Friday, May 14, 2010
Triple Chocolate Cupcakes with Berry Icing
I sometimes like to just start making cake, using basic portions from various other recipes, and see what comes of it. This turned out dense and delicious and amazing. It rose beautifully and was a wonderful texture. It's times like this that I'm glad I have a blog to keep track of my recipes! I'll be making this cake again for sure.
Triple Chocolate Cupcakes
1 1/2 cubes of butter (2/3 cups), softened
1 1/2 cups sugar
4 oz melted 100% cocoa chocolate bar (cooled)
2 1/2 tsp vanilla
1 1/2 cups buttermilk
2 cups white, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder (unsweetened)
1 1/2 cups milk chocolate chips
Preheat oven to 350ºF. Combine First Ingredients in order, beating constantly until smooth. Combine Second Ingredients in a bowl, then add to first ingredients. Mix until smooth. Fill muffin tins to 3/4 full. Bake mini cupcakes for 13 minutes or until done. Bake full sized cupcakes for 35 minutes or until done. Frost with Berry Frosting which is found here. The recipe for berry frosting calls for strawberry preserves, but you can use any kind of berry preserves you like.