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For a friend's holiday party I volunteered to bring cupcakes. I decided on chocolate cupcakes with two different frosting choices - cream cheese and peppermint butter cream. To make them festive for the holidays, I sprinkled crushed candy cane on top.
If you like chocolate cupcakes, these are great and are very moist.
Ingredientes
- 2 2/3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 large egg yolk
- 1 1/4 cups unsweetened cocoa powder, sifted
- 2 cups ice water
- Cream Cheese Frosting:
- 1/2 butter at room temperature
- 12 ounces cream cheese at room temperature (1 1/2 packages)
- 3-4 cups powdered sugar
- 2 teaspoons pure vanilla extract
Direcciones
- Cupcakes:
- Preheat to 350°F.
- Fill 2 cupcake pans with paper liners.
- Whisk first 4 ingredients in medium bowl to blend.
- Using electric mixer, beat sugar and butter in large bowl until well blended.
- Beat in eggs 1 at a time, beating well after each addition.
- Beat in yolk.
- Add cocoa and beat until well blended.
- Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition.
- Fill cupcake liners 1/2 full with batter. I like to use a large cookie scoop for this, but a spoon will work too.
- Bake cupcakes until tester inserted into center comes out clean, about 20-25 minutes.
- Cool cupcakes in pans on racks 15 minutes.
- Can be made 1 day ahead. Store in cupcake storage containers.
- Frost with desired frosting.
- Cream Cheese Frosting:
- In bowl for mixer, combine butter and cream cheese and medium speed until well blended and smooth. Add vanilla, mix until incorporated.
- Slowly add powdered sugar and with mixer on med-high blend until creamy and desired consistency. If you like a sweeter frosting add more sugar. Start with 3 cups and see how it tastes to you.
- Frost cupcakes and decorate! YUM!
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 24 servings | |
| Calories 353 | |
| Calories from Fat 139 | 39% |
| Total Fat 15.81g | 20% |
| Saturated Fat 9.09g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 377mg | 16% |
| Potassium 48mg | 1% |
| Total Carbs 49.98g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 36.46g | 24% |
| Protein 4.1g | 7% |
