Chocolate Guinness Cupcakes

Chocolate, beer and cupcakes? I’m sure many of you are thinking it couldn’t get any better. I wasn’t sure at first since you all know I don’t really like chocolate cake and am not a beer drinker. Well, I am glad I tried them out because they were quite delicious.

You can definitely taste the beer in the batter which surprised me since the Blue Moon Cupcakes I made last month didn’t leave a boozy flavor behind after baking. Probably because Guinness is such a deep, strong flavored stout. I couldn’t find dark chocolate cocoa so I just used regular but I can imagine they would be even more amazing with the dark chocolate. Cause if I’m eating chocolate I always pick dark. The vanilla bean whipped frosting was light, fluffy and really complimented the unique flavor of the cake.

This is the perfect cupcake for St. Patrick’s Day since they are made with Irish beer and all. I kept the decor simple since I made them for a friend’s housewarming party but they would be so fun dressed up with some St. Patty’s cupcake picks or course green sugar.

Want another reason to eat these? They are good for you. Yep, you heard me right. Studies claim Guinness is good for your heart because of the antioxidants in it (like in some fruits and veggies). Drink a beer or eat a cupcake instead of your fruits and veggies. Maybe you shouldn’t take advice from me….it’s questionable.

And this is what happens when you have a not so steady setup….a mass cupcake suicide. I lost 5, so sad.

Chocolate Guinness Cupcakes
recipe from Sweetapolita

1 1/2 cups (12 fluid ounces) stout or dark beer (I used Guinness)
1 1/2 cups (3 sticks) unsalted butter, cut into cubes
1  cup sifted King Arthur Double-Dutch Dark Cocoa or Dutch-process cocoa
3 cups all-purpose flour
3 cups granulated sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3 large eggs, at room temperature
2/3 cup sour cream, at room temperature

1. Preheat oven to 350°F. Line cupcake tin with liners (I got 32 cupcakes out of the batter).

2. Place the stout and butter in a large, heavy saucepan and heat on medium heat until the butter melts, stirring occasionally. Remove the pan from the heat, and whisk in the sifted cocoa powder until smooth. Pour into a large heatproof measuring cup or bowl and let cool.

3. In a medium bowl, whisk together dry ingredients: flour, sugar, baking powder and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment (flat beater), mix the eggs and sour cream on medium speed (I use #4 on KitchenAid) until well combined, about 3 minutes.

5. Add the cooled cocoa mixture, and mix on medium speed (I use #4 on KitchenAid)  until combined, about 1 minute.

6. Add the dry ingredients slowly and combine on low-speed (I use #2 on KitchenAid) until blended, making sure to scrape the sides and bottom of bowl, and then mix for another minute.

7. Scoop batter into prepared cupcake tins. Bake until toothpick inserted into center comes clean, about 15-20 minutes.

8. Let cupcakes cool on wire racks for about 10 minutes, remove from cupcake pan and cool completely on wire rack. Frost cupcakes.

Whipped Vanilla Bean Frosting

3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
3 cups sifted  confectioners’ sugar
3 tablespoons milk
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
pinch of salt

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, These Chicks Cooked, What I Whipped Up Wednesday, Cast Party Wednesday, Full Plate Thursday and Fusion Friday.

Blue Moon Cupcakes

I’ve been an a huge cupcake kick lately. I made 3 different kinds of cupcakes in just a couple weeks (mind you they were for events but still it’s a bit excessive). They are just so fun and tasty and make a big impact with not much effort. When I saw these Blue Moon Cupcakes at one of my favorite blogs, Erica Sweet Tooth, I knew they would be perfect for our Super Bowl party last month. And they were a really big hit with everyone.

The cake was light and airy with a great hint of citrus. I couldn’t taste the beer in the cake but that was more than fine with me since I don’t like beer. I took Erica’s advice and poked holes in the cupcakes and brushed them with beer. I still didn’t taste it all that much but it made the tops moist and delicious.

