Black & White Cupcakery

Here's a simple yet very light and delicious chocolate cupcake recipe. I used the recipe from the Hummingbird Bakery cook book but I think I would experiment with other recipes next time. I like my chocolate desserts to be very chocolatey and rich so for chocolate cupcakes I wouldn't mind a denser or moister recipe. But if it's lightness you're going for, this is the perfect recipe.

The icing is a rich chocolate butter cream for half the cupcakes and a smooth vanilla buttercream for the other half, just to make things a little more interesting. With plain vanilla and chocolate cupcakes, you can really make any flavor/color icing you like. Raspberry is always a nice combination with chocolate but be creative and try anything really.

Chocolate Cupcakes (makes 12)

Ingredients:

3/4 cup plus 2 tablespoons all-purpose flour

2 1/2 tablespoons unsweetened cocoa powder

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

a pinch of salt

3 tablespoons unsalted butter, at room temperature

1/2 cup whole milk

1 egg

1/2 teaspoon pure vanilla extract

Optional: 100 grams of bittersweet milk, or dark chocolate, chopped (if you want the cupcakes to be richer and a little

Directions:

Preheat the oven to 325F

Put the flour, cocoa powder, sugar, baking powder, salt and butter in a bowl and mix with a handheld electric mixer (or in a free standing electric mixer if you have one) until a sandy consistency and everything is combined

Whisk the milk, egg and vanilla together and slowly pour about half the mixture into the flour mixture, beat to combine, and turn the mixer up to high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth but do not over mix.

Optional: If you are going to use the extra chocolate, at this stage gently fold in the chopped chocolate.

Spoon the batter into the paper cupcake cases until two-thirds full and bake int he preheated oven for 20-25 minutes, or until the cake bounces back when touched. A wooden toothpick inserted into the center should come out clean. Let the cupcakes cook for five minutes in the pan and then turn out onto a wire rack to cool completely.

Chocolate and Vanilla Buttercream Icing (my own icing recipe, not taken from the Hummingbird Bakery cook book)

Ingredients:

7 tablespoons unsalted butter, at room temperature

2 1/2 cups confectioners' sugar

1/4 cup unsweetened cocoa powder

2 tablespoons whole milk or cream

a few drops pure vanilla extract

Directions:

Beat the butter, 1 tablespoon milk or cream and half the confectioners sugar together. Once well combined, add the rest of the sugar, the milk and the pure vanilla extract. Beat until light and fluffy. The longer you beat the icing, the fluffier it will become.

Take half the icing and put in a separate bowl. Add the 1/4 cocoa powder and beat until light and fluffy again. If the icing becomes to dry or hard to mix, add a few drops of milk or cream until you reach the correct, spreadable consistency. Now you have both vanilla and chocolate buttercream icing for your chocolate cupcakes.

Ice the cupcakes once completely cooled. Eat and Enjoy!