Chocolate cupcakes with peppermint buttercream.
We had such a great Christmas with our families, but now we’re back home and I’m going through some sort of baking withdrawal. Before Christmas, I was doing a lot of baking (for us and for friends and acquaintances who asked for help with their holiday baking). My favorite was this yummy chocolate sour cream cupcake with peppermint buttercream icing. So good! But, frankly, how can you go wrong with chocolate and peppermint?
Chocolate Sour Cream Cupcakes with Peppermint Buttercream Icing
Recipe: Chocolate Sour Cream Cupcakes
(from Cupcakes! by Elinor Klivans)
3 ounces unsweetened chocolate, chopped
1 c. unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, at room temperature
1 1/4 c. sugar
2 large eggs
1 tsp. vanilla extract
1/2 c. sour cream
1/2 c. water
Put chocolate in a heatproof bowl or the top of a double boiler placed over, but not touching, barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of hte flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.
Preheat oven to 350 degrees. Fill muffin cups with cupcake liners with about 1/3 c. batter. Bake about 15 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes on wire rack and turn out to cool completely. Yields 18 cupcakes.
Peppermint Buttercream Icing:
1/2 c. unsalted butter, softened
4 1/2 c. confectioner’s sugar
3/4 tsp. peppermint extract
5-6 Tbsp. milk
In large mixing bowl, cream butter until light and fluffy. Beat in confectioner’s sugar and peppermint extract. Add enough milk to achieve desired consistency. Yields about 3 cups.