Baking is therapeutic for me. Some people exercise and some people watch t.v.- I head to the kitchen.
I was lucky enough to have the afternoon off yesterday. I packed up the dog and traveled back to my parents house where I knew I could find some peace and quite (they live out in the country on a lake- you really can’t go wrong.) My goal was to relax and make a delicious dinner for my mom’s birthday (which was actually last week but thanks to the giant snowstorm, I was unable to make it home.)
I spent my afternoon whipping up homemade ravioli, garlic knots, and cupcakes.
I wasn’t really even planning on sharing these cupcakes except once I bit into devoured one, I wanted to share this easy and classic cupcake. You see, there really isn’t much excitement here. After all, it is just a chocolate cupcakes- there are plenty of other fun flavors in the world to try.
Yet, after you’ve had a day, sometimes chocolate is just what you need. You want to know the key? Quality cocoa powder. Sure it’s more expensive but the taste is unmatchable (without having to melt chocolate.)
- Cupcake:
- ½ cup butter softened
- 1 cup sugar
- 2 larges eggs
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup Unbleached all purpose flour
- ½ cup quality cocoa powder
- ½ cup buttermilk
- Frosting:
- ½ cup butter softened
- 2 cups powdered sugar
- ½ cup quality cocoa powder
- 2-4 tablespoons heavy cream
- chocolate shavings for toppings
- Pre-heat oven to 350˚.
- In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs and vanilla, continue to beat (I use the whisk attachment on my kitchen aid) until incorporated, scrapping down as needed. Add ⅓ of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don’t over mix.
- Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
- Once cupcakes are cool, beat butter (with a paddle attachment) until soft. Add cocoa powder and powdered sugar ½ cup at a time. Once frosting starts to come together, add in cream as needed to achieve a spreadable consistency (you don’t want the butter cream too soft or too firm.) Pipe onto cupcakes (I usually use a large bag with a drop flower tip-2c) or smear on with a knife. Sprinkle with chocolate shavings.
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