Ingredients
- Cupcakes:
- (adapted from Martha Stewart)
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons canola oil
- 1 1/2 teaspoons pure vanilla extract
- Frosting:
- (adapted from Chocolate Shavings)
- 1 stick of butter, softened
- 1 3/4 cups of confectioners’ sugar
- 3 ounces milk chocolate
- a few tsp milk
Preparation
Step 1
CUPCAKE
Preheat the oven to 350 F and line a 12-cupcake pan with paper liners. Grease 4 ramekins.
Sift the dry ingredients together in a large bowl.
Add the eggs, warm water, buttermilk, canola oil, and vanilla and mix with a fork just until combined (make sure there are no lumps of flour).
Pour into prepared pans, filling about 3/4 of the way.
Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pans for about 5 minutes, then turn out onto a wire rack to cool completely
FROSTING
Chop the chocolate and melt in the top of a double boiler. Set aside to cool.
Cream the butter in a stand mixer with a paddle attachment.
Add the confectioners’ sugar, then chocolate, and beat on medium, adding milk in 1/4 tsp increments if necessary to make smooth frosting.