recipes

Easy chocolate cupcakes with black buttercream frosting

16 September, 2016

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easy chocolate cupcake with chocolate buttercream frosting

 

I LOVE a dramatic cake and I think black equals drama. These could be decorated with anything I’ve used Nerds and Conversation candy but they could be equally decorated with fresh flowers or a dusting of raspberry powder for something more demure.

easy black chocolate cupcakes with black chocolate frosting

This recipe has been adapted from 2 places. First the A M A Z I N G Nick from The Scran Line, I’m obsessed with him and like to watch his videos on YouTube over and over again. His original cake recipe can be found here. The frosting was adapted from the ever faithful Smitten Kitchen’s recipe which can be found here. It’s the easiest frosting recipe, no thought process required.

chocolate cupcake with chocolate buttercream frosting

Chocolate Cupcakes

Cakes

45g cocoa powder

170g all-purpose flour

½ tsp salt

½ tsp bicarbonate of soda

200g caster sugar

180g unsalted butter, softened

2 large eggs, at room temperature

1 tsp vanilla extract

180ml buttermilk

Pre heat oven to 160 degrees (non fan forced), place a oven rack on a lower level.

Prepare a 12 cake cupcake pan with liners.

Sift all dry ingredients together into mixer bowl, mix on low to combine. Add the softened butter and mix until a smooth, shiny dough comes together.

Mix the eggs, vanilla extract and buttermilk together in a jug.

VERY slowly trickle the liquid ingredients into the mixer while it’s mixing on low, a smooth batter will form.

Pour the batter into individual cupcake liners or scoop in using an ice cream scoop, fill so there is about 2 centimetres left below the top of the liner.

Place in oven and cook for approximately 35 mins, rotate the pan after 25 mins. I like to pull the cakes out just before they are cooked through and allow them to keep cooking on the bench top in the pan, removing them from the pan about 10 mins later to cool on the rack. Keep checking, every oven is different!

Frosting – this is enough for 12 cupcakes if using a piping bag. If not you could halve the mixture and you’d most likely have enough.

120 grams melted (and not piping hot) dark chocolate

360 grams icing sugar

230 grams softened butter

1 tablespoon milk

Black GEL colouring

Double sift icing sugar, add to softened butter in mixer and mix on low until combined then add milk and chocolate, once combined aerate on high. Add the gel colouring bit by bit until combined. Remember to scrape the sides of your mixer. The black colouring may look dark grey, leave it for a good half hour and it will deepen. Pipe onto cupcakes as desired and decorate.

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