>Hey guys! So, a lot of you were asking me for written word/elaborations/recipes to accompany my videos. Whatdya know? I listened! Below is my video for super easy Chocolate Cupcakes (that can easily be filled into a cake pan instead). This to me, is the equivalent to a little black dress–classic and never goes out of style. Deep, dark Chocolate flavor crowned with milky White Buttercream? Ah, yes.
and the Buttercream to pipe with:
Buttercream
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Author: The Squishy Monster
Ingredients
- 1 c soft unsalted Butter
- 4 c SIFTED Powder Sugar
- 1 ts Pure Vanilla Extract
- ¼ ts Fine Salt
- 2-4 tb Cream
Instructions
- Break up your Butter and slowly add in your Powder Sugar one cup at a time (remember, it must be measured after you sift it).
- Tip in your Vanilla and Salt.
- Add in as much Cream as needed. Less will make it thinner, more will make it thicker.
Chocolate Cupcakes
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Author: The Squishy Monster
Serves: 24
Ingredients
For the Dry:
- 1¾ cups of Flour
- 1½ ts Baking Powder
- 1½ ts Baking Soda
- 1 ts Salt
For the Chocolate “Sauce”
- 1 cup of boiling Water + 2 cups of Sugar + ¾ cups of usweetened baking Cocoa + 2 ts Instant Espresso
For the Wet:
- 2 Eggs
- 1 cup of whole fat Buttermilk
- ½ cup of Canola Oil (or Veggie but no Olive)
- 2 ts of good Vanilla (or you can make your own with me) =D
Instructions
- In your first bowl, sift together your “Dry.”
- In your second bowl. add in all your “Chocolate Sauce” ingredients.
- In your third bowl, beat your Buttermilk and Oil together.
- Tip in your Vanilla (still in your third bowl) and crack in your Eggs, one at a time.
- Combine your second and third bowl together.
- Gradually add in your first “dry” bowl to your now “wet” bowl. Lumps are ok.
- Scoop into lined Tins and bake at 350 for 17-22 minutes.
Notes
I use unbleached, unbromated all purpose flour (with no leavening agents)
I use fine salt
I use room temperature Eggs
The “Chocolate Sauce” is to “bloom” the flavor.
Never overmix
Saturate the dry sloooowly into the wet batter
An ice cream scoop ensures even, level tops 
