I am sorry for the long absence. My family took a long weekend trip to Walla Walla to visit some friends. And it always seems to take a few days to recover and get back in the swing of things. We had a relaxing time–and when I say relaxing, I mean just sitting around, chatting, and eatinig food. (Which was what we all needed!) Matthew spent most of his time doing this:
Even Eric joined in for a bit.
We also spent time at the park, where Matthew learned how to go through a tunnel. (His sideways hat just tells you how hip and cool he is. We tried to fix it, but he liked it that way. What do parents know about style anyway.)
I made these cupcakes quite some time ago, and thought that I’d share them with you while I recover from all the delicious food I ate. I call these cupcakes Sinful because they are just that good, but really, they’re just a chocolate cake with chocolate buttercream. Mmmm…Who can resist chocolate? I know I can’t.
I like to top these cupcakes with chopped chocolate. You can shave a bar of chocolate, make chocolate curls, or just chop chocolate chips, which is what I do most of the time. Even alone, these cupcakes are bound to satisfy any chocolate craving. And you definitely can never have enough chocolate. Enjoy! xoxo
Makes 12 cupcakes
1 stick unsalted butter, room temperature
1 ¼ c sugar 2 eggs, room temperature
¾ cup flour
1 t baking powder
¼ t salt
½ cup unsweetened cocoa powder
½ cup milk (NOT non-fat)
1¼ t vanilla
1 T ground espresso
Preheat oven to 350. Line cupcake tin with paper liners.
Beat the butter with an electric mixer until it is soft and pale, then add sugar. Beat about 3 minutes. Add the eggs, one at a time, (make sure the yolk is dissolved before adding the next egg), beating until they are well combined.
In a separate bowl, combine the dry ingredients and whisk them to incorporate them. In a tall measuring cup, combine the milk and vanilla. Add 1/3 of the dry ingredients to the butter and sugar, and beat it just to combine. Add ½ of the liquids (milk & vanilla). Scrape down the bowl and beat to combine. Continue adding the dry and wet ingredients alternately, making sure you START and END with the DRY.
Fill muffin tins 2/3s of the way and bake for about 20-22 minutes, or until tops are golden and toothpick inserted comes out clean. Allow to cool, then frost.
4 T (½ stick) unsalted butter, softened
¼ cup unsweetened cocoa powder
2 cups powdered sugar
3 Tablespoons milk (plus a few Tablespoons to adjust consistency)
1 teaspoon vanilla
Dash of ground espresso
shaved chocolate or chopped chocolate chips
Combine the cocoa powder and powdered sugar in a bowl and whisk to combine. Beat butter on medium speed in a mixer with a paddle attachment until pale and creamy. On low speed, add half of the dry ingredients, followed directly by the milk. Mix until the dry ingredients are incorporated fully. Add the vanilla and the rest of the dry ingredients. If it seems too thick, add a little more milk until desired consistency is achieved. Beat on medium speed for about 2-3 minutes before spreading or piping on cooled cupcakes. Sprinkle with shaved chocolate or chopped chocolate chips.