After several of you requested the recipe for the photo of cupcakes I posted in this post, I decided to make another batch and post the recipe because they really are the best.
I've never been able to make perfect cupcakes from scratch. They always seemed to go wrong somehow. But, these babies. oh goodness. I don't know how many times I repeatedly said, "These are the most perfect cupcakes ever." while they were still baking. I'm positive it's the buttermilk in the recipe.
So without further adieu....
DARK CHOCOLATE DRIZZLE CUPCAKES
recipe adapted from here
1/2 cup butter
2 oz semi sweet baking chocolate (you can use an unsweetened bar, but be sure to add extra sugar to make up for it. talkin' from experience here. :P
1/2 cup unsweetened cocoa powder
3/4 cup flour
1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
2 large eggs, at room temperature
1/2 cup sugar
1/4 cup brown sugar
1 tsp. vanilla extract
1/2 cup buttermilk (if you don't have buttermilk on hand, add 2 tsp of white vinegar to 1/2 cup of milk and wallah... buttermilk. just be sure to let it sit for a few minutes for the vinegar to do it's magic)
Melt the butter, chocolate, and the cocoa together in the microwave. Microwave until the butter and chocolate are melted, stir with a fork until the cocoa lumps are dissolved.
Sift together the flour, baking soda, baking powder, and salt together in another bowl. (Yes, this is important, don't just add everything in with the liquid and mix it then, baking powder lumps aren't cool. Once again, speaking from past experience.) In a separate bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Stir until everything is just combined. DO NOT OVERMIX, guys, I repeat. DO NOT OVERMIX. You'll loose the light spongy cupcake texture. The batter will be very thick and spongy like, but that's just the buttermilk workin' it's magic.
Bake for 15-18 minutes at 350*, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Makes 12 cupcakes.
BUTTERCREAM FROSTING:
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
Cream the butter and powdered sugar. Add vanilla extract. Add milk until desired consistency is reached. Frost the cupcakes any way you please.
DARK CHOCOLATE DRIZZLE:
6 oz. semi sweet chocolate, melted.
Melt the semi sweet chocolate until it's smooth and drizzle-y. (I wanted my drizzle to be a super dark chocolate, so I added some cocoa powder and a little milk.)
*If your chocolate gets to thick, warm it up a little or add a touch of milk.
With a fork, drizzle back and forth over your frosted cupcakes.
Now eat.
(seriously, that dark chocolate though.)
xx. marcia
