These cupcakes really hit the spot! The cake remained nice and moist, and not too heavy. The buttercream was delicious – nice and fluffy, while bringing the perfect sweetness to the cupcake. One cupcake alone will certainly satisfy your sweet tooth! I opted to limit the sugar and butter (almost by half from the recipe I adapted), and it was still very sweet. Also, it makes a TON of frosting, which you can definitely use on other baked goodies!
For the Cupcakes:
¾ C unprocessed cocoa powder
¾ C hot water
3 C all-purpose flour
1 t. baking soda
1 t. baking powder
1 ¼ t. kosher salt
3 sticks unsalted butter
2 ¼ C sugar
4 eggs
1 T plus 1 t. pure vanilla extract
1 C non-fat yogurt, at room temperature
For the Buttercream Frosting:
3 sticks unsalted butter, at room temperature
5 C confectioner’s sugar
Preheat the oven to 350F. In a small bowl, whisk together the cocoa powder and the water until smooth. In another bowl, combine flour, baking soda, baking powder, and salt. In a small pan, melt the butter and sugar over medium heat until well-combined. Remove from heat, and pour into a separate bowl. Beat for 5 minutes or until the mixture has cooled. Beat in the eggs, one at a time. Add the vanilla extract, then the cocoa mix. Add the flour mix in two batches, separated by adding the yogurt.
Spoon the mix into the cupcake liners, then bake for 20 minutes. Let cool for about 15 minutes on a wire rack.
Meanwhile, make the buttercream frosting. Beat 1 ½ sticks of the butter until creamy. Add in 2 ½ C of the sugar, and continue to beat. Add the remaining butter and sugar and beat on high for several minutes until the frosting has soft peaks. Spread about a spoonful of the frosting (or more, depending on your sweet tooth) to each cupcake. It is best to do this with cooled cupcakes, and the buttercream at room temperature.
No comments:
Post a Comment