Wow!
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.
For the
Dark Chocolate Cupcake:
1/2
cup Hershey's' Special Dark cocoa powder
1
cup boiling hot water
1
1/3 cups all purpose flour
2
teaspoons baking powder
½
teaspoon salt
1/2
cup (113 grams) unsalted butter, room temperature
1
cup (200 grams) granulated white sugar
2
large eggs
Pre
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
cupcakes.
For
the Almond Buttercream:
1
stick of unsalted butter-room temperature
2
cups confectioners' sugar
¼ t
almond extract
1-3
T milk
In
an electric mixer, whip butter until fluffy. Add confectioners'
sugar and extract and mix until smooth. Add milk, as needed until
light and fluffy.
Cool
cupcakes, ice and enjoy!
