Monday, January 3, 2011
As soon as I saw these cupcakes, I really wanted to make them. I think I was mostly excited about the white chocolate buttercream frosting. I've never made a white chocolate frosting before! They were very worth it. I wanted to just eat the white chocolate frosting by myself.. but it tastes even better on the cupcake! The cupcake is almost like a moist brownie, but in cupcake form. I only made a few changes to the recipe, like adding more chocolate and sugar. Next time, I'll just add more butter to the frosting.
Ultimate Chocolate Cupcakes
recipe adapted from Disney Family
6 oz semi sweet chocolate
4 tablespoons (half stick) Light butter, room temperature
1/3 cup Splenda brown sugar
1/3 cup granulated white sugar
1/2 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
a large pinch of salt
White Chocolate Buttercream Frosting:
3 oz white chocolate
5 tablespoons light butter, room temperature
1/2 cup confections sugar
1/4 teaspoon vanilla extract
a pinch of salt
Preheat oven to 350 degrees F. Line a muffin cup with 8 paper liners. Set aside.
Melt the plain chocolate over a pan of hot water and allow to cool for 5 minutes. Cream butter and sugars in a bowl until fluffy then beat in the cooled plain chocolate, followed by an egg, vanilla, and sour cream. Sift the flour, cocoa and baking powder, plus a large pinch of salt, into the bowl and fold in.
Spoon into cupcake (around 2/3 full). Bake for 18-20 minutes, until risen and firm to the touch. Allow to cool thoroughly on wire rack.
To make the buttercream, melt the white chocolate in heatproof bowl over a pan of simmering water and allow to cool for 5 minutes. Beat the butter, sugar, and vanilla together with a pinch of salt then beat in the cooled chocolate. Spread the frosting on the cupcake when cooled, then store in airtight container.