Recipe: Deep Dark Chocolate Cupcakes with Vanilla or Chocolate Buttercream Frosting

DEEP DARK CHOCOLATE CUPCAKES

1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
2 large eggs, at room temperature

Adjust the oven rack to the center position, and preheat the oven to 350 degrees F. Line muffin pans with cupcake liners.

Put the cocoa powder in a small bowl, and add 1 cup very hot water. Mix until smooth. Cool to room temperature, then stir in the vanilla extract.

In a medium bowl, whisk together the flour, baking soda and salt.

Beat the butter with a mixer set at medium-high speed until smooth and shiny, about 15 seconds. Add the sugar, and beat until the mixture is fluffy, about 2 minutes. Add the eggs, and beat until fully incorporated, about 30 seconds.

With the mixer on the lowest speed, add about 1/3 of the dry ingredients to the batter, followed immediately by about 1/3 of the cocoa mixture; mix until the ingredients are almost incorporated into the batter. Repeat the process twice more. When the batter appears blended, stop the mixer, and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed; beat until the batter looks satiny, about 15 seconds.

Fill muffin cups with batter to about 80 percent full.

Bake for 17 to 20 minutes. Insert a toothpick into the center of a cupcake; if it comes out clean or with just a crumb adhering, it is done. Transfer the muffin pans to wire cooling racks. Let cool for 10 minutes, then place the cupcakes onto a rack or a plate to continue cooling for at least 1 hour before frosting.

VANILLA BUTTERCREAM FROSTING

1 cup (2 sticks) unsalted butter, softened
1 pound (4 cups) confectioners' sugar
1 tablespoon vanilla extract
2 tablespoons heavy (whipping) cream or milk
Pinch salt

Beat the butter, confectioners' sugar, vanilla, cream or milk and salt in the bowl of an electric mixer at low speed, until the sugar is moistened. Increase the speed to medium, and beat, stopping to scrape down the bowl, until creamy and fluffy, about 1 1/2 minutes.

VARIATION:

FOR CHOCOLATE BUTTERCREAM FROSTING:
Follow the recipe above but add 3/4 cup unsweetened cocoa powder and another 2 tablespoons heavy (whipping) cream or milk.

Makes about 15 cupcakes
Source: Super-Duper Cupcakes: Kids Creations from the Cupcake Caboose by Elaine Cohen