Wednesday, July 18, 2007

Chocolate Cupcakes Pwned.

I'm on a mission. A quest, if you will, to find excellent recipes for each and every cupcake flavor I fancy. There's a list. #1 was Vanilla and that was done. #2 was Chocolate. For some reason, chocolate hates me and the feeling (in the form of cake substance) is mutual. Each batch seemed wrought with new problems that just didn't coincide with the user reviews or other positive backing each recipe had.

Eventually (the fourth try), I finally found it. The recipe is one I found on another food blog as the author modified an existing recipe with her own adjustments. It came out wonderful! Chocolatey but still light and soft! Just what I expect from a cake.

I started with chocolate buttercream icings (the second row you can see I went a little overboard with the mixing and got a way too airy result) but I realized quickly I was in search of a more fudgy, thicker frosting. The best tasting one I found is a modified version of the Chocolate Frosting I which was not too sweet and just the right consistency (when adding about 2 extra tbsps of milk).

And now chocolate is done. \o/ I'm going to go collapse now.

(Adapted from Barefoot Contessa at Home)

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

(Adapted from Chocolate Frosting I by Tianne)

1/4 cup margarine, melted
2/3 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 cups confectioners' sugar

1. In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.


jenjen said...

Wow that's a lot of chocolate cupcakes!

I found that Billy's (of Billy's Bakery NYC) chocolate cupcakes recipe is the best I have tried to date.

Here's a link to the recipe if you are still interested. You might be all cupcaked out by now.

Also here is a link to Billy's vanilla cupcake recipe. They are pretty darn good too.

Ale chuchis said...

Mmm, they look so very tasty! :)

Ah, but buttermilk. I'd be making them right now if it wasn't for that - we don't have that in here. ;___; There are substitutes, apparently, but they sound so, so very weird.

-- nekare on lj.

asha said...

Can I save the image you hv here? I've been looking for a pretty image of cupcakes, I finally found it :D

I'm a big fan of choc cupcakes anyways :)

Niki said...

You may save the image to your personal computer but please do not redistribute, publish or post it anywhere else. :)