I broke into one of my new cookbooks just in time for a very special birthday. Per the birthday girl’s request, I made yellow cupcakes with chocolate frosting. Mmmm. These were delicious! I didn’t have cake flour so used regular old all-purpose but next time I’ll definitely bake these with cake flour as I’m sure they’ll be even lighter and fluffier. But altogether, quite delicious! And the frosting was addictive. Yum!
Yellow Buttermilk Cupcakes With Dark Chocolate Frosting
Makes 36 cupcakes
Recipe courtesy Martha Stewart’s Cupcakes cookbook
3 cups cake flour
1 1/2 cups flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
1 cup plus 2 T. unsalted butter, room temperature
2 1/4 cups sugar
5 eggs plus 3 egg yolks, room temperature
2 teaspoons vanilla extract
2 cups buttermilk, room temperature
1/4 cup plus 2 T. cocoa powder
1/4 cup plus 2 T. boiling water
1 1/2 cups unsalted butter, room temperature
1/2 cup confectioners’ sugar, sifted
1 pound semisweet baking chocolate, melted and cooled
1. Preheat oven to 350. Line muffin tins with paper liners. Sift together flours, baking soda and powder, and salt.
2. With electric mixer on medium-high, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add eggs, one at a time. Beat thoroughly until combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla.
3. Divide batter evenly among cups, filling each 3/4 full. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and toothpick comes out clean, about 20 minutes. Transfer to racks to cool 10 minutes, turn out onto racks and let cool completely. Can be stored overnight at room temperature or frozen up to 2 months, in airtight containers.
Combine cocoa and boiling water, stirring until cocoa has dissolved. With electric mixer on medium-high, beat butter, sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down both sides of bowl as needed. Beat in cocoa mixture. Frost cupcakes.