Week 4: Chocolate cupcake with American chocolate buttercream frosting

I was originally intrigued by this recipe on Martha Stewart’s website due to the Vanilla French buttercream. It sounded really delicious, and the fact that I have not made anything with actual vanilla beans made it even more interesting. Unfortunately, the frosting came out way too sweet and couldn’t hold its shape in room temperature.

But, the cake turned out to be absolutely delicious. So I hunt around for a frosting recipe that could hopefully complement the rich chocolate cake. And I found just the right frosting recipe on Glorious Treats. I modified it a little by adding melted chocolate, and it was absolutely perfect.

Makes: 24

INGREDIENTS

For frosting

1 cup (227 grams) salted or unsalted butter at room temperature

¼ teaspoon salt (if butter is unsalted)

½ cup (115 grams) cream cheese at room temperature

1 ½ cup (180 grams) confectioner’s sugar

3 tablespoons heavy cream

melted unsweetened chocolate to taste (approximately 100g)

For cake

1 3/8 cups (133 grams) cake flour (not self-rising)

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 ¼ cups (250 grams) sugar

½ cup (114 grams) unsalted butter, room temperature

3 ounces (85 grams) unsweetened chocolate, melted and cooled to room temperature

2 extra-large eggs

½ tablespoon plus ½ teaspoon pure vanilla extract

½ cup (121 grams) sour cream

DIRECTIONS

1) Preheat oven to 160 degrees Celcius. Line standard muffin cups with cupcake liners and set aside.

2) In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

3) In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.

4) With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.

5) Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.

6) For frosting, beat butter, cheese and salt until pale and fluffy. Alternate between addition of confectioner’s sugar and heavy cream until the desire texture and consistency is achieved. Then, add the melted chocolate to taste and beat until fully incorporated.

I tasted one of the cake shortly after it was out of the oven (and cooled) and another one the next day, and I have to say, it tasted so much better the next day. Like, the flavor had somehow “developed”. I can foresee myself making this quite a bit in the coming future.

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