A sweet return!
Yuuumy frosted chocolate-buttermilk cupcakes
After too long without posting our weekly recipes, we decided it was time for a sweet return!! :) Now that we're all back in shape (after the over-eating-overwhelming christmas holidays) it is time to start indulging ourselves again. Afterall, what is life without a sweet caprice?! :)
Makes 12
- 3/4 cup all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
- 3 tablespoons unsalted butter, melted
- 6 tablespoons buttermilk
- 1 large egg
- 1 large egg white
-
Light Cream-Cheese Icing
- Candy decorations (optional)
Directions
-
Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or
two 6-cup muffin tins) with paper liners. In a large mixing bowl,
combine flour, sugar, baking powder, baking soda, and salt; set aside.
-
With an electric mixer, combine cocoa and 3 tablespoons hot water
until a thick paste forms (this process intensifies the chocolate
flavor). Add butter, buttermilk, egg, and egg white; beat until
combined. Whisk in flour mixture until smooth.
-
Scoop (or spoon) batter into prepared tin(s). Bake until a
toothpick inserted in the center of a cupcake comes out clean, about 20
minutes. Transfer cupcakes to a wire rack to cool completely.
-
Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.
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recipe thanks to Martha Stewart