The frosting was amazing to say the least. I added even more orange zest than the recipe called for because I love the fresh flavor of orange and I knew it would be so tasty with the cream cheese. I’m not one of those people that love frosting so much they eat it with a spoon but this frosting….it could have happened. I will be keeping this frosting as a favorite recipe for cream cheese frosting (with or without the zest).

These are perfect for any get together, you have to give them a try!

Blue Moon Cupcakes
recipe from Erica Sweet Tooth

3/4 cups butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange zest
1 cup Blue Moon beer, plus more for brushing on tops
1/4 cup milk
Orange wedges and sanding sugar for garnish

1. Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.

2. In a medium-sized bowl, whisk together flour, baking powder, and salt.

3. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes.

4. Add eggs, beating after each addition then add the vanilla and zest.

5. Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.

6. Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.

7. When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks and brush some beer on each while still warm.

For the citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange juice
1 tsp orange zest
4 cups powdered sugar

1. Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.

2. Add the citrus juice and zest and gradually add the powdered sugar until well-combined.  Beat until smooth for about 2 minutes.

3. Load frosting in a piping bag fit with a large star tip and pipe cupcake tops once cooled.

Recipe yields 24 cupcakes.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, Cast Party Wednesday, What I Whipped Up Wednesday, Full Plate Thursday, Fusion Friday and Sweets for a Saturday.

Classic Southern Dessert Series: Cherry Coke Cake

I’ve been wanting to make this cake forever. Anyone who knows me knows that I am slightly addicted to Cherry Coke. When I was in high school I was on the newspaper staff. We spent a many a night at school late working on our publication and I always had this delicious beverage in hand. If I didn’t, people were concerned. Even my wedding pictures included a Cherry Coke bottle (and it totally wasn’t staged)! I am not usually a lick the beater kind of girl but this cake batter totally changed me. I licked it clean and I’m not afraid to admit it. I didn’t save any for Joel and I don’t feel bad about it. I don’t even care for chocolate cake but the Cherry Coke gave it such a light, airy, bubbly texture that I just couldn’t resist. Amazing. I couldn’t taste the Cherry Coke in the finished product but it was extremely moist and airy due to the carbonation. I couldn’t get it out of the pan in one piece because of the moistness (is that a word?). And the crunch of the toasted pecans totally makes this cake. It was a huge win in our house and it marked off another item in my Top 100 list.

Cherry Coke Cake
recipe slightly* adapted from Classic Southern Desserts by Southern Living

1 cup chopped pecans
1 cup Cherry Coke
1/2 cup buttermilk
1 cup butter, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 tsp. vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp. baking soda
1 1/2 cups mini marshmallows
Cherry Coke Frosting

1. Preheat oven to 350 degrees F. Arrange chopped nuts in a single layer in a shallow pan. Bake 8 to 9 minutes or until toasted and fragrant.
2. Combine cola and buttermilk.
3. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla; beat at low speed just until blended.
4. Combine flour, cocoa and baking soda. Add to butter mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13×9-inch pan.
5. Bake at 350 degrees F for 30 to 35 minutes. Remove from oven; cool 10 minutes.
6. Pour Cherry Coke Frosting over warm cake; sprinkle with toasted pecans.

Cherry Coke Frosting

1/2 cup butter
1/3 cup cherry coke
3 Tbsp. unsweetened cocoa
1 (16-oz.) package powdered sugar
1 Tbsp. vanilla extract

Bring first 3 ingredients to a boil in a large saucepn over medium heat, stirring until butter melted. Remove from heat; whisk in sugar and vanilla. Use immediately.

*Original recipe called for regular Coke.Recipe linked to What I Whipped Up Wednesday, Cast Party Wednesdsay, Full Plate Thursday, Sweet Treats Thursday, Friday Food, Fusion Fridays and Sweets for a Saturday.

