2 cups flour
1/3 cup coca powder
3/4 t baking soda
1/4 t salt
1/2 cup butter, room temp
1 1/3 cup sugar
1 t vanilla
2 eggs
3 oz semi-sweet chocolate, melted and cooled (I used chocolate chips)
1 cup milk
Preheat oven to 350 degrees. Prepare the cupcake pans by greasing or placing paper liners in them.
Whisk flour, cocoa powder, baking soda and salt together in a small bowl; set aside.
In a mixer on medium beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down bowl occasionally. Beat in vanilla. Beat in eggs one at a time. Beat in cooled chocolate.
Beat in flour mixture in 4 additions alternating with the milk. Begin and end with the flour mixture and beat briefly until smooth on low.
Fill cupcake wells 3/4 of the way. Bake about 20 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes then remove to wire rack to cool completely.
Frosting
1 cup milk
5 T flour
1 t vanilla
1 cup butter
1 cup granulated sugar (NOT powdered sugar!!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools or just place in the fridge.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream (I let it go about 5 or more minutes with the whisk attachment on the mixer.)
To hollow out cupcakes, use a small sharp knife to cut out the center at an angle so the piece you cut out looks like a cone and is about an inch long. Fill in the hole with frosting (I just used a butter knife.) Cut the end off of the "cone" and put the lid back on top of the cupcake. Then frost as usual! Enjoy...it's such a fun twist on normal cupcakes!
*Frosting from The Pioneer Woman
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