Chocolate Cupcake Monday

I bet you thought I forgot about cupcake Monday, huh? Well, it's back and with a vengeance. I dove right back into Elinor Klivans' book Cupcakes! and picked Chocolate Cupcakes with Chocolate Buttercream frosting, Sir Sunderland's favorite combo.

A problem I've had with making chocolate cupcakes with chocolate frosting from scratch is that the frosting doesn't match the cupcake, oddly enough. This recipe solved that problem. While the cupcake itself uses baking chocolate, the frosting uses both baking chocolate and cocoa powder, bringing them together in a subtle way.

The reason I'm getting it a three out of four rating is because of the frosting and how it just wasn't as perfect as my favorite from Wilton. Perhaps my butter wasn't soft enough and maybe it was because I was rushing to make it before guests came over, but the frosting didn't mix well and resulted in large clumps of butter and chocolate chunks that clogged my tips. Sir Sunderland, the taster,  greatly appreciates the fact that there isn't any Crisco in this frosting. Me, the baker, appreciates the smooth texture Crisco gives to the other frosting.

In conclusion, this babies were delicious. Their frosting wasn't pretty, but it tasted great. Also, if you were thinking a peep would be adorable with a little nest beneath it on a cupcake, think again. Perhaps it was the shade of brown......

Chocolate Sour Cream Cupcake recipe can be found here.

Chocolate Buttercream Frosting
from the book cupcakes! by Elinor Kllivans
3 oz. chopped unsweetened chocolate
2 1/2 cups powdered sugar
1 1/2 tbsps unsweetened cocoa powder
1 1/2 cups (3 sticks) unsalted butter @ room temp
1 tsp. vanilla extract
1/2 cup heavy whipping cream @ room temp (whoa! I just noticed this. Definitely didn't have my heavy whipping cream at room temp, maybe that was why the chocolate chunked up, duh!)

Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water.  Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly. (I just popped it in the microwave to save on dishes and time)


Mix powdered sugar and cocoa powder into a large bowl. Add the butter and beat until smoothly blended. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.