Chocolate Cupcakes
Published in: The Santa Rosa Press Democrat
3 1/2 cup all-purpose flour
4 cups plus 1 tablespoon sugar
1 1/2 teaspoons baking powder
1 tablespoons baking soda
1 1/2 teaspoons salt
1 1/8 cup cocoa powder
1 1/2 hot water
1 1/2 cup buttermilk
3/4 cup canola oil
1 1/2 teaspoons vanilla
3 eggs
For Chocolate Buttercream:
6 egg yolks
3/4 cup sugar
1/2 cup corn syrup
1 pounds butter -- (4 sticks) at room temperature
4 ounces chocolate -- melted over a double boiler
For cupcakes: Preheat oven to 350 degrees. Line muffin tin cups with
paper cupcake liners. Sift all dry ingredients. Put dry ingredients in
mixing bowl on low speed. Slowly add hot water while mixer is on low.
Combine buttermilk, oil, vanilla and eggs in a separate mixing bowl.
While mixer is on low speed, add the wet ingredients and mix until
combined, making sure to scrape the bowl often. Portion into cupcake pans
lined with wrappers and bake at 350 for 15 to 20 minutes. Let cool.
For chocolate buttercream: Place egg yolks on mixer with whisk attachment
on high speed. While eggs are whipping, cook sugar and corn syrup to 250
degrees. Turn egg mixture to medium speed and pour hot sugar mixture into
eggs. (Make sure to pour sugar down the side of the bowl, not directly
into eggs.) Turn mixer up to high speed. Once mixture has cooled down,
but still a bit warm, turn mixer down to medium speed. Begin adding
pieces of butter. Make sure to scrape the bowl often. Mix until smooth
and shiny, then add vanilla and melted chocolate. Mix until combined.
Pipe or spread the frosting over the cupcakes.
Makes 2 dozen
Exported from A Cook's Books -- Recipe management for Macintosh
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