Scharffen Berger Chocolate Cupcakes
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
42
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cup
Sugar1 tsp
Baking Soda1 tsp
Salt2 large
Egg1 tsp
Pure Vanilla Extract1 cup
Water (hot)2 cup
Heavy CreamDirections:
1
SCHARFFEN BERGER Chocolate Frosting: Place the chocolate and butter in a medium bowl and set aside
2
Bring the cream, sugar, and salt to a simmer in a large saucepan
3
Simmer for 4 minutes, stirring frequently
4
Pour the hot cream over the chocolate
5
Whisk just until the chocolate is completely melted and the mixture is smooth and glossy
6
Set aside to cool at room temperature, without stirring for 2 to 3 hours, or until the frosting is cool and thick enough to spread
7
Or, refrigerate the frosting for about 45 minutes or more (but not until it is hard) without stirring, then let it stand at room temperature until it is the desired consistency
8
SCHARFFEN BERGER Chocolate Cupcakes: Position a rack in the lower third of the oven
9
Preheat the oven to 350 degrees
10
In a large mixing bowl, mix the flour, cocoa powder, sugar, baking soda, and salt together thoroughly
11
Add the butter, eggs, and vanilla and beat on medium speed for one minute
12
Add half of the water and beat for 20 seconds
13
Scrape the sides of the bowl and add the remaining water
14
Beat for 20-30 seconds until the batter is smooth
15
The batter will be thin enough to pour
16
Divide it evenly among the lined cups
17
Bake 18-22 minutes (rotating the pan from front to back half-way through the baking time), just until a toothpick inserted into a few of the cupcakes comes out clean
18
Set the pan on a rack to cool
19
Frost the cupcakes when they are completely cool
20
Store and serve at room temperature
21
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them