I tell people I don`t bake cake (including cupcakes) or eat them often, but it seems like I`m being contradictory lately with this post and my 1 year anniversary post. I`ll just like to say that for special occasions and reasons, I lean towards baking cakes. :)
My excuse for baking these chocolate cupcakes is because of my little! If you`re confused, let me back up. I`m in a national honor fraternity at my university and just like other sororities and fraternities, we have bigs and littles. Last quarter, I was able to pick up my first little! And what better way to welcome my little into the fraternity than cupcakes?
My little is completely adorable and she`s a die-hard chocolate fanatic. Of course, I had to make some chocolate cupcakes! On the night before revealing to her who her big was, I baked these cuties! I packaged them individually with ribbons and all that jazz to present to her after the revealing.
Chocolate
Cupcakes w/ Cream Cheese Frosting
Adapted from: Annie's Eats|
Yields: 20 cupcakes| Level: Easy | Total Time: 1 hr and 45 minutes | Print
Ingredients:
Chocolate Cupcakes:
§
½
cup cocoa powder
§
1
tablespoon instant coffee granules
§
½
cup hot water
§
2
¼ cups all purpose flour
§
¾
teaspoon baking soda
§
¾
teaspoon baking powder
§
½
teaspoon salt
§
1
cup + 1 tablespoon (17 tablespoons) unsalted butter, room temperature
§
3
large eggs, room temperature
§
1
tablespoon vanilla extract
§
¾
cup sour cream
§
¼
cup mini chocolate chips
Cream Cheese Frosting:
§
8
oz. (1 block) cream cheese, cold
§
4
tablespoons (1/4 cup) unsalted butter, room temperature
§
(about)
2 cups powdered sugar, shifted
§
1
tablespoon vanilla extract
|
Materials
Needed:
-
1-2
cupcake pans
-
cupcake
liners
-
1
small bowl
-
1
medium bowl
-
2
large bowl w/ mixer attachment
-
2
rubber spatula
-
medium
saucepan
-
wooden
spoon
-
cooling
rack
-
stovetop
|
Directions:
Chocolate Cupcakes:
1.
Preheat
oven to 350°F.
2.
Either
line your cupcake pan with liners or grease.
3.
In
a small bowl, dissolve cocoa powder and instant coffee granules in the hot
water. Set aside.
4.
In
a medium bowl, whisk the flour, baking soda, baking powder, and salt until
combined. Set aside.
5.
In
a medium sauce pan, melt the butter and sugar together on medium heat, stirring
occasionally until butter is completely melted.
6.
Pour
into bowl of your electric mixer and beat for about 4-5 minutes to cool it
down.
7.
One
at a time, add the eggs, mixing after each addition.
8.
Add
vanilla extract, mix.
9.
Add
the cocoa/coffee/water mixture, mix.
10. Add one third of the flour
mixture, then one half of the sour cream and mix. Alternate between flour and
sour cream, ending with the flour mixture and mixing in between.
11. When mixture looks almost
combined, add the mini chocolate chips until just combined.
12. Divide batter among cupcake tins,
using a cookie scoop, if you have one.
13. Bake for about 18-20 minutes, or
until toothpick inserted in the center comes out clean.
14. Allow cupcakes to cool in pan for
10 minutes before removing them from pan.
15. Cool completely on cooling rack
before frosting.
Cream cheese frosting:
16. In a large bowl with your mixer,
beat together cream cheese and butter on medium-high speed for 3 minutes
(should be light and fluffy).
17. Add powdered sugar and beat on
low speed until just incorporated.
18. Continue beating for 2-3 minutes
on medium-high speed until it reaches piping consistency (add more powdered
sugar if you want it to be thicker).
19. Add and combine the vanilla
extract.
20. Frost cupcakes.
