okay, okay, i guess they weren't the prettiest coming out and i really haven't made homemade cupcakes before; but, they were amazing! i only had one complaint from someone who said they were to sweet, but a cupcake who isn't sweet just ain't a good cupcake!
so here are the nice pictures that joy the baker took and her recipes, which i used.
super soft chocolate cupcakes and the best chocolate buttercream frosting
Super Soft Chocolate Cupcakes
makes about 4 dozen cupcakes… maybe more.. lots of cupcakes!
3 cups sugar
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup cocoa powder
1 Tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 cup strong coffee, cooled
Preheat oven to 350 degrees F. Line cupcake pan with cupcake papers. Set aside.
Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute in between each addition. Scrape down bowl after each addition. Beat in vanilla.
Sift together the flour, cocoa, baking soda, and salt. Add the dry mixture to the creamed butter and sugar alternately with the sour cream. Begin and end with the flour mixture. Beat to incorporate.
With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thing and smooth. Scrape down bowl and beat for 1 minute to ensure the batter is completely mixed.
Pour into cupcake papers and bake on middle rack for 15 minutes, or until a pick inserted into the center of the cakes comes out clean.
Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks.
The Best Chocolate Buttercream Frosting
1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine (instead of ovaltine i used ghirardelli's hot chocolate!!!!!)
Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
for the frosting and cupcakes i added cinnamon, chili powder and nutmeg. i love a little spice to my chocolate!
I also used a second frosting! i didn't want all the cupcakes to be the same so i made a cinnamon cream cheese frosting, heavenly!
Cinnamon Cream Cheese Frosting
double recipe to frost a 2 layer 9-inch cake
2 1/3 cups powdered sugar, sifted
3 Tablespoons butter, room temperature
4 ounces cream cheese, cold (joy and I used room temperature)
scant 1/4 teaspoon ground cinnamon (i used more)
Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.