chocolate cupcakes

let's KISS...as in, keep it simple stupid

i do appreciate recipes with a twist.  i do like unique flavor combinations.  i do.  but sometimes a chocolate papaya coconut passion fruit cupcake with a pineapple mango orange cream cheese frosting is a tad much, don't you think?  sometimes all you want is chocolate cake with chocolate frosting.  the more this city is inundated with cupcake bakeries, the busier the flavors.  so let's keep it simple stupids!

this weekend's chocolate cupcakes were just that.  pure and simple chocolate cupcakes.  clean, classic chocolate flavor with a very fine crumb.  so good i didn't just stop with my one tasting cupcake but ate another too.  

notes:

the ingredient measures are strange, but the original recipe i adapted to make this recipe was enough for a 3 tiered cake.  since we're just doing cupcakes, i cut it in half to make a total of 19 cupcakes (18 + 1 tasting cupcake).  if you don't have coffee on hand, no worries.  just use boiling water.  if you do use water, you can cut the sugar by 2 tablespoons.

ingredients:

1 cup hot strong-brewed coffee

1/2 cup unsweetened cocoa

1 1/3 cup plus 1 tbsp all purpose flour

1 tsp baking soda 

1/4 tsp baking powder

1/4 tsp salt

1/2 cup butter, softened 

1 1/4 cup sugar 

2 eggs 

1 tsp vanilla 

how to:

preheat to 350.

pour coffee over cocoa and whisk until smooth.  let cool.

sift flour, sugar, baking soda, baking powder, and salt.  set aside.

cream together butter and sugar until mixture is light and fluffy.

beat in eggs one at a time.

stir in vanilla.

add in dry flour mixture alternately with wet cocoa mixture.  start and end with dry ingredients.

fill cupcake liners 2/3 full.

bake for 16-18 mins.

cool completely before frosting.

frosting possibilities!

chocolate:

1/2 cup butter, softened 

1/2 cup cocoa

2 cups confectioners' sugar 

1 tsp vanilla 

3 tbsp milk 

beat butter until light and fluffy.  add coca and beat well.  add confectioners' sugar in 1/3 cup additions.  be sure to scrape down the sides and bottom of the bowl.  when the frosting gets too stiff add in milk 1 tbsp at a time.  stir in vanilla.

peanut butter:

1/2 cup butter, softened 

1 cup creamy peanut butter 

2 cups confectioners' sugar 

3 tbsp milk

1 tsp vanilla 

beat butter and peanut butter until well incorporated.  add sugar in 1/3 cup additions.  make sure to scrape down the sides and bottom of the bowl.  when the frosting gets too stiff add in milk 1 tbsp at a time.  stir in vanilla.  

mint:

1/2 cup butter

2 cups confectioners' sugar 

1 tsp peppermint extract 

3 tbsp milk 

beat butter until light and fluffy.  add sugar in 1/3 cup additions making sure to scrape down the sides and bottom of the bowl.  add mint extract.  add milk as needed to adjust consistency of frosting.  

cream cheese:

1 package of cream cheese (8oz), softened 

1/4 cup butter, softened

1 to 1 1/2 cup confectioners' sugar 

1/2 tsp vanilla 

3 tbsp milk

follow peanut butter frosting directions (sub'ing cream cheese for peanut butter of course).  you may not need the milk but if the frosting gets too stiff, add milk 1 tbsp at a time.

KISS and enjoy!