Jeez, you'd think I was hormonal with all these chocolate posts! But here we go again! We had a fundraising event for Project Graduation, and played Tournament Whist! I really thought about making sugar cookies with the card suits on them, but I had a busy week. And as it turned out, another sugar cookie baker did! Then my friend's birthday was the day before, and her very favorite Sweetie is chocolate cupcakes with mocha buttercream. So why not?!
⅔ cup flour
2 ½ Tablespoons Pernigotti Cocoa
¾ teaspoon baking powder
¼ teaspoon salt
3 oz. bittersweet chocolate, chopped
11 Tablespoons unsalted butter
¾ cup plus 2 Tablespoons Sugar
1 teaspoon vanilla
1 Tablespoon Trablit or strong espresso
Preheat oven to 350° ( I drop it to 340° because I use convection). Whisk first 4 ingredients in a bowl. Melt the chocolate and butter either in a double boiler or gently in microwave. Stir until smooth and allow to cool for about 10 minutes so your eggs won't scramble in it. Add the eggs, one at a time, stirring well after each. Add vanilla and espresso and fold into he flour mixture without over mixing. Fill cupcake liners and bake around 12 minutes for minis and 20 for regular size cupcakes. Keep an eye on them, you do not want to overbake. Cool completely before frosting. Makes 5 dozen minis.
4 oz. unsweetened chocolate
2 teaspoons instant espresso powder
11 Tablespoons unsalted butter at room temp
2 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla (I also add a teaspoon of Trablit)
Melt the butter carefully in microwave. Mix in espresso powder and set aside. Beat butter with mixer until fluffy and add cooled chocolate and mix well. Add powdered sugar and milk alternately. Add vanilla and Trablit and mix until smooth and frosting consistency.
Frost cooled cupcakes, and call Diane. These are her favorite! Trust me, baking is way more fun when you do it for someone who truly appreciates it. So, get in there!