Snickerdoodle Cupcakes

 

First off I have to start by saying Happy 27^th Birthday to my husband Joel. We have spent many birthdays together but the past two have been especially meaningful seeing him not only as the love of my life but as a father to our son. He is such a fun, loving daddy and I just love watching him interact with our little man. I hope that Noah grows up to be as spirited, positive and social as Joel.

Now, onto the food. When I found these cupcakes, I knew they would be an instant hit with Joel. Snickerdoodles are one of his favorite cookies and he also quite enjoys cupcakes so I knew the combination would be spectacular. And it totally was. The cinnamon cake combined with the sweet cinnamon cream cheese frosting was the perfect treat! They were a huge hit with his colleagues. They are a definite must try!

Snickerdoodle Cupcakes
recipe from Recipe Girl

CAKE:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 cups whole milk

ICING:
12 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 Tablespoons brown sugar
1/2 Tablespoon vanilla extract
1 teaspoon ground cinnamon

TOPPING:
2 Tablespoons sugar + 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Line 28 muffin tins with paper liners.

2. Sift together both flours, baking powder, salt and cinnamon.

3. In a large mixing bowl, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.

4. Divide batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before icing.

5. Prepare frosting: In a medium bowl, use electric mixer to blend cream cheese and butter. Add sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.

Cherry Limeade Cupcakes

Joel just got through with his yearly review and got really great feedback. I wanted to surprise him with a dessert he would love and immediately thought of Cotton Candy Cupcakes. He loves cotton candy (I personally do not) and always gets cotton candy ice cream when we visit Cold Stone. Well, I searched Fargo high and low but had no luck finding the cotton candy flavoring that is called for in the recipe. Not surprising but disappointing nonetheless. But I will be purchasing cotton candy flavoring to make these for Joel…maybe for his birthday? You say his birthday isn’t for 3 months? Yes, I’m a little bit of a compulsive planner. Sue me.

Anyway, the second cupcake that I knew he would just love was Cherry Limeade Cupcakes. We love Sonic limeades but don’t get them too often since we do not have one in town. I thought this would be a unique, great surprise that he would really enjoy. And he did.

The cupcakes had an amazingly light texture that neither of us could believe. We just kept eating them to make sure the first wasn’t a fluke. Joel absolutely loved the frosting due to all the maraschino cherry juice which he loves. The sweetness of the frosting balanced out the lemon-lime zippiness in the cake.

Check out these Paula Deen cupcake liners I picked up at Michael’s. Oh Paula of course your cupcake liners would say such a thing – “A Well Balanced Diet is a Cupcake in Each Hand!” And that is why I find her so entertaining!

Cherry Limeade Cupcakes
recipe from The Culinary Enthusiast

2 1/4 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups milk
4 large egg whites
1 1/2 cups sugar
zest of 3 limes
1 stick unsalted butter, at room temperature
1/2 tsp. pure lemon extract

1. Center a rack in the oven and preheat the oven to 350 degrees F. Line 2 cupcake pans with liners.
2. Sift together the flour, baking powder and salt.
3. Whisk together the milk and egg whites in a medium bowl.
4. Put the sugar and lime zest in a mixer bowl and mix until the sugar is moist and fragrant.  Add the butter and working with the paddle or whisk attachment beat at medium speed for 3 minutes, until the butter and sugar are very light.
5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is mixed well, then add the last of the dry ingredients. Continue mixing for 2 minutes.
6. Divide the batter between 18-24 cupcakes, filling each about 1/2 full.
7. Bake for 15-18 minutes, or until the cupcakes are well risen and springy to the touch. Transfer the cupcakes cakes to cooling racks and cool for about 5 minutes. Frost and decorate after fully cooled.

