Tuesday, June 14, 2011

Double Chocolate Cupcakes

Normally, I will pass on cupcakes.  Not that I don't love them, but generally they are either made from a box or bought from a store.  To me, they are nothing more than over-sweetened stiff hunks of flavorless bread with way too much nasty frosting.  But, not mine.  And there in lies the difference.  There is something about scratch making your own cake.  This batter creates a lighter, moister and richer cupcake that is nothing short of amazing.  And, by adding the scratch-made butter-cream chocolate frosting, you also have nothing short of spectacular.  So, don't be afraid to push these cupcakes on the ocassional "Cupcake Passer", you can be sure that they will not only love it, but most likely, as in most of my experiences, ask for another one.  They all come around for these ;)

For Cupcakes:
2 cups of sugar
1 3/4 cups of all-purpose flour
3/4 cup of cocoa powder (I use Nestle)
2 tsp. of baking powder
2 tsp. of baking soda
1 tsp. of salt
2 eggs (beaten)
1 cup of milk
1/2 cup of canola oil
2 tsp. of real vanilla extract
1 cup of boiling water (microwave for 3 minutes)

-Preheat your oven to 350*.  Place paper cupcake liners in a 12 count muffin pan.  Combine the sugar, flour, cocoa, baking powder, baking soda and the salt in a large mixing bowl.  Add in the eggs, milk, oil and vanilla.  Mix on medium speed with a hand-held mixer for about 2 minutes.  Stir in the boiling water (batter will be very thin-it's ok).  Using a ladle or a pouring pitcher, fill each cupcake liner 3/4's of the way with batter.  Bake 1 pan at a time for 20 minutes.  Using a metal spoon, remove the warm cupcakes from the pan and place on a platter to cool.  Once cupcakes are completely cool, frost with my homemade chocolate butter-cream frosting.  Makes about 36 cupcakes.  Enjoy!

For Frosting:
1/4 cup of real un-salted butter (melted)
1/3 cup of cocoa powder
1 1/2 cups of powdered sugar
1/4 cup of milk
1/2 tsp. of real vanilla extract

-In a medium mixing bowl, stir the cocoa into the melted butter.  Begin adding in the powdered sugar and the milk alternately in small increments.  Making sure to thoroughly mix before each addition.  Stir in vanilla.  Spread on cooled cupcakes.

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