Classic Chocolate Cupcakes with Chocolate Buttercream
With Nick going off to college, I knew we’d be having a family dinner the night before his departure. He requested steaks…and of course, upon hearing that, his big brother agreed to make the trek home to dine with us after work. Also on the menu request list was chocolate cake…and I asked if cupcakes would be OK. Heck yes was his reply. These Classic Chocolate Cupcakes with Chocolate Buttercream were quickly added to the menu.
Perfect Cupcakes for Chocoholics!
I have not mastered the piping of frosting, so I’ve steered away from posting many cupcake recipes…my darn perfectionism is to blame. But I took my time…and even watched a couple youtube videos for some pointers. And they don’t look half bad. The gang all gave them two thumbs up…even Katie, who claims most of my chocolate treats are too intense for her delicate palate, tried and finished one. A victory, for sure.
As far as piping, I used a large star tip (gosh, I’m such a novice, I’m not even sure that is correct!) and piped a star in the middle of each cupcake to start. Then I started on the outside and spiraled in and over the pre-made star, released the pressure on the bag and lifted up. Not bad…but best of all, they tasted wonderful.
Classic Chocolate Cupcakes with Chocolate Buttercream…adapted from Hershey’s
1/2 stick (4 tablespoons) butter, melted and cooled
6 tablespoons unsweetened cocoa powder
1 cup sugar
3/4 cup plus 2 tablespoons flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk, at room temperature
1 egg, at room temperature, lightly beaten
1 teaspoon vanilla
1/2 cup boiling water
1 stick butter (8 tablespoons), at room temperature
1/4 cup cocoa
1 3/4 cups powdered sugar
1 1/2 tablespoons milk (1 tablespoon plus 1 1/2 teaspoons)
1/2 teaspoon vanilla
Preheat oven to 350º. Line cupcake tin with 12 paper cupcake liners and set aside.
Sift cocoa, sugar, flour, baking powder, baking soda and salt into large bowl. Add butter, milk, egg and vanilla, and beat with electric mixer for a couple minutes till well combined. Add boiling water and mix well. The batter will be thin.
Divide batter between cupcake liners and bake about 25 minutes or till toothpick inserted in the center comes out clean. Cool in pan for 5-10 minutes, then remove from pan to rack to finish cooling.
While cupcakes are cooling, make icing.
Beat butter till light and fluffy with electric mixer. Sift in cocoa powder and powdered sugar, then add milk and vanilla. Beat until creamy. Frost cupcakes when cool.