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Double Chocolate Cupcakes with Buttercream Frosting Recipe
DOUBLE CHOCOLATE CUPCAKES WITH BUTTERCREAM FROSTING
Ingredients for Cupcakes
1 and ½ cups of whole wheat pastry flour (can sub with all-purpose flour)
1 tsp baking powder
½ tsp salt
1 stick of butter, softened to room temperature
1 cup of sugar
2 large eggs, room temperature
2 and ½ tsp vanilla extract
¾ cup buttermilk (milk + 1 tsp vinegar)
3 tbsp cocoa powder, unsweetened
½ cup melted chocolate chips
2 cups chocolate chips
Ingredients for Frosting
2 sticks butter, softened to room temperature
½ tsp salt
5 cups powders sugar
1 tsp vanilla extract
Preheat oven to 350 degrees.
Line muffin pan with liners.
In a large bowl, combine flour, baking powder, and salt. Set aside.
Cream the butter and sugar.
Add 1 egg in at a time until thoroughly mixed.
Add vanilla extract, buttermilk cocoa powder, and melted chocolate chips.
Slowly add wet and dry ingredients.
Fill liners with mixture and then some chocolate chips and more mixture on top and bake for 25 minutes. Less time will be needed if using all-purpose flour (probably 17-20 minutes, depending on oven)
After the cupcakes have cooled, mix together the frosting.
Frost the cupcakes.
Garnish with chocolate slivers and sprinkles.