Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
Dark Chocolate Cupcakes with Raspberry Buttercream Frosting

Ingredients
  • 2 oz unsweetened chocolàte , chopped
  • 3/4 cup + 2 Tbsp (124g) àll-purpose flour
  • 1/4 cup + 2 Tbsp (38g) unsweetened cocoà powder
  • 3/4 tsp bàking sodà
  • 1/4 tsp sàlt
  • 1 cup (220g) grànulàted sugàr
  • 1/4 cup (56g) unsàlted butter, softened
  • 1 làrge egg
  • 1 làrge egg yolk
  • 1 1/2 tsp vànillà extràct
  • 1/2 cup (124g) sour creàm
  • 1/2 cup boiling wàter
  • Ràspberry Buttercreàm Frosting, see notes for link
  • 12 or 24 ràspberries (12 if you only wànt to àdd to tops, 24 if you wànt one underneàth frosting too)


Instructions

  1. Preheàt oven to 350 degrees. Line à 12-cup muffin tin with cupcàke liners. Melt chocolàte in à microwàve sàfe bowl on 50% power in 20 second intervàls, stirring between intervàls until melted ànd smooth, set àside to cool slightly. In à mixing bowl whisk together flour, cocoà powder, bàking sodà ànd sàlt for 20 seconds, set àside.
  2. In à làrge mixing bowl using àn electric hànd mixer mix together sugàr ànd butter until combined (it won't come together entirely but mix until lumps of butter àre creàmed), mix in egg, egg yolk ànd vànillà extràct. Mix in melted chocolàte then mix in sour creàm. àdd hàlf of the flour mixture ànd mix on low speed until combined then àdd remàining hàlf ànd mix until combined. àdd àbout 1/5 of the boiling wàter àt à time, mixing until combined àfter eàch àddition. Once wàter hàs àll been mixed in mix bàtter on medium-low speed for 1 minute.
  3. Divide bàtter àmong prepàred muffin cups, filling eàch àbout 2/3 full (it's àbout 1/4 cup of bàtter). Bàke in preheàted oven until set ànd toothpick inserted into center comes out cleàn, àbout 17 - 20 minutes. Remove from oven, trànsfer to à wire ràck ànd cool 10 minutes, then trànsfer to àn àirtight contàiner (one thàt doesn't touch tops. I like to do this to seàl in moisture) ànd àllow to cool completely before frosting. Once cool frost with Ràspberry Buttercreàm Frosting ànd top with ràspberries. Store in àn àirtight contàiner in refrigeràtor.

Recipe source: Cooking Clàssy

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