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Chocolate Cupcakes
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Servings:
12 cupcakes
Ingredients
Ingredients for Cupcakes
8 oz. Cake flour
12 oz. Sweet Ground Chocolate & Cocoa
8 oz. Sugar
1 tsp. Baking soda
1/2 tsp. Salt
12 oz. Buttermilk
8 oz. Butter (softened)
4 Eggs
2 1/2 tsp Vanilla Extract
Ingredients for Frosting
8 Egg yolks
8 oz. Sugar
1 tsp. Vanilla Extract
11 oz. Queen Dark Chocolate Wafers
4 oz. Butter
8 oz. Butter (softened)
Directions
Directions for Cupcakes
- Preheat the oven to 350°F
- Line a muffin tin with cupcake liners
- In a large mixing bowl combine dry ingredients together
- Add 8 oz. of buttermilk and butter slowly. Beat on medium for 2 minutes
- Add remaining 1/2 cup of buttermilk, eggs and vanilla. Beat an additional 2 minutes
- Pour batter into cupcakes liners, filling halfway
- Bake until cake springs back to touch. Set aside to cool.
Directions for Frosting
- Combine egg yolks, sugar and vanilla
- Heat over simmering water and beat until 183°F
- Remove from heat and plate in making bowl and beat until cool and tripled in volume
- Combine chocolate with 4 oz. butter and melt
- Add the melted chocolate butter mixture to the egg fixture
- Add in the remaining 8 oz. of softened butter and whip till ready to use
- Pipe onto cupcakes and dust with Sweet Ground Powder for a velvet finish