Chocolate Cupcakes With Chocolate Frosting

Chocolate Cupcakes With Chocolate Frosting – Recipe By Ina Garten and Frosting By SweetapolitaDSC_2105

I hope all you’ll had a wonderful 4th of July. I have family visiting from New York and so the next couple of days are going to be super fun! Yay! I decided to make these cupcakes for my adorable niece who is crazy about all things chocolate and princesses. I just had to use these cupcake liners I had bought some time ago. I could just imagine the delight and joy she would feel on seeing them. As for the cupcakes, I went with a tried and tested recipe. Just love these cupcakes by Ina. I have made these cupcakes many times before. I love the buttermilk and sour cream in it, which keep the cupcakes super soft and moist. 

I usually frost these cupcakes either with a chocolate ganache or a cream cheese icing, but I wanted something luxuriously smooth, creamy and supremely chocolaty. I knew Rosie of sweetapolita wouldn’t disappoint. I made her chocolate cloud frosting. Just skipped the nutella due to allergy concerns.  The combination of Ina’s cupcakes and Rosie’s frosting is like a little piece of heaven in every bite. The kids and adults were beyond thrilled!DSC_2030

Chocolate Cupcakes – recipe by Ina Garten, makes 12 regular cupcakes and 24 mini cupcakes

Ingredients:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
2 teaspoons pure Vanilla Extract 
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder- usually I use Pernigotti, this time I used Cacao Barry Cocoa Powder – Extra Brute
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Method: For a step by step method click hereIMG_4167

Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy.

Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee.

In a third bowl, sift together the flour, cocoa powder, baking soda, and salt.

With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don’t overmix! Fold the batter a few times with a rubber spatula to be sure it’s mixed.

Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.DSC_2021

Frosting- Recipe by Sweetapolita

Ingredients:

  • 1 cup (227 g)(2 sticks) unsalted butter, softened but cool
  • 1-1/2 cups (190 g) icing sugar (confectioners’), sifted
  • 2 teaspoons (10 ml) pure vanilla extract
  • 3/4 cup (125 g) premium bittersweet chocolate, chopped, melted and slightly cooled ( I used Lindt 50% Cocoa Bar)
    chocolate)
  • 1 tablespoon (15 ml) milk
  • 1/3 cup (100 grams) Nutella ( I skipped this due to allergy concerns)
  • pinch of salt

Method:

  1. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed using setting #2 on the KitchenAid mixer, for about 1 minute.
  2. Add vanilla, and beat on low speed until well combined. Add the melted and slightly cooled chocolate and beat on medium speed  using #4 on the KitchenAid mixer, until smooth, about 2 minutes.
  3. Add  Nutella (if using), milk and pinch of salt, and beat on med-high speed for another minute.
  4. Put the frosting in an 18 inch pastry bag fitted with a tip of your choice and frost the cupcakes.DSC_2035

 

Note:

The cupcake batter makes a lot of cupcakes. I made 12 regular sized cupcakes and 24 mini cupcakes from this batter.

The regular sized cupcakes were ready by 20 minutes. Be careful, not to over bake and check after 20 minutes.

I doubled the cupcake liners before scooping the batter in it so that the design would show. The cupcake liner set can be bought here – Disney Snow White & the Seven Dwarfs Cupcake Decorating Kit 

I used a small scoop to put the batter into the little mini cupcake liners. I topped the mini cupcakes with these Tiara Mini.

I used Lindt Excellence 50% Cocoa Bar plus 2 pieces from another 3.5 ounce Lindt Excellence 70% Cocoa Dark Chocolate  cocoa bar.

I frosted the cupcakes using a large, round tip and also a Wilton 1M tip.

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