voluminous cake. The sugar cuts into the butter, creating air pockets, and the butter gets lighter, the air pockets expand and multiply, which creates the softness. Next, add the eggs one by one into the batter. It may start to look a little curdled after the eggs are added; but don't worry, this is normal.

When fully incorporated, stir the melted chocolate and half of the dry flour ingredients. (Remember to set the electric mixer's speed to low when you add the flour, to avoid poofs of flour everywhere). Pour the milk into the batter a little at a time, while also adding the remainder of the flour ingredients. Your final step will be to pour in the boiling water. Add water slowly. You may not need to use the full cup. You want to mix until just incorporated.

Now you are ready to spoon the batter into the cupcake papers. This recipe will make 24 cupcakes. Bake for about 30 minutes. Remove and cool on cooling rack.

Meanwhile you can create the icing.

Icing Ingredients
1 cup butter at room temperature

5 cups confectioner's sugar
2 teaspoons vanilla extract
1/2 cup sweetened cocoa powder

1/2 cup milk

Place butter in the bowl of the electric mixer. Beat on low until softened. Add vanilla. Add confectioner's sugar, about 1 cup at a time, and beat on low. Scrape down the beaters and bowl. Now you can add cocoa powder and mix until blended. Add a little milk at a time, increasing the speed of the mixer as the chocolate icing becomes creamier. Beat on high for 2 minutes. Place icing in pastry bag and decorate!!!

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