My sister made these cupcakes tonight. She was craving for some yummy cupcakes and I was afraid that we didn’t have all of the ingredients for “gourmet” cupcakes! So she found this “simple” cupcake recipe and luckily for her we had all of the ingredients she needed! The recipe is from The Neelys (from foodnetwork website). I can say that it was quite delicious!
Ingredients
Cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Salt
- 1 stick unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/4 cup whole milk, room temperature
- 1/4 cup coffee, room temperature
- 1 teaspoon vanilla extract
Frosting:
- 4 ounces semi sweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
- Raspberries, for garnish
Directions
To make the cupcakes:
Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
In a large bowl, beat the butter and the sugar together until light and fluffy.
Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.
Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry
