Chocolate Cupcakes with Buttercream Frosting

Gorgeous aren't they?! Thanks a lot to AverageBetty! The attempt to make these cupcakes is long overdue. Yesterday morning, aside from having other things in my head, upon checking the fridge after breakfast, I realized that the butter needs to be consumed ASAP.

So it's really high time for some Cheer Up Yourself Moment! And boy, these cupcakes are miraculous!

Now I am on happy mode again! ;) The original cupcake recipe actually has pudding inside. Yummy! If only I had all the time in the world I would make the pudding but for now I only had time to make the cupcakes and frosting. Nonetheless I am thrilled to say that it was a success even without the pudding in it. Maybe next time! :)

If you are planning to make these cupcakes, make sure to take out the butter and eggs at least 30 minutes to an hour before you start, to achieve room temperature : )

For the chocolate Cupcakes:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup butter, softened (1 stick)
3/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
2 large eggs, at room temperature
3 1/2 ounces unsweetened baking chocolate, melted
1/2 cup buttermilk (buttermilk info below! read on!)
1 teaspoon vanilla extract


Preheat oven to 350(F) / 175(C)

Melt chocolate and set aside - either in the microwave-carefully Or the old way. (I used the old way!)

Cream butter, white sugar and brown sugar using your electric mixer

Add eggs and mix well

Add the melted chocolate and vanilla and mix very well.

Add flour and baking soda and combine thoroughly.

Add buttermilk slowly and combine thoroughly until smooth.

Fill muffin cups 3/4 full with batter and bake for 20-25 minutes or so. (my cupcakes took 28 minutes)

Just test the doneness on the 20th minute by inserting a toothpick in the middle and see if it comes out clean with very few crumbs. Otherwise, allow a few more minutes.

Cool the cupcakes in the tins for 10 minutes.

Remove from the tins and cool completely before putting (filling and) frosting


Note: If you don't have ready to use buttermilk, you can make some by mixing together 1/2 tbsp calamansi or lemon juice plus milk of almost 1/2 cup. If I may suggest, in a measuring cup, put the calamansi or lemon juice first, then slowly pour some milk until it reaches the 1/2 cup mark/line. For other buttermilk substitutes, click here :)


For the Frosting:

2 cups confectioners’ sugar
(Original recipe used 2 1/2, however, I would like to lessen my sugar intake.... *lol* NYEH!!!!)

1/2 cup butter (I used 1/4 regular butter and 1/4 UNSALTED butter)

1 teaspoon vanilla extract

6 tablespoons whipping cream (I used, chilled Nestlé All Purpose Cream)


Directions:

Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium-high and beat for another 3-4 minutes.

Blend in vanilla.

Add tablespoons of cream gradually and continue to beat on medium-high speed for several minutes more, until light, fluffy and smooth.

Mixture will have a pearly sheen and perfect spreading consistency.

For my Pink frosting, I added about 4 "dots" of Red food coloring then i just folded it until I achieved the pretty pinkish color.

Get a big load of frosting on a knife

Swirl frosting and put on some candy sprinkles


Note: Do not refrigerate before frosting cupcakes.


Let me share some highlights below:

Look at this egg!

This is was the first cupcake liner I have ever filled! Really, I was nervous! Walang exaj ito!

Because I was nervous, I am dead sure I overfilled some cupcake liners! Hehehe!

I wanted to make Blue, Purple and Yellow colored frosting. But Pink was the winner!

Little J had the privilege of being the first "customer".

He ate a cupcake and a half. BUT, Mommy gave the unfrosted ones!
Too much sugar + Toddler = HYPER ACTIVITY *lol*

It's almost the weekend! Cant' wait to have another cupcake tomorrow!
I still have a few left in the fridge! Goodnight!