Sunday, 13 April 2014

Melt-In-Your-Mouth Chocolate Cupcakes with Truffle Frosting

I know, I know, this title is extremely long, but I needed proper adjectives to describe how amazingly delicate, light, and soft these are. I got this recipe from, like Honor's chocolate chip cookies (here's mine, too), from Sticky, Chewy, Messy, Gooey Treats For Kids by Jill O' Conner, titled "The Best Chocolate Birthday Cake Ever".

The cake itself tastes like clouds and absolutely melts in your mouth. It is so soft and moist that you wouldn't belive it. With sour cream / yogurt and baking powder plus blooming cocoa, you can't go wrong with this. And the frosting - don't ask. It, too, melts in the mouth and tastes like melted chocolate, almost like a truffle ganache.

Why are you staring at the screen? Go make yourself some cupcakes!



Ingredients
For the cake,
3/4 cup natural cocoa powder
1 cup boiling water
3/4 cup sour cream
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
1 3/4 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

For the frosting,
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/4 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup sour cream
1 tsp. pure vanilla extract
Large pinch of salt
1/2 pound confectioners' sugar, sifted


Directions
For the cake,
Preheat the oven to 350. Line 2 medium-size 12-hole cupcake tins with paper liners. Set aside.

Sift the cocoa powder into a small bowl and stir in the boiling water to dissolve and make the cocoa "bloom." Whisk together until completely smooth. Let cool completely, and then whisk the sour cream into the cocoa mixture.

In a large bowl, beat the butter and sugars together with an electric hand mixer set on medium speed until light and fluffy, about 4 minutes. Beat in the eggs one at a time, then beat in the cooled cocoa mixture and the vanilla.

Sift the flour, baking powder, baking soda and salt over the batter and fold in gently, using a rubber spatula, until the flour is completely combined into the batter.

Pour the batter into the cupcake trays. Bake until a toothpick or cake tester inserted into the center of a cupcake comes out clean, 10-15 min. Transfer to a wire rack and let cool completely.

For the frosting,
In a large microwave-safe bowl, combine the semisweet and milk chocolate chips with the butter. Heat on high for 1 minute. Stir the mixture together. If the butter is not completely melted and the chocolate chips do not easily stir smooth, heat again at 15-second intervals, stirring until smooth. Using a hand mixer set at low speed beat in the sour cream, vanilla and salt. Gradually add the confectioners' sugar until the frosting is smooth and spreadable.

To frost, scoop the frosting into a pastry bag or Ziploc bag fitted with a star tip. Frost swirls onto the tops. Serve.

Zoya :)

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