Valentine's cupcakes

By Canela

Happy Valentine's day!

Ingredients

• Ingredients (12 cupcakes)
• 2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 120 grs unsalted butter, cut into pieces
• 250 grs unsweetened chocolate, coarsely chopped
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• Butter cream frosting
• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons whipping cream
• In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
• Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
• You can use marhmallows cream too.

Details

Servings 12
Adapted from marthastewart.com

Preparation

Step 1

Method


1.Preheat oven to 180 degrees. Line standard muffin tins with paper liners.
2.Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.


3.Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

4.Divide batter among muffin cups, filling each 2/3 full. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.


•Frost cupcakes with buttercream.