Cherry Frosting
3 3/4 cups powdered sugar
1 stick unsalted butter, softened
4-8 Tbsp. maraschino cherry juice
red food coloring (optional)

Combine the powdered sugar, butter and maraschino cherry juice in the bowl of a stand mixer. Mix on low speed until sugar is incorporated, then increase to medium-high speed and beat until smooth. Add more maraschino cherry juice as needed to achieve desired texture. Add red food coloring if desired (I did not add any).
Frost cooled cupcakes. Garnish with lime slices and maraschino cherries, if desired.Linked to Fat Camp Friday,  Sweets for a Saturday, Recipe Sharing Monday, Mangia Monday, Tasty Tuesday, This Chick Cooks , Cast Party Wednesday, Full Plate Thursday, This Week’s Cravings and Fusion Friday.

Vanilla Bean Buttercream and Completed 4th of July Cupcakes!

So this is the final installation of my 4th of July cupcake “series.” The ultimate, sweet, creamy and dreamy frosting! I’m pretty sure if a recipe is from the Brown Eyed Baker that you really can’t go wrong and I’m definitely glad that I gave her Vanilla Bean Buttercream a try! These disappeared quickly among our big crowd and from the one bite I got I totally understand.

I didn’t want to go with anything too out there so I thought my favorite white cake recipe tie-dye style would be great topped with this frosting. Anything with vanilla bean is sure to be a hit with me. My favorite drink at Starbucks (I don’t like coffee) is the Vanilla Bean Frappuccino and this buttercream totally tastes like it…amazing. I’m not usually a huge fan of frosting, especially buttercream, because it’s always sugary but this was just the right consistency and sweetness. I could have eaten it with a spoon.

After frosting a few pretty ones for pictures, my sweet 2nd cousin went in for the kill with her cupcake decorating skills. She was so sweet and waited very patiently for me to frost and photograph my cupcakes before it was her turn to help. I think she did a pretty darn good job for a 3 year old.

Here’s a great tip for filling piping bags without making a huge mess. Fit the piping bag with your tip then place it in a glass. Fold the bag over the glass then fill it with your frosting. Pull the bag back up and pipe.

I really hope you enjoy these amazing recipes, you won’t regret it.

Vanilla Bean Buttercream
recipe from Brown Eyed Baker
Yield: 3 cups (Enough for 24 cupcakes)

2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Linked to:
Sweet as Sugar Cookies
Cupcake Apothecary
Everyday Sisters

Lime-N-Coconut Cupcakes

Three years ago today, I married the guy of my dreams and we started our life together.  So in honor of our third anniversary, I decided to make Lime and Coconut Cupcakes to celebrate.

We spent 10 glorious days in the U.S. Virgin Islands for our honeymoon and it was the vacation of a lifetime!  We swam, snorkeled, ate, kayaked, hiked, ate, explored, shopped, snuba dived, ate and enjoyed many delicious tropical cocktails.  These cupcakes are a re-creation of a favorite drink enjoyed on the islands, the Lime-n-Coconut.  Here I am enjoying one of many on our trip.

I fell in love with this little platter on our trip and it just had to come home with me.  When I go on vacation, I like purchasing souvenirs that are unique, useful and special and this definitely fit the bill.

When I tried the batter I was a little worried because the lime flavor didn’t really come through.  I worried for nothing.  The lime was ridiculously tart in an amazing way.  The batter was so light and airy and probably one of the best cupcakes I’ve ever made.  I think I may try subbing lemon or orange juice for the lime to see if they are just as yummy.

I have always been intrigued by buttercreams using flour but have never been brave enough to try it.  After seeing this recipe and all the rave reviews it received I decided it was time to give it a go and I’m really glad that I did.  The original recipe called for milk but Mara from What’s For Dinner?  substituted coconut milk to make it extra coconut-y.  Amazing idea!  It adds an extra sweetness and a delicious coconut dimension beyond just stirring in coconut flakes.  It was creamy, it was dreamy, it was everything a frosting should be.  The only pitfall of this recipe is that it does not pipe well so it’s not as pretty but the taste definitely makes up for it.

