Chocolate-Chocolate cupcakes

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I think I have a new favorite cookbook.  Baking: From My Home to Yours by Dorie Greenspan is awesome.  I wish I had the opportunity to make everything in this book.  The few things I have tried so far have been delicious!  This is the first cookbook I have purchased since discovering the library (thanks Suzy!) because I just did not want to take it back.

I made these cupcakes for my mother-in-law’s birthday, she loves chocolate.  Dorie uses a chocolate glaze in the book, but I opted for a rich chocolate buttercream icing.

Chocolate-chocolate cupcakes, from Baking: From My Home to Yours by Dorie Greenspan

Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter Smart Balance 50/50 blend at room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 cup low-fat buttermilk
2 ounces bittersweet chocolate, melted and cooled

Prep: Center at rack in the oven and preheat the oven to 350 degree F. Fit the 12 molds in a regular-size muffin pan with paper muffin cups, or butter then, dust them with flour and tap out the excess. Alternatively, you can use a silicone muffin pan, which needs neither paper cups nor greasing. Place the muffin pan on a baking sheet and set aside.

Directions: Whisk together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then yolk, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.

Bake for 22-25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean.

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