Tuesday, January 3, 2012

Chocolate Sour Cream Cupcakes with Vanilla Buttercream

What could be better than a chocolate cupcake? Please do let me know when you find out....I was going to be really stingy but I decided to share this recipe with ya'll.
WARNING: this cupcake is very addictive and can be seriously hazardous to your health
I dare you to try and eat just one, but trust me it won't happen. 3 or 4 cupcakes later you might wake up from your sugar coma and realize what just happened.

3 ounces unsweetened chocolate, chopped
1 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cup sugar
2 large eggs
1 tsp vanilla
1/2 cup sour cream
1/2 cup water or buttermilk (I used water)

Put chocolate in a heat proof bowl -double broiler- stir until melted. (You can melt it in the microwave in 30 second increments. Stir after each 30 sec.) Cool slightly. Sift flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar until smooth and creamy about 2 minutes. On low speed mix in melted chocolate. On medium speed add eggs one at a time until each is incorporated. Add vanilla, beat until creamy. Mix in sour cream until there are no white streaks. On low speed add half the flour mixture just until combined then add the water (or buttermilk). Mix in remaining flour until batter looks smooth. Preheat your oven to 350 degrees.
Line your cupcake pan with paper cups and fill them with batter, 3/4 way full. 
Pop in the oven for 15 minutes. When they are done, place them on a cooling rack unti they reach room temperature.

Vanilla Buttercream Frosting
This frosting is light and fluffy. It's not too sweet, it's the perfect balance to a chocolaty cupcake.
1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup milk
2 tsp vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading or piping consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. Icing can be stored in an airtight container at room temperature for 3 days. This makes enough icing for one 2-layer 9-inch cake or two dozen cupcakes.

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