Wednesday, January 7, 2015

Double Chocolate Cupcakes




Ingredients

Cupcakes
4 (1 ounce) squares semisweet chocolate, chopped
1 cup butter
1 cup all-purpose flour, sifted
1 3/4 cups white sugar
4 eggs
1 teaspoon vanilla extract

Frosting
1 cup butter, room temperature
2/3 cup boiling water
1 cup Dark cocoa powder, sifted *you can use regular cocoa powder if you prefer
8 cups powdered sugar
1 tsp vanilla

Directions

Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners.
In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture and vanilla .
Fill muffin cups 2/3 full.
Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
For the frosting. In a mixer combine all ingredients on low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth.
Let frosting cool for 15-20 minutes before you frost cake or cupcakes.
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