Friday, February 21, 2014

31 Double Chocolate Cupcakes

31 Double Chocolate Cupcakes
Wow, are the yummiest things ever, or what?  They are even better when eaten the next day, so go ahead and make them the day before the event.  

2 cups flour
2 ½ cups sugar
1 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 ½ cups buttermilk
2 eggs
2 tablespoons white vinegar
1 teaspoon vanilla

Prepare 30 muffin cups with paper liners.  In bowl of electric mixer add all of the dry ingredients and whisk together with a hand held whisk.  Add all of the wet ingredients and beat on medium with electric mixer until thoroughly combined, for about 3 minutes.  Pour ¼ cup of batter into each muffin cup.  You may be able to get 31 cupcakes from the batter if you scrape your bowl really well.  Bake at 350 for about 18 minutes.  Remove from oven and cool completely.  Remove cupcakes from pans.  Frost with Chocolate Butter Cream frosting.

Chocolate Butter Cream Frosting

6 cups powdered sugar
heaping 1/3 cup cocoa
¾ cup butter
½ cup milk
1 teaspoon vanilla extract

In electric mixer, cream together powdered sugar, cocoa, butter, milk and vanilla.  Fit a BIG round or star tip in a pastry bag and fill with frosting.  Pipe one dollop of frosting in center of the cupcake.  Now start winding a big thick strip of frosting around the outside of the cupcake.  Swirl frosting towards the center overlapping as you go, until you reach the center top.  Add some sprinkles if desired and allow set, preferably overnight.

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