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3 C. sugar
1/2 C. butter
3 lg. eggs
1 C. cream
Cupcakes:
1 1/2 C. milk
2 tsp. vanilla extract
2 2/3 C. all-purpose flour
3/4 C. vegetable oil
pinch salt
1 C. cocoa powder
2 tsp. vanilla extract
2 1/2 C. powdered sugar
2 tsp. Clabber Girl Baking Powder
1 1/2 C. boiling water
3 Tbsp. cocoa powder
2 tsp. Clabber Girl Baking Soda
Frosting:
3/4 tsp. salt
8 oz. unsweetened chocolate, chopped
Cupcake batter:
Preheat the oven to 350° F. Line a muffin pan with paper baking cups.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar. Make a well in the center and add the eggs, milk, vegetable oil and vanilla. Whisk to combine. Add the boiling water and whisk until smooth. Batter will be quite thin, don’t worry.
Fill paper baking cups 2/3 the way. Bake at 350° F. for about 22 minutes, or until cupcake tests done. Cool on a rack.
For the frosting:
Melt the chocolate and butter in a double boiler. Transfer to the workbowl and whisk in the cream, vanilla and salt. Sift in the powdered sugar and cocoa powder and mix until smooth .
Assembly:
Spoon about 1/3 of the frosting into a small plastic bag and snip the corner off, leaving about a 1/4 inch opening. Using a small knife, poke a small hole in the center of the cupcake. Squeeze a 1/2 Tbsp. of frosting in the center of the cupcake. Spread a thin glaze of frosting over the surface of the cupcake.
3 C. sugar
1/2 C. butter
3 lg. eggs
1 C. cream
Cupcakes:
1 1/2 C. milk
2 tsp. vanilla extract
2 2/3 C. all-purpose flour
3/4 C. vegetable oil
pinch salt
1 C. cocoa powder
2 tsp. vanilla extract
2 1/2 C. powdered sugar
2 tsp. Clabber Girl Baking Powder
1 1/2 C. boiling water
3 Tbsp. cocoa powder
2 tsp. Clabber Girl Baking Soda
Frosting:
3/4 tsp. salt
8 oz. unsweetened chocolate, chopped
Cupcake batter:
Preheat the oven to 350° F. Line a muffin pan with paper baking cups.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Stir in the sugar. Make a well in the center and add the eggs, milk, vegetable oil and vanilla. Whisk to combine. Add the boiling water and whisk until smooth. Batter will be quite thin, don’t worry.
Fill paper baking cups 2/3 the way. Bake at 350° F. for about 22 minutes, or until cupcake tests done. Cool on a rack.
For the frosting:
Melt the chocolate and butter in a double boiler. Transfer to the workbowl and whisk in the cream, vanilla and salt. Sift in the powdered sugar and cocoa powder and mix until smooth .
Assembly:
Spoon about 1/3 of the frosting into a small plastic bag and snip the corner off, leaving about a 1/4 inch opening. Using a small knife, poke a small hole in the center of the cupcake. Squeeze a 1/2 Tbsp. of frosting in the center of the cupcake. Spread a thin glaze of frosting over the surface of the cupcake.