Monday, September 29, 2008
Chocolate Cupcakes with Whipped Cream Frosting
I served this at my family barbecue. I wanted the kids to be able to decorate their cupcakes themselves and add whatever toppings they liked.
Unfortunately, they could not wait so they ate them plain. I made some pretty ones for the grownups!
1 1/2 sticks unsalted butter at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Preheat oven to 350 degrees, (makes 12-15 cupcakes depending on size)
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well.
In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean.
Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Whipped Cream Frosting
1 pint of heavy whipping cream
1 tbl Vanilla
Sugar to taste
Add the vanilla to a preferably cold bowl and using the whipping attachment of your Kitchenaide Mixer or Hand Mixer whip until soft peaks form, add your sugar (less than 1/4 cup for me), and continue whipping until firm peaks form (don't over whip or you will have butter)