The other day Luli informs me that she wants to make pink chocolate cupcakes. So, we did. I was planning to write a whole post about making your cupcakes moist (RRRAWWWRRR!!!), but I apparently have a poppy seed stuck under my space bar from eating on the computer (yeah, I know — unless you want to tell me how to get it out, I don’t want to hear it). Also, I’m having some wicked braxton-hicks contractions — like nonstop. Also, the Fetus has moved such that I can actually eat for the first time in weeks, so I’m going to go devour a box of Milk Duds.
In the meantime, here are our gorgeous Pink Chocolate Cupcakes:
SDH PINK CHOCOLATE CUPCAKES
- 3/4 cup cocoa powder
- 1 T powdered espresso or coffee
- 1 cup boiling hot water
- 1 1/2 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup and 1 T granulated white sugar
- 2 large eggs
- 1/3 c sour cream
- 2 teaspoons pure vanilla extract
Preheat oven to 375. Lightly butter, or line 20-ish muffin cups with paper liners. In a small bowl, stir the cocoa powder, the espresso, and the boiling hot water until smooth. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the sour cream and vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and mix until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16 – 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Frost after the cupcakes have completely cooled.
- 8 oz white chocolate, finely chopped
- 8 oz cream cheese, softened
- 4 T unsalted butter, softened
- 3/4 teaspoon vanilla extract
- 2 cups confectioners sugar
In the top of a double boiler or a heatproof bowl, melt the white chocolate, stirring often. Remove from the heat once melted and let cool to lukewarm. Transfer the melted white chocolate to a large bowl, and add the cream cheese, butter and vanilla. Beat together at medium speed until you have a smooth sauce. Add the confectioners sugar and beat until smooth. Tint with red or pink dye (I use Wilton’s). Or don’t.