DARK CHOCOLATE CUPCAKES with HAZELNUT BUTTERCREAM FROSTING

I looove cupcakes, who doesn’t? And who can resist a good rich chocolate cupcakes with a to-die-for frosting? I know I can’t..

Yields : 22 regular cupcakes

Ingredients :

  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder
  • 1-1/2 cups milk
  • 2 teaspoons vanilla

Directions :

  1. preheat the oven to 350 degrees fahrenheit /180 degrees celcius.
  2. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
  3. Add eggs, one at a time, beating 30 seconds after each addition.
  4. Measure the flour, baking soda, salt, cocoa powder,  into a medium sized bowl and whisk to combine.
  5. Measure the milk and vanilla into a measuring thing.
  6. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
  7. Scoop batter into cupcake cups about 3/4’s full.
  8. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean. keep it until cool on a cooling rack.

To make the buttercream… I cheated, okay? I used store bought pre made buttercream. But luckily I didn’t stop at that. I mixed the buttercream with some nutella and melted chocolate bar. It’s delicious!!

put the butter cream into a piping bag and decorate the cupcake to your liking.

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3 thoughts on “DARK CHOCOLATE CUPCAKES with HAZELNUT BUTTERCREAM FROSTING

  1. missnisa says:

    They look delicious! First, I give you credit for mixing by hand as I’m spoiled and mix practically everything with a Kitchenaid. Second, where did you purchase the baking cups? Third, the chocolate cake looks great…what is the texture like?

  2. cookingdj says:

    @missnisa

    First of all, I’m a lazy ass. LOL. The only reason I hand mixed was because I’m avoiding the cake to be too fluffy. The end result is almost like a moist in the centre brownie. I dare say, very moist. That answers your 3rd question.
    2nd, I bought the cups at a baking equipments store in my town. I don’t think you would be able to buy it here though, unless you’re up for a trip to Indonesia. LOL. I assumed you’re not from Indonesia, right? But I’m sure you can find it somewhere around you. The paper is thick and can stand on its own without having to use a muffin bake pan. Very easy and practical to use.

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