June 10, 2015
Super-fudgy, moist chocolate cupcakes made from scratch. Topped with creamy, fluffy white chocolate frosting. And chocolate sprinkles, of course.
For the cupcakes:
Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
For the frosting:
-Do NOT use white chocolate chips in this frosting. Use pure white chocolate, such as Ghirardelli
-Buttermilk is required for the cupcakes - the lactic acid present is what will allow the baking soda to react and leaven the cake. Don’t have buttermilk? You can make your own. Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
-For the frosting, milk is OK to use instead of heavy cream. However, cream is preferred for creamiest texture.
DARK CHOCOLATE CUPCAKES
WHITE CHOCOLATE FROSTING