These are cupcakes for a birthday party. Double dose of chocolate!
Perfectly Chocolate Cupcakes
(makes 24-27 standard sized cupcakes) recipe from Glorious Treats
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
Line muffin tin with paper liners. Heat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don't worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for aproximately 22-24 minutes.
Cool completely on wire rack before frosting.
Chocolate Buttercream Frosting from The Church Cook
Recipe adapted from Cook's Country. Com
4 large eggs
1 cup granulated sugar (7 oz)
2 teaspoon vanilla extract
pinch of table salt
1 pound unsalted butter (16 0z)
8 oz unsweetened chocolate, melted
1. Combine eggs, sugar, vanilla, salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently and constantly. Heat mixture until thin and foamy and registers 160 degrees F. on instant-read thermometer.
2. beat egg mixture on medium-high speed with whisk attachment until light and airy. Cooled to room temperature, then add slightly softened butter, one piece at a time.
3. Finish adding the butter until smooth. Increase speed to high and beat 1 minutes until light and fluffy.
4. Melt the chocolate in a double boiler. Take off the heat and let sit for 1-2 minutes before stirring into butter mixture.
Frosting can be covered and refrigerated up to 5 days. Bring to room temperature and quickly whisk in a standing mixer before frosting.