{recipe: black magic chocolate cupcakes w/ vanilla whipped cream frosting}

{instant gratification}

For awhile I have been searching for the perfect chocolate cake recipe and I’m happy to report that I can finally end my search. I found this delicious recipe on Pinterest via My Baking Addiction (aren’t all good things found on Pinterest?). There is one ingredient that sets this cake apart from all of the other fail recipes I’ve attempted---one cup of hot coffee. It enriches the chocolate flavor and you can’t even taste the coffee in the cake. I made it two different ways---as a cake w/mint chocolate ganache (it tasted like a super moist thin mint…yum!!), and as cupcakes w/vanilla whipped cream frosting. My favorite was the cake as I’m a sucker for thin mints, but the cupcakes were also very yummy and super easy to make! Below are recipes for the cake and whipped frosting. This is a great recipe to pull out when you want to show off your baking skills!

{go ahead, lick that bowl}

Black Magic Cake w/modifications:

Servings: 10 - 12

Source: My Baking Addiction

Ingredients:

·         2 cups sugar

·         1 & 3/4 cups all-purpose flour

·         3/4 cup HERSHEY’S cocoa

·         2 teaspoons baking soda

·         1 teaspoon baking powder

·         1 teaspoon salt

·         2 eggs

·         1 cup buttermilk or sour milk (to make sour milk add 1 tablespoon of white vinegar to 1 cup of milk)

·         1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water

·         1/2 cup vegetable oil

·         1 teaspoon vanilla extract

How To:

Step 1: Heat oven to 350°F. Grease and flour two 9-inch round baking pans or two 12-cup cupcake pans.

Step 2: Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.

Step 3: Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

Step 4: Bake 30 to 35 minutes for round pans, 25 to 30 minutes for cupcake pans or until wooden pick inserted in center comes out clean.

Step 5: Cool 10 minutes then remove from pans to wire cooling racks.

Step 6: Cool completely then frost as desired!

{so light you’ll forget about the calories}

Vanilla Whipped Cream Frosting:

Servings: 2 cups

Source: JoyofBaking.com

Ingredients:

·         1 cup heavy whipping cream (35-45% butterfat content)

·         1/2 teaspoon pure vanilla extract

·         1 - 2 tablespoons granulated white sugar

How To:

Step 1: In a large mixing bowl place all the ingredients and stir to combine.

Step 2: Cover with plastic wrap and place the bowl and a wire whisk in the refrigerator for 30-60 minutes.

Step 3: Then beat the mixture until stiff peaks form. Be careful not to overbeat or else you will end up with a greasy lumpy mess.

Step 4: Pipe onto cooled cupcakes and refrigerate until you’re ready to eat. I added a few chocolate shavings on top for a little extra flair.

And that’s it really. Not too complicated and super delicious. If anyone is interested in the mint ganache recipe, just let me know! The word sounds fancy but don’t be intimidated, it is very easy to make.

Bye for now,

Mrs. E.