Lime Cupcakes
recipe from What’s For Dinner?
yields 15-18 cupcakes

2 sticks salted butter
2 1/2 cups cake flour
1 1/4 cups sugar
1/2 cup milk
1/2 cup fresh lime juice
1 tsp. baking powder
2 eggs
1 tsp. salt

1. Preheat the oven to 350 degrees.
2. Place the butter in a small saucepan and melt over low heat. Whisk the warm butter so no milk solids remain. Mix the melted butter and sugar in the bowl of a stand mixer until the sugar is well-dissolved.
3. Add the eggs one at a time, mixing well between each addition. Add the lime juice.
4. Sift together the flour, baking powder and salt and add to the butter mixture alternately with the milk in 3 additions.
5. Mix until just combined then scoop into lined cupcake tins or one 9×5 loaf pan. Bake until lightly browned and a toothpick comes out clean, about 25 minutes for cupcakes and 45-50 minutes for a loaf pan. Allow to cool completely then frost.

Coconut Buttercream
recipe adapted from Tasty Kitchen

5 Tbsp. flour
1 cup coconut milk (found in baking section near the condensed and evaporated milk)
1 tsp. vanilla extract
1 cup butter
1 cup granulated sugar
1/2 cup shredded coconut

1. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix. Remove from heat and let it cool to room temperature. (If you are in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.  Stir in shredded coconut.
3. Frost cooled cupcakes and enjoy!

Recipe linked to Everyday Sisters twice!

Easter Sugar Cookies

These are my absolute favorite cookies ever.  They have graced birthday parties, bridal showers, holidays and the arrival of my son.

This recipe is from my mom’s best friend (and a second mom to me) Kathe.  Every Christmas I go to her house and we stay up all night baking these amazing cookies.  It is one of my favorite Christmas traditions and I hope to start it with my son this year!

The cookies are rolled out thicker than most recipes making them extremely chewy and moist.  Keeping the unused dough in the fridge while rolling out the other half keeps the dough from getting too soft and sticky, making it easier to roll when you are ready.

This is my first time using this icing recipe.  I decided use this one instead of my normal recipe which is too runny to precisely decorate the cookies.  I am new at decorating so please forgive me for any imperfections!

I absolutely adore how Cookie Crazie packages up their cookies and knew I had to give it a try.  Mini cookies are decorated then placed in mini cupcake liners that are placed in a 1/2 lb. candy box (can be found at any craft store).  This would be the perfect gift to the host of any get together.

I really hope you try these cookies, they are so amazing!

Sugar Cookies

1/3 cup unsalted butter, room temperature
1/3 cup shortening
3/4 cup sugar
1 tsp. vanilla
1 egg
4 tsp. milk
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt

1. Thoroughly cream shortening, butter, sugar and vanilla.
2. Add egg and beat until light and fluffy.
3. Stir in milk
4. Sift together dry ingredients together then blend into creamed mixture.
5. Divide dough in half and chill for 1 hour (or overnight – I usually make the dough the night before I am baking).
6. On lightly floured surface, roll to 1/4″ thickness (keep remaining dough refrigerated).
7. Cut with cookie cutters.
8. Bake on greased cookie sheet at 375 degrees for 8 minutes (I baked the mini’s for 6 minutes). These may not look done when you take them out but trust me. Don’t wait until they are golden around the edges unless you like a crunchier cookie.   Makes 2 dozen regular sized cookies or about 115 mini’s.

Sugar Cookie Icing

1 lb. powdered sugar
1/4 cup corn syrup
Extract of your choice
Approximately 1/4 cup water

The perfect consistency of the icing is when I can make a peak with my finger and the icing smooths out in 10 seconds. If it takes longer than 10 seconds, my hand grows tired from squeezing such thick icing. If it takes less than 10 seconds, it is too “drippy” and will drip off the sides too easily. First outline the cookies with the icing then flood the inside. 

