The great thing about a great recipe is that it just works wherever you want to use it. This recipe is actually my milk chocolate cake. I changed the frosting so that I can use fun sprinkles and customize it for any holiday. For Valentines Day, I made three small balls and placed them, strategically behind the paper liners, in my muffin tin, to create a heart shaped cupcake. What are some fun ways you change up recipes?

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Chocolate Cupcakes

Course: Endings

Cuisine: American

Keyword: cake, chocolate

Servings: 10 slices

Ingredients

Cake

• 4 cups All-purpose Flour
• 1 Tbs. Baking Powder
• 2 tsp. Baking Soda
• 1 tsp. Kosher Salt
• 1 4-oz bar Unsweetened Chocolate, chopped
• 1/2 cup Good Quality Cocoa Powder
• 1-1/2 cups Water
• 1 cup Unsalted Butter, at room temperature
• 3-1/2 cups Granulated White Sugar
• 4 Lg. Eggs, at room temperature
• 2 tsp. Vanilla Extract
• 1-3/4 cups Buttermilk, at room temperature

Frosting

• 1-1/2 cups Unsalted Butter, at room temperature
• 4 cups Confectioners Sugar, sifted
• 2 Tbs Vanilla Extract

Instructions

Make the Cake

• Preheat oven to 350°

  Line 2 muffin tins (24 cavities) with paper liners
• Whisk together the flour, baking powder, baking soda and salt, in a medium bowl. Set aside

  In a large heatproof bowl if you can, use the bowl stand-up mixer), combine the unsweetened chocolate and the cocoa powder.

  Heat the water and butter in a small saucepan, until butter is melted, but water is just simmering, not boiling.

  Pour the hot liquid over the chocolate and cocoa powder and stir until melted and smooth.

  Add the sugar and mix to combine.
• If you have used a glass or ceramic bowl, from your stand up mixer, go ahead and put that on the mixer base and fit the mixer with the paddle attachment. If you used a different bowl, transfer the mixture to your stand up mixer or use a hand electric mixer.

  Making sure that the chocolate mixture is cool enough, start adding the eggs, one at a time, and beat until just combined.

  Add in the vanilla.

  Alternating with the buttermilk, add flour into chocolate egg mixture. You want to start and finish with the flour. DO NOT OVERMIX. This is where tough cakes come from.

  Be sure to scrape down sides and you can finish mixing with a spatula.
• Use an Ice cream scoop to evenly distribute batter into muffin tins. I use a 2-1/2 oz scoop

  Bake for 230-35 minutes, until toothpick comes out with just a few moist crumbs.

  Cool in pan for 10 minutes, then invert on to a cooling rack. Cool completely before frosting.

Frosting

• In the bowl of a stand up mixer, fitted with the paddle attachment, cream the butter until light in color and fluffy.

  With mixer on low, slowly add the sugar. Scrape down the sides.

  Add in vanilla and beat until smooth.. Don't forget to check the underneath of the frosting.

  Frost each cupcake and decorate with fun sprinkles
• The most important step is to enjoy!!!