OK, chocolate lovers, here's a recipe for you: Chocolate Cupcakes from The Barefoot Contessa. This recipe makes 14-15 of the yummiest chocolate cupcakes. They're sure to "hit the spot."
12 tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
2 extra large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, room temperature
1/2 cup sour cream, room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Cream butter, granulated sugar and brown sugar together in a bowl.
Add eggs, one at a time. Add vanilla. Stir until well blended.
In a separate combine buttermilk (we used Kate's Real Butter Milk--OMG! The absolute best!), sour cream and coffee. Whisk together. Then, in a third bowl, sift together flour, cocoa, baking soda and salt.
Add wet and dry ingredients alternately to the butter mixture, starting with the buttermilk mixture and ending with the flour mixture. Mix only until blended.
Line muffin tins with cupcake papers (we used If You Care unbleached and chlorine free papers).
Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Cool for about 10 minutes and remove from pan. Let cool completely before frosting.
We frosted our cupcakes with Peanut Butter Frosting.
These cupcakes didn't last long around our houses. We hope you enjoy them, too!
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