Thursday, February 11, 2010

SOUTHERN LIVING’S CHOCOLATE CUPCAKES

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Last July, I posted about Southern Living's wonderful vanilla cupcakes.  This cupcake is their chocolate variation of that recipe; and it’s moist, tender and has good chocolate flavor.  I filled 12 standard cupcake cups and 3 (4-1/2”) springform pans with the batter. 
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Everything was frosted with vanilla cream cheese frosting.  Half the cupcakes were sprinkled with toasted coconut and half received red shot (sprinkles).  The little cakes were split in half to make two (3-layer) cakes.  Any of these would be a nice Valentine’s Day (or any day) treat.
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Chocolate Cupcakes
Adapted from Southern Living
Rating:  9.5 out of 10
PRINTABLE RECIPE
INGREDIENTS:
2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp. vanilla extract
1/4 tsp. almond extract (I used coffee essence*)
2 cups cake flour (I used White Lily all-purpose low-protein flour)
1-1/2 tsp. baking powder
3/4 cup unsweetened natural cocoa powder
1 cup buttermilk (or 1 cup milk + 1 Tbsp. white vinegar)
1/3 cup hot coffee (or water)

*Coffee essence:  Mix equal parts instant coffee granules and coffee liqueur, such as Kahlua.  Use as flavoring for cookies and cakes.)

Heat oven to 350F (325F for dark or coated pans).  Line cupcake tins with paper cups.  Grease and flour cake pans (if using). 

In large bowl, beat sugar and butter on medium speed till creamy and fluffy, about 5 minutes.  Add eggs, one at a time.  Add flavorings with last egg.  In medium bowl, whisk flour, baking powder, and cocoa together.  Add flour mixture alternately with buttermilk, beginning and ending with flour, and only mixing till just combined on low speed.  Stir in hot coffee till smooth.  Use batter immediately to fill 2 dozen standard-size cupcake cups (or 1 dozen cups + 3 (4-1/2”) pans).  Bake 20-25 minutes for standard  cupcakes, 25-30 minutes for little cake pans, or till a wooden pick inserted near center returns with just a few crumbs.  Cool in pans about 10 minutes, then transfer to wire rack to finish cooling.  Frost as desired.  (Vanilla cream cheese frosting is perfect for these.)

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11 comments:

My Carolina Kitchen said...

The coffee essence sounds fabulous.
Sam

Jessica said...

I love Southern Living, it has to be one of my favorite magazines. Your cupcakes and cake look perfect for celebrating Valentine's Day!

Lynda said...

Your cupcakes are so pretty, Judy! I love the addition of coffee flavor, perfect with chocolate.

Anncoo said...

Oh...these look gorgeous! So beautiful!

Valerina said...

Judy, these are gorgeous!

Sophie said...

Waw,...these cupcakes all look really cool & lovely!

George Gaston said...

Judy, great looking cupcakes! There is something about a cupcake that says, "made just for you". No two are the seem and they are just the perfect size.

This is definitely a keeper recipe. Thanks...

PeggyR said...

Everything looks delicious.

Juliana said...

Wow, these cupcakes look delicious...like the coffee essence...will definitely try it!

Debbie said...

They look delicious. I don't have coffee brandy or liquor on hand so what I've used in the past in Kaluha....works pretty good too!

Judy said...

Debbie, I meant to say coffee liqueur, not brandy. Kahlua is coffee liqueur, but generics are usually also available in the liquor store at a more reasonable price.