Chocolate Butter Cupcakes


Chocolate Butter Cupcakes

  • 1/2 cup of hot coffee
  • 1/2 cup of cocoa powder
  • 1/2 cup of cold water
  • 1 1/2 cups of cake flour
  • 1 teaspoons of baking soda
  • 1/4 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1 stick of unsalted butter
  • 1 1/4 cup of sugar
  • 2 large eggs
  • 3/4 teaspoon of pure vanilla extract

  1. Preheat the oven to 350°F and have all ingredients at room temperature. Have your cupcake liners and pans ready. In a bowl, mix the hot coffee and cocoa powder together – no lumps! Whisk in the cold water. In another bowl, sift the cake flour, baking soda, baking powder, and salt together. Using your electric mixer, beat the butter and sugar until light and fluffy. Slowly add in the eggs and the pure vanilla extract. Alternate the two bowls (coffee mixture and flour mixture) into the batter. Mix until smooth. Then using an ice cream scoop, scoop the batter into your cupcake liners. Bake for 20-25 minutes or until cake tester comes out clean.

Marshmallow Frosting

  • 4 large egg whites, at room temperature
  • 1 cups sugar
  • 1/4 tsp. cream of tartar
  • 1 tsp. vanilla extract

  1. To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 155° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. 

Easy Caramel Sauce 

  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 3 tablespoons lightly corn syrup
  • 1 1/2 cup packed light brown sugar

  1. Combine all ingredients in a saucepan, bring to a boil, and boil briskly 3 minutes, stirring. Cool
  2. When cupcakes and caramel sauce are cool, place a dollop of whipped cream on each cupcake and drizzle with caramel sauce.

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