Decorate with sprinkles or wait for the icing to dry and pipe on decorations. This recipe covers 20-25 medium cookies.

Chocolate Strawberry Cupcakes

I cannot go to a gathering without bringing something….I just can’t.  So when we got an invitation to a friend’s housewarming party I knew I had to plan for something delicious.  I really enjoy baking and almost always bring something sweet.   I decided on cupcakes as I recently received a cupcake cookbook that I have been itching to try out.

After quizzing the host, I discovered his favorite cupcake flavor was chocolate.  Now when he said chocolate I started to worry.  We aren’t big chocolate cake fans so this is not within my comfort zone.  I love to cook for others and I especially love watching them enjoy my creations.  I always worry about bringing something new to a get-together.  I am somewhat of a perfectionist and I cringe at the thought of something not turning out exactly as planned.  But I decided I would jump in head first to this challenge.

I decided to be a little selfish and top these little babies with sweet, creamy strawberry frosting.  I love strawberries and the combination sounded pretty divine.  A little drizzle of ganache and a sliced of strawberry finished them beautifully.  I also think a chocolate dipped strawberry would be decadent on top!

The cake turned out moist, dense and dark while the frosting was sugary sweet.  In my opinion the sweet frosting was the perfect complement to the rich chocolate.

Chocolate Cupcakes:

Recipe from Crazy About Cupcakes by Krystina Castella
Yields 24 cupcakes

½ cup cocoa powder
2/3 cup boiling water
2/3 cup (4 oz.) bittersweet chocolate, coarsely chopped
1 ½ sticks unsalted butter, room temperature
1 ½ cups granulated sugar
4 eggs, room temperature
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
1 cup plain yogurt, room temperature

1. Preheat oven to 350 degrees.  Insert liners into cupcake pan.
2. Place cocoa in a small bowl.  Pour boiling water over cocoa and whisk until all the lumps are dissolved.  Add the bittersweet chocolate to the cocoa paste and stir until melted and smooth.  Set aside to cool.
3. In a large bowl cream together the butter and sugar until fluffy, 3-5 minutes.  Add the eggs one at a time and beat for 1 minute after each addition.  Add the vanilla.
4. In a separate bowl combine the flour, baking soda and salt.
5. Add half the dry ingredients to the butter mixture.  Mix at low speed until well integrated.  Add the yogurt and mix well.  Add the remainder of the dry ingredients.  Mix until combined.  Add the chocolate.  Mix until blended.  Do not overmix.
6. Fill the cupcake liners ½ to ¾ full.  Bake for 20-25 minutes or until a toothpick comes out clean.  Cool cupcakes in pan.

Strawberry Frosting:
Recipe from Crazy About Cupcakes by Krystina Castella

6 Tbsp. unsalted butter, room temperature
8 oz. cream cheese, room temperature
4 ½ cups confectioners’ sugar
¾ cup fresh or frozen strawberries, sliced*
Lemon juice, as needed

1. With an electric mixer on medium speed, cream together the butter, cream cheese and sugar until smooth.
2. Add the strawberries.  Mix well.  At this point I turned the mixer on high since I was going for a smoother, rather than chunky frosting.  You may need to add lemon juice to reach spreadable consistency if using fresh strawberries.

*If using frozen strawberries, thaw and drain most of the liquid before adding to frosting.

Chocolate Ganache:
1 cup chocolate
¾ cup whipping cream

1. Place chocolate in a bowl.
2. Bring whipping cream to a boil over high heat.
3. Pour hot whipping cream over the chocolate, stirring until smooth and glossy.  Cool to room temperature.

Assembly:
1. Frost cooled cupcakes.
2. Drizzle with ganache (or chocolate syrup if you do not want to make ganache) and top with a slice of strawberry.  Enjoy!

Recipe linked to Everyday Sisters!