Chocolate Cupcakes with Vanilla Frosting
Upload Your Photo- 0Comment
Print
Yield: 16 cupcakes
Ingredients:
1-3/4 cups plus 2 tablespoons granulated sugar4 ounces unsweetened chocolate
2 sticks (1/2 pound) unsalted butter, at room temperature
3/4 cup water
1 cup milk
1 teaspoon balsamic vinegar
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon table salt
1 batch Vanilla Frosting (see accompanying recipe)
Instructions:
Preheat oven to 350°. Line 16 standard-size muffin cups with paper liners. Set aside.In a large double boiler over simmering water, stir together sugar, chocolate, butter, and water; whisk well to combine. Let cool to room temperature. Stir in milk, vinegar, eggs, and vanilla, and set aside.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Fold into chocolate mixture.
Divide batter among muffin cups, filling to just below rim. Bake 15—20 minutes (tops will spring back when lightly touched). Let cool completely, and top with Vanilla Frosting.
Vanilla Frosting
Ingredients:
1/2 cup sugar2 large egg whites (preferably pasteurized)
3 sticks (3/4 pound) unsalted butter, softened, cut into 1-inch pieces
2 teaspoons vanilla extract
Pinch salt
Instructions:
In a medium bowl, beat ingredients together until smooth.
Browse Similar Recipes
- By Category: Cakes and Frostings
- By Prep Methods: Bake
- By Course: Desserts
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.