Gorgeous Chocolate Cupcakes

These pretty little cupcakes are the perfect little treat as we are approaching Easter, or if you’re a chocolate lover like me, perfect for any day or any time of the year. The cupcake with the icing marry together perfectly, as the cake is light and fluffy and the icing is rich and just melts in your mouth and leaves the taste buds crying for a second cupcake. Each time I have made them my brother tells me that “They’re the only cupcakes worth making,” because the taste is so exquisite. So as everyone is preparing for Easter Celebrations filled with chocolate, now would be the perfect time to give these cupcakes a shot and leave everyone crying out for more.

Chocolate Cupcakes

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Preheat oven to 190 degrees Celsius. On a flat oven tray place a sheet of baking paper and 16 cupcake liners/cup.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let it cool to room temperature.

In another bowl whisk together the flour, baking powder and salt.

Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Fill each cupcake liner/cup about two-thirds full with the batter and bake for approximately 16-20 minutes or until risen, and a toothpick comes out clean. (Do not over bake or cupcakes will be dry.)

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled frost with icing. You can either spread the icing on the cupcakes with a small spatula or use a large star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored in an air tight container for a few days.

Chocolate Fudge Frosting

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla extract

Pistachios to decorate (if desired)

For the chocolate frosting, melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and allow it to cool until room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until light and fluffy (about 2-3minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated than increase the speed and beat until glossy and smooth (about 2-3 minutes).

References:

Bell, Annie. “Gorgeous Cakes.” Kyle Books. Distributed by National Book Network. Lanham, MD: 2005

Lewis, Matt & Nelson, Alison. “Chocolate Bar.” Stonesong Press. New York: 2004

www.joyofbaking.com