So I started with the dry ingredients...
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| Sugar, flour, baking powder, unsweetened cocoa, salt |
I then added the wet ingredients...
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| Eggs, whole milk, vegetable oil, 1c of boiling water |
The cups were all set to be filled... oh the anticipation!
The batter was mixed!
And poured...
And all set to go in the oven!
For the frosting:
I melted some semisweet chocolate morsels over a double boiler and whipped it with some unsalted butter to make the frosting and...
Viola! Ready to eat!
I wasn't super happy how it turned out. I got impatient and didn't add my wet ingredients at room temperature. :/ (I know... not good). But It was still chocolatey and yummy.
What new recipes have you tried lately? Anything I should try?
I have tried a number of cupcake recipes I have liked- If you're looking for a great chocolate cake and chocolate buttercream recipe, try the barefoot contessa's recipe- http://www.foodnetwork.com/recipes/tiered-chocolate-buttercream-cake-recipe/index.html (I usually don't add the rum to the frosting but the coffee is indispensable). It's a labor of love but it's worth it and I am sure easy to make into cupcakes. Another recipe I love is Bobby Flay's Throwdown toasted Coconut Cake recipe- http://www.foodnetwork.com/recipes/bobby-flay/throwdowns-toasted-coconut-cake-with-coconut-filling-and-coconut-buttercream-recipe/index.html Another labor of love but it blows people away everytime I make it. I usually lighten it up by replacing the coconut buttercream frosting with coconut whipped cream which I have made by putting a can of coconut milk in the fridge for at least 4 hours and then removing the cream part at the top and not the water part and whipping that and combining it with a little bit of whipped cream. Sorry if I overwhelmed you but I really love to share this stuff!
ReplyDeleteYay! Thanks for these Silvett! They all sound Yummy! I'm seriously gonna put them on my "things to bake" list. Thank you! :)
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