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Chocolate Chocolate Chip Cupcakes with White Chocolate Buttercream

Chocolate Chocolate Chip Cupcakes with White Chocolate Buttercream

If you’re in the mood for cupcakes and want to make something really decadent, make these! They’re pretty sweet, I have to admit, but generally that’s not a problem when you’re talking about cupcakes, right?

makes 2 dozen cupcakes

cupcakes:

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon  salt
3/4 cup ( 1 1/2 sticks ) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 cup whole milk
1 teaspoon vanilla extract 

white chocolate buttercream:

1 1/2 cups ( 3 sticks ) unsalted butter, softened
6 tablespoons whole milk
9 ounces white chocolate, melted and cooled to luke warm temperature ( see note )
1 teaspoon vanilla extract
3 cups confectioners’ sugar

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally until complete smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

to make the cupcakes:

Preheat the oven to 350 degrees. Line two 12 -cup muffin tins with cupcake liners. Set aside.

In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon or scoop the batter into the prepared cupcake liners, filling them about three- quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins, and cool completely on a wire rack before icing.

to make the buttercream:

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully, and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla. Gradually add the sugar and beat on low speed until creamy and of desired consistency.