- For the cupcakes:
- 1 1/3 cups all-purpose flour, sifted
- 1/2 teaspoon baking soda
- Pinch salt
- 1/4 cup unsweetened cocoa powder, sifted
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Filling:
- 1/2 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- For the Icing:
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon cold unsalted butter
FOR THE CUPCAKES:
Preheat the oven to 350 degrees F.
Line a 12-cup muffin tin with cupcake liners. In a medium mixing bowl, resift the flour with the baking soda, salt, and cocoa powder and set aside.
In a large mixing bowl, cream the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Then, with a wooden spoon, beat in half the buttermilk and half the flour and cocoa mixture, stirring well to combine. Add the remaining buttermilk, and remaining flour mixture and beat until thoroughly mixed. Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 25 to 30 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle of a cupcake comes out clean. Cool the cupcake tin on a cake rack. When completely cool, remove the cupcakes from their paper liners.
FOR THE FILLING:
In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff. with a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. with a knife or small spoon, remove about a teaspoon full of cake from inside each cupcake to create a hollow.
Fill a pastry bag fitted with a 1/4 -inch round tip with the whipped cream, and pipe it into the hollow (if you don't have a pastry bag, then just spoon the cream inside the cakes as best as you can). Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down, on a baking sheet and refrigerate.
TO ICE THE CUPCAKES:
In a small saucepan, combine the chocolate, water, and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 minutes exactly. Transfer the icing bowl, which in the butter, and cool until the icing has set up a bit. Remove the cupcakes from the fridge, then pour the icing on each cupcake. with a rubber spatula, spread the icing out to the edges and refrigerate until ready to eat. Serve the cupcakes on individual plates.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
310 calories; 15g total fat; 71mg cholesterol; 102mg sodium; 42g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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