Butter Cake Cupcakes with Sticky Fudge Frosting

Ingredients:

Cupcakes:

  • 1 1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Frosting:

  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter, at room temperature
  • 1 14-ounce can sweetened condensed milk
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

Preparation Instructions:

  • Make the cupcakes: Position a rack in the middle of the oven. Preheat the oven to 350°F. Line 12 muffin tin cups with paper cupcake liners.
  • Sift the cake flour, baking powder and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs, one at a time, mixing until each is blended into the batter. Add the vanilla and beat for 2 more minutes. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.
  • Fill each paper liner with 1/4 cup of the batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 22 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.
  • Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
  • Make the frosting: Put the chocolate, butter, condensed milk and salt in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Cook, stirring constantly, until the chocolate and butter have melted and the frosting is smooth and thick, about 5 minutes. Remove from the water and stir in the vanilla.
  • Scrape the chocolate mixture into a large bowl and beat with an electric mixer at medium speed until the frosting thickens further and cools to lukewarm, about 2 minutes. When thickened, the beaters should form lines in the frosting. Frost the cupcakes immediately, using a small spatula to spread about 2 tablespoons of frosting on top of each one. Let the cupcakes sit uncovered until the frosting firms up, about 1 hour.
  • These cupcakes are best stored in a covered container to protect the frosting; store for up to 3 days at room temperature.

*Cupcakes, Elinor Klivans (2005)

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This entry was posted in Cakes and Breads, Desserts. Bookmark the permalink.

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