Choco Cupcakes with Milk Chocolate Frosting

By ahree

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

Details

Adapted from catesworldkitchen.com

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.