Chocolate Cupcakes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Chocolate
  • 3/4 cup Cocoa
  • 1/3 cup Cocoa powder
  • 1 cup Flour
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 3/4 Sugar
  • 1 tsp Vanilla
  • 9/16 cup Vegetable shortening

• Dairy

  • 2 stick Butter
  • 2/3 cup Sour cream

• Tools & Equipment

  • 1 Squeeze Bottle and wax paper

• Other

  • Chocolate wafers or candiquik, about 1/4 cup

Found on thefirstyearblog.com

Description

Ingredients

• 1/3 cup cocoa powder
• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 stick butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 2/3 cup sour cream
• 2 tbsp melted chocolate, cooled (which is about 2 tbsp of chocolate chips)
• 1 stick butter, room temperature
• 1/2 cup vegetable shortening
• 3/4 cup cocoa powder
• 2-2.5 cups powdered sugar

Directions

• Chocolate Cupcakes Preheat the oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. In a small mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon. In a larger mixing bowl, combine the butter and sugar, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat. Add in the sour cream and melted chocolate, mix by hand using a spatula. Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything. Fill the cupcake liners 1/2 full with batter. Bake for 17-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before adding the frosting. Chocolate Buttercream In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy. Add in the cocoa powder, and gently mix by hand with a spatula. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. To assemble Place the chocolate buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes.