week 24: hannah’s pick – Chocolate Cupcakes with Chocolate Frosting

two of my good friends, Alexa and Ivy, recently celebrated their birthdays and earlier in the year, I had promised Alexa I would make her a chocolate cake for her birthday. I realized later on that it’s rather difficult to bake an entire cake while studying for midterms, and so I had to adjust my plans and wound up making chocolate cupcakes instead! Despite my inability to frost, these came out really well! The tartness of the frosting was a nice addition to the sweetness of the cupcake and they were really dense and moist. I’ve always been a huge fan of Annie’s recipes, and her frosting was perfect.


Chocolate Cupcakes

For the cupcakes:
1 1/2 cups cocoa powder
3 cups all purpose flour
3 cups granulated sugar
1 Tbsp baking soda
1 1/2 tsp baking powder
1 tsp salt
3 eggs
1 1/2 cups buttermilk
1 1/2 cups warm water
3/4 cup vegetable oil
2 tsp vanilla extract

Preheat oven to 350
Line muffin pan with cupcake liners
In your stand mixer sift flour, cocoa powder, baking soda and baking powder together. Add in the sugar and salt.
With your mixer on low speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk.
Mix on medium for 2 minutes until combined.
Fill liners 2/3 full and bake for 20 minutes until set.
Remove from pan immediately and cool on wire rack.

For the frosting:
9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream


To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately before the chocolate hardens and the frosting sets.
source: Cookies and Cups
Annie’s Eats