Dark Chocolate Cupcakes
or a Three Layer Chocolate Cake
Decorations
Sprinkles
Cake
Batter
1/2
cup Dutch-process cocoa (not black 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
and second optional cocoa
Beat
in cream for 1 minute.
5.
Frost cupcakes when completely cooled.
Makes 30 cupcakes
© Seasoned with Love - A copyright recipe
We would love to have you print this recipe for your own use.
Chocolate
Cake
This
is my idea of the perfect chocolate cake and it took me over four years to
figure out this exact recipe. Adding some melted chocolate to the batter and
using boiling water with the cocoa powder is essential for a rich chocolate
taste. I use a mixture of semisweet and milk chocolate chips in the cake. This
recipe will also make 30 cupcakes if you use a 1/4 cup to pour batter into foil
liners and bake them for 15 minutes.
Decorations
Edible flowers or rose petals for Valentine’s Day
4 teaspoons warm water
4 teaspoons dried egg
whites
Superfine sugar
Cake Batter
1/2 cup Van Leer
Dutch-process cocoa
1 cup boiling
water
1/2 cup unsalted
butter, melted in a saucepan
1/3 cup
chocolate chips, stir into butter until melted
1 cup low-fat
buttermilk
2 large eggs
1 cup granulated
sugar
1
cup muscovado brown sugar
1 tablespoon
vanilla extract
2 cups
all-purpose flour
2 teaspoons
baking soda
3/4 teaspoon
salt
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
6 tablespoons Van Leer Dutch-process cocoa, sifted
5 tablespoons
whipping cream, adjust as needed
1.
Decorations: Mix water and egg
whites. Apply this mixture
to
pesticide-free flowers with an artist’s paint brush (found in
art stores).
Sprinkle flowers with sugar. Let the flowers dry on
waxed paper
overnight or up to two days.
2. Preheat the oven to 350
.
3. Cake:
In a large bowl, use a mixer on low to beat cocoa and
boiling water. Add
the butter/chocolate mixture to the cocoa
with the
buttermilk, eggs, sugar, brown sugar and vanilla.
4. Measure the flour, baking soda
and salt into a sifter. Sift and
add to chocolate
liquid. Beat 1 minute on medium. Pour the
batter into three
8-inch cake pans sprayed with nonstick
spray. Bake in
preheated oven 30 minutes. Wash beaters.
5. Frosting:
Melt butter over low heat in a 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 and cocoa. Beat in cream until fluffy.
6. Assembling:
Place one completely cooled cake layer on a
plate, top with icing.
Add second layer and more icing. Add
last cake layer
and remainder of icing. Decorate with flowers.
For cupcakes, a
small sugar flower is cute on each one.