Chocolate Cupcakes With Chocolate Frosting |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I can't seem to get enough chocolate lately and these cupcakes were among my victims. This recipe comes from a Chicago bakery called Sweet Mandy B's and these cupcakes will make you happy! Ingredients:
1 1/2 cups flour |
1 cup unsweetened cocoa |
1 1/4 teaspoons baking soda |
1 1/4 teaspoons baking powder |
1 teaspoon salt |
2 cups sugar |
3/4 cup hot water |
3/4 cup milk |
2 large eggs |
1/2 cup vegetable oil |
1 1/2 teaspoons vanilla extract |
1 cup unsalted butter |
3 tablespoons dark corn syrup |
1 teaspoon vanilla |
1 pinch salt |
2/3 cup unsweetened cocoa, sifted |
1 lb confectioners' sugar, sifted |
1/2 cup whipping cream |
candy sprinkles (optional) |
Directions:
1. Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
2. Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
3. Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
4. While cupcakes are cooling, prepare the frosting.
5. Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
6. With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
7. When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.
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