Cupcake: · ½ C. unsalted butter · 2oz. semi-sweet baking chocolate · ½ C. unsweetened cocoa powder · ¾ C. all-purpose flour · ½ tsp baking soda · ¾ tsp baking powder · ¼ tsp salt · 2 large eggs, at room temperature · ½ C. sugar · ¼ C. brown sugar · 1 tsp vanilla extract · ½ C. buttermilk | Equipment list: Kit Station Sink Bio Sani Gloves Work station Cutting board Non-slip mat Dish washing station Oven Towels Mixer Paddle attachment hand mixer Pan Cupcake pan(s) Liners Microwave Bowls Wooden spoon Rubber spatula Siff Pipping bag Pipping tips |
· Preheat the oven to 350F and line a cupcake tine with liners
· Melt the butter and chocolate to together in the microwave in 30 second increments, stirring between each time. Or heat on low over the stove top. Stir until smooth and set aside to cool slightly.
· In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
· In a large bowl, whisk the eggs, sugar, brown sugar, a vanilla until smooth.
· Add the cooled chocolate mixture and whisk until smooth.
· Add half of the flour mixture, then half of the buttermilk to the egg and sugar mixture.
· Repeat last step until everything is added stir until just combined; do not over mix. The batter will be very thick like pudding.
Frosting:
· 2 ¾ C. Confectioners’ sugar
· 2/3 C. Unsweetened cocoa powder
· 6 tbsp unsalted butter, softened to room temperature
· 6 tbsp heavy cream
· 1tsp vanilla extract
· 1/3 C. semi-sweet chocolate chips for decoration, optional
· Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
· With a handheld or stand mixer, beat the butter at medium speed until fluffy –about 2 minutes.
· Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition.
· Add more powdered sugar if frosting is too dark Add a pinch of salt if the frosting is too sweet.