Oct 132010
 

Pitures

Cupcake Ingredients

Cupcake Ingredients

Chocolate Box

Chocolate Box

Chocolate Bar

Chocolate Bar

Melting Butter and Chocolate

Melting Butter and Chocolate

Amara Stirring the Chocolate and Butter

Amara Stirring the Chocolate and Butter

Chopped Chocolate

Chopped Chocolate

Flour

Flour

Sifting Cocoa Powder

Sifting Cocoa Powder

Adding Sugar

Adding Sugar

Adding Baking Powder

Adding Baking Powder

Adding Baking Soda

Adding Baking Soda

Adding Salt

Adding Salt

Amara Stirring

Amara Stirring

Pouring Buttermilk

Pouring Buttermilk

Egg

Egg

Vanilla

Vanilla

Whisking it All Up

Whisking it All Up

Flour/Cocoa Mixture

Flour/Cocoa Mixture

Adding Chocolate/Butter Mixture

Adding Chocolate/Butter Mixture

Whisking

Whisking

Looks a Little Icky

Looks a Little Icky

Adding Flour/Cocoa Mixture

Adding Flour/Cocoa Mixture

Whisking It All Up

Whisking It All Up

All Mixed

All Mixed

Adding Chopped Chocolate

Adding Chopped Chocolate

Folding It In

Folding It In

Putting It In the Trays

Putting It In the Trays

Fresh Out of the Oven

Fresh Out of the Oven

Very Tall

Very Tall

Frosting Ingredients

Frosting Ingredients

Butter and Some Powdered Sugar

Butter and Some Powdered Sugar

Adding Salt

Adding Salt

Mixing

Mixing

Adding Food Coloring

Adding Food Coloring

Adding Mint Extract

Adding Mint Extract

Adding Milk

Adding Milk

More Powdered Sugar

More Powdered Sugar

More Milk

More Milk

All Done

All Done

All Frosted

All Frosted

One Cupcake

One Cupcake

Side View

Side View

First of I want to thank my wonderful daughter for helping me make these and helping me take pictures. She’s such a good girl!!!

Double Choco Chunk Cupcakes

6 tablespoons unsalted butter, at room temperature
6 ounces bittersweet chocolate, coarsely chopped
2 cups flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 whole egg
1 teaspoon vanilla

Preheat the oven to 375 degrees F and line and/or spray the 12 molds in a regular-size muffin tin.

Melt the butter and half the chopped chocolate together in a greased saucepan or a double boiler; or do this in a microwave (very carefully in 30 second intervals). Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large bowl, whisk the buttermilk, egg and vanilla extract together until well combined, then add in the chocolate and butter mixture. Mix in the flour mixture until just moistened. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Fold in the remaining chopped chocolate.

Scoop about 1/4 cup of batter into each muffin tin.

Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold. Makes about 18 muffins.

Mint Buttercream

4 cups powdered sugar
1/2 cup butter, softened
1/8 teaspoon salt
1 teaspoon mint extract
4 tablespoons milk
3 drops green food coloring

In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.

I have no idea where I found the cupcake recipe but the frosting recipe can be found here.

I don’t know how the cupcakes are (yet), but the frosting was so good, and I’m not even a big mint fan!