DARK CHOCOLATE MUD CUPCAKES – SWEET FUN FEB POST

This recipe is from the book Cupcakes by Sarah Burford. Original recipe makes 24 cupcakes but I halved in this case

175 g dark chocolate, broken into small pieces (I used 50% cocoa)

125g butter

1/4 cup warm water

Wheat flour 1 cup
http://sweetchocolate05.blogspot.com.es/2015/04/chocolate-mint-cups.html
2 tablespoons of cocoa powder

1/4 teaspoon baking soda

1 cup sugar

pinch of salt

2 eggs

1 teaspoon vanilla extract

1/4 cup milk (or buttermilk)

1 tablespoon melted butter

Preheat oven to 180 ° C and the Pan lime small paper cups cake.

 In a double boiler, melt the dark chocolate, butter and water until smooth and set aside. In a large bowl, sift the flour, baking soda and cocoa powder.

 Add sugar and salt. In a medium bowl, beat eggs (no more whip), then add vanilla, milk and melted butter. Mix well.

 Add the melted chocolate and flour mixture (in small amounts) and continue mixing until all ingredients are well combined. 

For the batter into the cake pan and bake on the middle rack of the oven for about 20 minutes or until a clean test fate cure. 

Remove and let cool.

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CHOCOLATE WEDDING CUPCAKES

CHOCOLATE WEDDING CUPCAKES

INGREDIENTS:

CUPCAKES:
18.25 oz box chocolate cake mix
All purpose flour 1 cup
1 cup granulated white sugar
Salt 3/4 teaspoon
1 1/3 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large eggs

BUTTER chocolate frosting:
(The double this recipe if you want to pipe the frosting)
1/2 cup butter salt, at room temperature
3 ounces cream cheese, at room temperature
1 pound powdered sugar, sifted
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped dark chocolate chips (or black chocolate)

INSTRUCTIONS:

1. Prepare the cake: Preheat oven to 325 ° F. Place cupcake liners in cupcake molds (which requires about 36).

2. In a large bowl, beat cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes or until smooth.

3. Use ice cream scoop to fill small cake prepared tins- fill about 3/4 full. Bake about 18 minutes or until toothpick inserted in center comes out clean. Let the cupcakes cool completely before frosting.

4. frost cupcakes: In a large bowl, using an electric mixer beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium and slowly add the milk and vanilla, beating until smooth.

5. Microwave the chocolate in a bowl in the microwave half 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Slowly add the melted chocolate mixture; beat until combined and smooth. If the frosting is too soft for pipes, cover and refrigerate for a few minutes until it reaffirms a little. Otherwise, spread the frosting on top of cupcakes and decorate as desired.

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