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Last
Tested: 8/1/2005
We
can't promise that will be the last test.
Decorations
Sprinkles
Cake
Batter
1/2
cup Dutch-process cocoa
1
cup fat-free milk, warmed to 110
1
cup low-fat buttermilk or 1 cup water + 3 T buttermilk
powder
1/2
cup corn oil or 1/2 cup unsalted butter, melted
2
large eggs
1
cup granulated sugar
1
cup dark brown sugar
1
tablespoon vanilla extract
2
cups all-purpose flour
2
teaspoons baking soda
3/4
teaspoon salt
Dark Chocolate Frosting
1/4
cup unsalted butter
3/4
cup Ghirardelli®
semisweet
chocolate chips
1/3
cup cold fat-free milk
1
teaspoon vanilla extract
4
cups confectioners' sugar
1/4
cup Dutch-process black cocoa, sifted
1/4
cup Dutch-process cocoa, sifted (optional)
5
tablespoons whipping cream
1.
Preheat oven to 350 degrees.
2.
Cake: In
extra large bowl, use mixer on low to beat cocoa and warm milk.
Add
buttermilk, oil, eggs, granulated sugar, brown sugar and
vanilla.
Beat 45
seconds.
3.
Measure flour, baking soda and salt into sifter. Sift into chocolate liquid.
Beat 1 minute
on medium. Use a 1/4 cup measuring cup to pour batter
into 30 foil
liners and then bake for 15 minutes or until tops pop back when
pressed.
4.
Frosting:
Melt butter over low heat in 1-quart saucepan; remove from heat
and mix in
chocolate chips until melted. Pour into a medium bowl. Beat
in milk and vanilla. Beat
in
confectioners’ sugar, black cocoa and second optional
cocoa
for a dark chocolate taste.
Beat in cream for 1 minute.
5.
Frost cupcakes when completely cooled.
Makes
30 cupcakes
This
recipe also makes a three layer cake.
These
cake pans are incredible and I have never found better ones!
Call
Jane's Cakes & Chocolates 1-800-262-7630.
Click
here for a printable version
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