I was just planning to make some plain chocolate muffins for breakfast. Eventually, I whisked up some butter and here came some chocolate buttercream which I would regret badly if I did not fill it into the muffins.
These sweet, caloric, fattening, and yes super fattening goodies......I love you all!
(makes 20 cupcakes)
Ingredients:
For Chocolate Cupcakes
1 stick unsalted butter, soften
2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
1 1/2 cups whole milk
1 cup sliced almond
For Chocolate Buttercream
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1 tsp salt
1 1/2 cups whole milk
1 cup sliced almond
For Chocolate Buttercream
1/2 stick butter, soften
1/4 cup cocoa
2 cups confectioner’s sugar
2 tbsp milk
1/4 cup cocoa
2 cups confectioner’s sugar
2 tbsp milk
Directions:
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next. Then add vanilla, and mix until light and fluffy.
In another bowl, sift together the flour, cocoa powder, baking powder and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with milk.
Spoon the batter into the prepared tins, filling each 3/4 full. Sprinkle sliced almonds on top of each cupcake. Bake until a toothpick inserted in centers comes out clean, about 20 mins.
To prepare the buttercream, beat butter on high until fluffy. Add cocoa and sugar and beat until incorporated.
Preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a mixer fitted with a paddle attachment, cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next. Then add vanilla, and mix until light and fluffy.
In another bowl, sift together the flour, cocoa powder, baking powder and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with milk.
Spoon the batter into the prepared tins, filling each 3/4 full. Sprinkle sliced almonds on top of each cupcake. Bake until a toothpick inserted in centers comes out clean, about 20 mins.
To prepare the buttercream, beat butter on high until fluffy. Add cocoa and sugar and beat until incorporated.
Add milk, 1 tbsp at a time and beat until you get to the right consistency.
Cool cupcakes on a wire rack completely. Fill a pastry bag with chocolate butter cream. Push tip through bottom to fill each cupcake.
18 comments:
Yum-mo!
Paz ;-)
Man, the thoughts that picture is giving me! YUMMMMMMMMMM!!!
A definitely a must have chocolate in the middle. I might be looking for the filling if it doesn't have any.
That looks so good! I love how the chocolate is oozing out. YUM
This looks rich and delicious. I love that gooey chocolate filling...mmm
The gooey chocolate filling is just too good to miss!
Oh. My. Goodness. My stomach just growled. :)
i'm drooling just looking at the photos!!! yum!
I'm glad that you didn't keep this a secret! The luscious filling looks fantastic!
Mouthwatering!
I will take a whole bowl of the oozing chocolate please~
I'm really glad you whisked up the chocolate buttercream. It looks so gooey inside the chocolate cup cake. I so want one now!
Chocolate buttercream in chocolate...dangerous!
Mmmm... these look sinfull. I think I gained weight looking at the pictures.
*kisses* HH
oh my these look so yummy!! love the buttercream
sweetlife
oh wow these look so good!
Ohhh...seems sinfully delicious...specially the butter cream inside!Wonderful!
Oh, these look divine! Good job! I bet Ethan would love these too!
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