Devilishly Delicious Chocolate Cupcakes
From bluewaterandsand 15 years agoIngredients
- CUPCAKES..................... shopping list
- 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao bittersweet chocolate Baking Bar(s), broken into small pieces shopping list
- 1 cup all-purpose flour shopping list
- 1/4 cup unsweetened cocoa powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup buttermilk shopping list
- 1/4 cup water shopping list
- 1 cup packed light brown sugar shopping list
- 1/2 cup vegetable oil shopping list
- 3 large eggs shopping list
- 1/2 teaspoon vanilla extract shopping list
- bittersweet chocolate butterCREAM frosting........ shopping list
- 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao bittersweet chocolate Baking Bar(s), broken into small pieces shopping list
- 1/2 cup (1 stick) butter, softened shopping list
- 1/4 teaspoon vanilla extract shopping list
- 1 1/3 cups powdered sugar shopping list
How to make it
- FOR CUPCAKES:...................
- PREHEAT oven to 350º F. Paper-line 14 muffin cups.
- MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
- COMBINE flour, cocoa powder, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.
- BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Frost with Bittersweet Chocolate Buttercream Frosting.
- FOR BITTERSWEET CHOCOLATE BUTTERCREAM FROSTING:........
- MICROWAVE small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
- BEAT butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at at a time, to desired consistency. Makes 1 1/2 cups.
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