Sunday, November 14, 2010
Chocolate Cupcakes for nephew
Got a new cupcake recipe book - Crazy about Cupcakes (isn't that the truth!!) from Krystina Castella. This was my first recipe from her book and it was a big hit!!
Made those last weekend for my nephew's 10th birthday. I knew chocolate would be the best choice for kids!! :)
Chocolate Cupcakes (makes about 20)
1/2 cup cocoa powder
2/3 cup boiling water
4 ounces bittersweet chocolate, coarsely chopped
1/4 pound plus 4 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cup granulated sugar (used 1 1/4 cups)
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt, at room temperature (used low fat sour cream)
1. Preheat the oven to 350°F. Line cupcake pans with liners.
2. Place the cocoa in a small bowl. Pour the boiling water over cocoa and whisk until all lumps are dissolved. Make the bittersweet chocolate into the bowl with the hot cocoa paste, and stir until melted and smooth. Set aside to cool.
3. With an electric mixer on medium speed cream together the butter and sugar until fluffy, 3-5 minutes. Add the eggs one at a time and beat 1 minute after each addition. Beat in the vanilla.
4. In a separate bowl combine the flour, baking soda, and salt.
5. Add half of the dry ingredients to the butter mixture. Mix at low speed until well integrated. Add the yogurt, and mix well. Add the remainder of the dry ingredients. Mix until combined. Add the chocolate. Mix until blended. Do not overmix.
6. Fill the cupcake liners one-half to three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
6 tablespoons butter
2 teaspoons vanilla extract
3 cups confectioners’ sugar
3/4 cups cocoa powder
1/3 cup milk (used low fat)
1. Cream the butter and vanilla together with an electric mixer on medium-low speed.
2. In a separate bowl combine the confectioners' sugar and cocoa powder.
3. Add the dry ingredients to the creamed mixture until fully integrated. Slowly add the milk to the frosting until you have reach desired consistency. You might not use all of the milk. Beat with an electric mixer for 1 minute until creamy.