Saturday was my best friends birthday, so I figured that would be a good excuse for baking some cupcakes. I found the recipe I used a lot of time ago on dinner with danielle and I have used it for chocolate cupcakes ever since. It’s just wonderfully moist and still not too dense.
Well I can’t say a lot more about those. They’re just solid delicous! Try them out for yourself…
Chocolate Cupcakes
batter recipe adapted from dinner with danielle
Ingredients
for about 24 cupcakes
2 1/3 cups all-purpose flour
1 1/2 cups buttermilk
1 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, softened
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
Preheat oven to 350°. Mix together flour, cocoa powder, baking powder, baking soda and salt. In the bowl of a stand mixer beat butter until and gradually add brown sugar until well combined. Add eggs, one at a time. When nicely mixed start with adding the flour mixture bit by bit, alternating with the buttermilk. Divide mixture between lined cupcake pans and bake for about 20 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack and frost with white chocolate cream cheese frosting or any other frosting you prefer.
White Chocolate Cream Cheese Frosting
Ingredients
enough frosting for about 24 cupcakes
16 oz cream cheese (not the low fat stuff)
6 oz white chocolate
10 tbsp. butter, softened
3 cups of icing sugar
Beat the cream cheese with the paddle attachment of a stand mixer. Add butter and icing sugar and continue beating until smooth. Melt white chocolate in a water bath and add to cream cheese mixture. Frost cupcakes the way you like them.
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