Wednesday, January 21, 2015

Chocolate Overload

    Chocolate Coated Dreams

So I've always been chocolate obsessed; there's no hiding that. And today I thought I'd share a little recipe I've become attached to: Triple Chocolate Cupcakes. This used to be a best seller of mine when I would regularly run my side business; De Ruyter Bakes. 

Anyways enough at staring at the screen here's the recipe.

The Best Chocolate Cake

2 cups sugar
1 3/4 cups all purpose flour
3/4 cups + 2 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract

1. Heat oven to 350 degrees. Line two 12 cupcake pans with cupcake liners
2. In a large bowl with electric mixer combine sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until combined. Add eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Beat on medium speed for two minutes. Batter will be very thin. Using an ice cream scooper, scoop batter into cupcake pan lined with cupcake liners.
3. Bake in oven for 20-25 mins or until toothpick comes out clean in the center of the cupcake.

Chocolate Fudge Filling (from Martha Stewart)

  • 1 (12-ounce) bag semisweet chocolate chips
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon coarse salt
  • 3/4 cup evaporated milk
  • 1/2 teaspoon pure vanilla extract
  1. Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
  2. Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

The Best & Easiest Chocolate Frosting

1 cup softened butter
1/2 cup cocoa powder, sifted
5 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk
Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.

Now that you've made all the ingredients and the cupcakes are cool; fill them with the chocolate fudge filling and icing them with the Chocolate Frosting. Add some chocolate sprinkles and whatever else your little heart desires (the ones with peep was my Easter edition) and eat!
Enjoy and let me know how these turned out for you!

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