Dark Chocolate Cupcakes

IMG_2017So, recently I have been pretty bad at the actual writing part of this blog. The being in my kitchen making (what I think are) delicious things, check. Taking the time to take pictures of said things, check. Actually sitting down to write the post and upload the pictures, not so much.

I made these a little while ago, but am just now getting aroung to posting. If you like chocolate, this cake is for you. The cake is rich, and dark, and crumbly.  It is sort of like devils food cake, but chocolaty-er. The supersweet buttercream frosting is the perfect pairing, providing a creamy, sweet contrast to the not-so-sweet cake.

Ingredients:

Cake:

  • 2/3 Cup cocoa
  • 1 Cup boiling water
  • 2 Cups flour
  • 1 tsp baking soda
  • 1 Cup unsalted butter, softened
  • 1 Cup sugar
  • 3 eggs

Frosting:

  • 1 Cup unsalted butter, softened
  • 3 Cups powdered sugar
  • 1 tsp vanilla
  • 1-3 Tbs water (as needed)
  • Food Coloring

Directions:

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Preheat oven to 350 and line 2 cupcake pans with paper liners (I got 18 out of this recipe).

Bring 1 cup of water to a boil and wisk in cocoa, set aside to cool.

In a medium bowl, wisk together flour and baking soda.

In a stand mixer (or in a separate bowl with electric beaters) cream butter and sugar together. Beat in eggs one at a time. Beat in cocoa and water mixture alternately with flour.

Divide among lined cupcake pans, filling 3/4 of the way full. Bake for 25-30 minutes or until toothpick inserted into middle comes out clean. Set on rack to cool.

To make frosting cream butter in mixer and add sugar gradually  Add in vanilla and water as needed to reach the right consistency. Add food coloring, if desired, I used a purple gel. To create the rosette frost in a continuous swirl with a large star tip starting fromt the center and working your way out to the edges in a circular fashion.

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