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Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the Cupcakes:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoon coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream, at room temperature
Preheat the oven to 350 degrees. Line standard cupcake pans with liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium saucepan over medium-low heat, combine the butter and the sugar. Stir to combine, until the butter is melted and remove from heat.
Transfer to the bowl of a mixer and beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 10 minutes, then transfer to a wire rack to cool completely before frosting.
Coconut Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
3-4 cups powered sugar, sifted
sweetened, shredded coconut
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and coconut flavoring. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Frost cooled cupcakes and roll in sweet shredded coconut.
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Chocolate Snowball Cupcakes
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the Cupcakes:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoon coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, at room temperature
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream, at room temperature
Preheat the oven to 350 degrees. Line standard cupcake pans with liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium saucepan over medium-low heat, combine the butter and the sugar. Stir to combine, until the butter is melted and remove from heat.
Transfer to the bowl of a mixer and beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 10 minutes, then transfer to a wire rack to cool completely before frosting.
Coconut Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
3-4 cups powered sugar, sifted
sweetened, shredded coconut
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla and coconut flavoring. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Frost cooled cupcakes and roll in sweet shredded coconut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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