Monday, September 3, 2007

Chocolate Cupcakes with Coconut Buttercream Frosting

The recipe comes from the "Cupcake Bakeshop by Chockylit" Blog that I have listed over to the right. There are some extremely complicated concoctions on this blog, so I decided to start with something from the amateur level.

One day I will gain the courage to try the Smores cupcakes from Chockylit's blog and make my own marshmallows!
Chocolate Cupcakes:
3/4 cup (1 - 1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 tsp baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tbsps instant espresso powder
1 1/2 cups milk
2 tsps vanilla

1. Beat butter until softened, and then add the sugar. Beat until light and fluffy or about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Whisk the flour, baking soda, salt, cocoa powder, and espresso powder together in a separate bowl.
4. Combine milk and vanilla in a separate container.
5. Add about 1/3 of the dry ingredients to the butter/sugar, and beat to combine. Add about half of the milk/vanilla, and beat to combine. Continue alternating between dry and wet and finish with the dry.
6. After placing in cupcake cups, bake at 350 degrees for about 25-30 minutes.

Coconut Buttercream Frosting:
1 1/2 sticks of softened butter
1/4 cup milk
1 tsp vanilla
2 cups powdered sugar
1 1/2 cups coconut, sweetened flaked
1. Beat butter.
2. Add the sifted powdered sugar and milk. Beat until smooth
3. Add coconut and mix until combined.

The lowdown:
1. The cupcakes turned out nice. I baked them in the large, "Texas", 6-hole cupcake pan and then the smaller patty pan cases. The larger ones turned out much moister, probably due to a more even cook time. The large cupcakes took about 22 minutes, and the smaller about 18 minutes.
2. I highly suggest investing in an oven thermometer if you are going to do a lot of baking. I have become obsessive about monitoring how much heat gets out of the oven when you open the door. You would be surprised by this and by how hot some ovens get without you knowing it!
3. For the icing, I used shredded coconut. Definitely not an acceptable substitute! The icing turned out chunky. As with the cocoa powder, you need to use top-of-line ingredients. I have to work with what I can find here in Geelong!
4. These cupcakes could have even used a little more sugar. The cocoa really balances the sweetness out, and I might increase the sugar to even 2 1/2 cups next time.

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