Finally, a recipe post! Thanks to everyone for your support through the third round of Project Food Blog. I didn’t make it to round 4, but The results aren’t in yet but whether I continue on to round four or stop here, I want to thank you very much for your support.
With gratitude in mind, I share with you this recipe for chocolate cupcakes that was a hit with my friends. I’ve not made cupcakes much–once before maybe?–and I was pleasantly surprised by how fun and easy they really are. It’s safe to say that cupcake baking is definitely in my future. What can I say? I’m late to the game but better than never, right?
These cupcakes were almost mousse-like in texture–creamy and light–and a fitting complement to the slightly sweeter frosting. I made a dozen of these lovelies and we were left with two at the end of the evening. Sadly, my plans to have one for breakfast the following morning were dashed–a raccoon discovered our cat door and ate everything in sight. There you have it: These cupcakes are raccoon-approved, too.
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 stick (8 tbsp) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1/2 tsp pure vanilla extract
- 1/2 cup buttermilk
- 2 oz bittersweet chocolate, melted and cooled
Preheat the oven to 350ºF. Prepare your muffin pan by buttering or placing paper muffin cups in each mold.
Whisk together the first five ingredients above. Using a stand mixer with the paddle attachment or a hand mixer, beat the butter at medium speed until it’s soft and creamy. Add the sugar and continue beating for two minutes, until the sugar and butter are blended. Add the egg, beat for one minute, then add the yolk, beating for another minute. Remember to scrape down the bottom and sides of the bowl, as needed.
Beat in the vanilla, reduce mixer speed to low and add half the dry ingredients. Mix only until the dry ingredients disappear. Scrape down the bowl, add buttermilk, mix until incorporated and add the remaining dry ingredients. Add the melted chocolate and mix with a rubber spatula.
Pour the batter into the molds. Bake for 22 – 25 minutes or until the tops of the cakes are dry and springy to touch. Set the muffin pan on a cooling rack and allow to cool for five minutes before unmolding. Cool to room temperature before topping with frosting.
For the frosting, please click the link above for the recipe. Bear in mind that the recipe is for a cake so you will only need half of it for 12 cupcakes. Good excuse to make a double-batch of these yummy cupcakes! I hope you enjoy them as much as my friends did!
Jean – these look absolutely divine! Coconut-Pecan frosting is one my favorites and I wish I had one of these right NOW! Have a great weekend!!!
Thanks, Lisa. 🙂 Have a great weekend yourself. 🙂
Raccoon?!? That’s hilarious but I can see why they must have liked it. I think they would be Trissa approved too. Good luck on the results. Whether you make it or not you’re still a winner in my books.
Trissa, you’re so sweet! I didn’t make it to round 4 but it’s all good–the better contestants moved on. 🙂 Now I can resume my regular posting schedule since it’s been so erratic since August.
I love this frosting. Coconut and Pecans….hmmm
These look so yummy! Chocolate and coconut are one of my favorite combos!
I can imagine your friends loved these sweet cupcakes, thanks for sharing this recipe. I’m sorry you didn’t move on to the next round but I thought you did a great job with all of the challenges and will enjoy your regular posts as always:)
Patty, you’re so sweet–thanks so much! I look at it this way: Now I can focus on the new recipes I’ve been wanting to try so I can share them with you and my other friends. 🙂
Delicious recipe and gorgeous photos…Sorry about the next round, you are among some very fine company though (if that helps) I loved your entry Jean…onward and upward 🙂
P.S. I can’t believe a raccoon got to them…at least you know they are not only internationally excepted but multi species excepted, lol
Thank you so much for your nice comment and yes, we have attracted some raccoons lately. Not fun at all.
I’m so sorry you didn’t make it to the next round…we are in good company though! And these cupcakes are just precious. I adore coconut, and if you gave me a cupcake with this coconut frosting, I would probably kiss your toes. Thanks for sharing sweet girl. And I can’t believe about those pesky raccoons!
Hi Monet! These are a definite keeper–I can’t wait to make cupcakes again. So fun!
Too bad you didn’t make it to round 4 🙁
Those cupcakes are irresistible!!
This recipe reminds me of german chocolate cake with coconut-pecan filling, I should make it again soon, but only after I try your cupcakes, they look so delicious
Green Girl, that’s exactly right. I used this recipe for German Chocolate cupcakes. 🙂
Super Congrats on making it to Foodbuzz Top 9!! Your post is awesome!!!
Thanks so much, Shannon. 🙂
Oh Jean, I miss you in PFB! But these cupcakes soothes the pain – what deliciousness! I was hoping my son would want cupcakes for his birthday this week…I have some coconut on hand that would be perfect for this! I’ll have to make it anyway 🙂 Congrats on Top 9!!
Happy Birthday to your son, Liren. I’m sure that whatever his little heart desires for his birthday, his mom will deliver quite nicely. 🙂
Your cupcakes have the perfect combination of flavors. Sorry you didn’t advance to the next round. I am sure it was fun to participate.
Thanks! It was definitely. There’s always next time, right?
fantastically delicious!!! I love these and can’t wait to try them! that main photo is drool worthy!
cheers-
Leila
@barbariantable
This is what I hate about contests…sometimes (or most often) truly valuable people are left out, and we don’t know why…Anyway, you have a lot of talent!! That’s important!! January 2011, nobody will remember the contest!
BTW: the cupcakes look great!!!
Cristina, your comment just made my day. Thanks so much! If there’s a next PFB challenge, I’ll remember the mistake I made on this one and hopefully do better. Still, it was fun and I’m enjoying cheering my favorites on, including you! 🙂
These are little German chocolate deliciousness. A racoon…yikes! That was one lucky racoon. 🙂 I’m sorry about the PFB contest.
Unfortunately, this little raccoon has told his friends and family about Chez L&A. Having to keep the cat door closed to keep them out. Thanks, Cristina!
I’m all in when it comes to coconut! The racoons have upped their anty, too! Oh, jeez – watching the world series of poker has taken hold of my vernacular 😉 Loved all of your challenge submissions and am a fan – PFB contest or not.
Priscilla, thanks, that’s so sweet. It would have been nice to move forward with the contest but at least now I have more time to work on my other posts. 🙂
Perfect little cupcakes with all the beauty and taste you always bring to these posts. You are a talent and we all know it. GREG
Gee, Greg, I feel like I won anyway since everyone has been so sweet here. Thanks so much. Your comment has brought a big smile to my face. 🙂