Chocolate Cupcakes with Buttercream (and Cream Cheese) Frosting

کاپ کیک شکلاتی با فراستینگ پنیری یا کره ای

 توی عکس شکلات اشو به آلمانی‌ نوشتم ببخشید دیگه سخت بود برم دوباره درستش کنم
 chocolate in english ....... chokolat in german :D

Serves: 12

  1. 1 cup all-purpose flour
  2. 1 cup granulated sugar
  3. ½ cup cocoa
  4. 1 teaspoon baking powder
  5. ½ teaspoon baking soda
  6. ½ teaspoon salt
  7. ½ teaspoon espresso powder
  8. ½ cup milk
  9. ¼ cup vegetable oil
  10. 1 egg
  11. ½ teaspoon vanilla
  12. ½ cup boiling water
Vanilla Buttercream
  1. 8 tablespoons butter (1 stick or 113 gram), softened
  2. 2½ cups confectioner’s sugar, sifted
  3. 2-3 tablespoons heavy cream 35% or more
  4. ¼ teaspoon vanilla
For cream cheese frosting use 120 gram cream cheese unsalted
  1. Preheat oven to 170º C.
  2. Place cupcake liners in muffin tray. Spray lightly with cooking spray.
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
  6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow the cupcakes to cool completely.

For the Buttercream Frosting:
  1. Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add vanilla and then beat on high for about 20 seconds to lighten the frosting.
  2. Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape.
  3. Pour buttercream into a zip top bag. Using scissors, snip off a small piece from the corner of zip top bag. Gently squeeze frosting onto the cupcakes. Alternately, you can spread the frosting with a knife or offset spatula.

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About Me

I'm Proshat, the queen behind Proshat Kitchen. I've never attended a cooking class, although I'd love to. My cooking knowledge mostly comes from my lovely mom, a master chef in our family, and also leaning by doing. I really love this wonderful science and I'm still fascinated by it. I’m a senior researcher in energy and economy, recently finished my Ph.D. So I am not an expert cook, please do not refer my blog as a professional source. I start blogging as a way to keep track of my progress in the kitchen and to get rid of the pile of printed recipes with hand written notes. I mostly write about my general experiences and my baking adventures. I love trying new combos in our everyday bread. On my blog you will find lots of classic recipes with a personal touch. Except my husband, a couple of close friends are my main testers. Love you all!! If you have a recipe you'd like me to feature on my blog, drop me a line. I would also love to hear your thoughts. I'm so happy you took the time to visit my blog; it means so much to be. Hope you'll visit again soon :) Love, Proshat

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