Friday, March 7, 2014

Chocolate Cupcakes with Chocolate Buttercream Frosting

Chocolate on chocolate action. I'm actually not the biggest fan of sweets, but these cupcakes are great because they have bittersweet chocolate and coffee in them. Coffee really compliments chocolate well. This buttercream is an american buttercream. Meaning it consists of powdered sugar, something I'm not the biggest fan of. But, under the circumstances, I think it works. I'm hoping to experiment with some different buttercream recipes soon to figure out what I like best.




Chocolate Cupcakes
Recipe from Brown Eyed Baker

3 oz bittersweet chocolate
1/3 cup dutch-processed cocoa powder
3/4 cup coffee {hot}
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla


  • Preheat oven to 350 degrees F and line a standard-size muffin pan with liners. 
  • Place the chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate for about 20 minutes.
  • Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
  • Whisk the oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
  • Divide the batter evenly between the muffin pan cups. Bake until the cupcakes are set and just firm to the touch, around 17-19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.



Chocolate Buttercream Frosting

1 cup butter, softened {unsalted}
3 1/2 cups powdered sugar

1/2 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla

4 tablespoons heavy whipping cream


  • Cream the butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn the mixer off.
  • Sift the powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. 
  • Increase the mixer speed to medium and add the vanilla, salt, and cream; mixing for 3 minutes.


Ashley