These are good! I made these cupcakes this weekend for company, and
they were so delicious I ended up making another batch due to high
demand. To whip them up yourself, follow this (slightly modified)
recipe from recipe
from the Joy of Baking.
Dark Chocolate Cupcake:
cup Hershey's' Special Dark cocoa powder
cup boiling hot water
1/3 cups all purpose flour
teaspoons baking powder
cup (113 grams) unsalted butter, room temperature
cup (200 grams) granulated white sugar
heat oven to 375. Combine boiling water and coco powder in a blow
and stir until smooth. Set aside and let cool. Combine flour,
baking powder and salt in another bowl and set aside. In an
electric mixer, whit butter until fluffy. Add sugar and combine
well. Add eggs and combine well. Add four mixture and cooked
chocolate, alternating. Mix until just combined. Filled lined
baking cups in a muffin pan. Bake for 16 min or until a toothpick
inserted into the center of a cupcake comes out clean. Makes 12-16
the Almond Buttercream:
stick of unsalted butter-room temperature
cups confectioners' sugar
an electric mixer, whip butter until fluffy. Add confectioners'
sugar and extract and mix until smooth. Add milk, as needed until
light and fluffy.
cupcakes, ice and enjoy!