Recipe of the Week - One-Bowl Chocolate Cupcakes

Week 38

As far back as I can remember my Easter basket was filled with chocolate!   Chocolate is the flavor of Easter to me.

Lily White via Flickr

One-Bowl Chocolate Cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners.  Sift together cocoa powder, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth - about 3 minutes.

Divide batter evenly among muffin cups - filling each 2/3 full. Bake 18-20 minutes (check frequently after 15 minutes).  Cool completely before frosting.
 
 
Chocolate Sour-Cream Frosting
 
4 cups confectioner's sugar - sifted
1/2 cup unsweetened Dutch-process cocoa
1/4 tsp. salt
12 ounces cream cheese - room temperature
1 1/2 sticks unsalted butter - room temperature
18 ounces bittersweet chocolate - melted and cooled
1 1/2 cups sour cream
 
Sift together confectioner's sugar, cocoa & salt.  With an electric mixer, beat cream cheese and butter until fluffy.  Gradually add sugar mixture.  Mix in melted and cooled chocolate and then sour cream.  Frost your cupcakes!

Recipe of the Week - Chocolate Cupcakes with Blackberry Buttercream

Week 14

October 18th is National Chocolate Cupcake Day! In preparation for this day, I have been experimenting with recipes and have found the perfect combination...chocolate cupcakes with blackberry buttercream!

Martha Stewart's One-Bowl Chocolate Cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons oil
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

from the photostream of Kirsten W via Flickr

Blackberry Buttercream

1/2 cup butter, softened
1/2 cup fresh blackberries (wash and thoroughly dry blackberries before adding to frosting)
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
5 cups powdered sugar

Beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition. Garnish with a whole blackberry on top of frosting.