Name: Chipper Chocolate Cupcakes
Ingredients: 1 ounce semisweet chocolate (finely chopped.); ½ cup hot coffee; 1 cup all-purpose flour; ½ cup cocoa powder; 2/3 teaspoon baking soda; ¼ teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar; 1 large egg; ¼ cup vegetable oil; ½ cup buttermilk; ½ teaspoon vanilla; ½ recipe (2 cups Quick Vanilla Buttercream); Pink sanding sugar (for garnish)

Chipper Chocolate Cupcakes

These pretty little peaked cupcakes couldn’t be easier to make and decorate; they’re sweet and understated, just like a perfectly dressed prep.

Chipper Chocolate Cupcakes

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Servings

Ingredients

1 ounce semisweet chocolate finely chopped.
½ cup hot coffee
1 cup all-purpose flour
½ cup cocoa powder
2/3 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
1 large egg
¼ cup vegetable oil
½ cup buttermilk
½ teaspoon vanilla
½ recipe 2 cups Quick Vanilla Buttercream
Pink sanding sugar for garnish

Instructions

Adjust the oven rack to the middle position and preheat oven to 350°F. Line a standard cupcake pan with cupcake liners. In a small bowl, whisk together the chocolate and coffee until the chocolate is melted. Set aside. 2. Sift together the flour, cocoa, baking soda, baking powder, and salt into a medium bowl. In a large bowl, whisk together the sugar, egg, vegetable oil, buttermilk, and vanilla until combined. Whisk in the chocolate-coffee mixture until combined. Whisk in the dry mixture until combined. 3. Divide batter equally among the cupcake cups and bake until just set and a toothpick inserted in the center comes out clean, 17 to 20 minutes. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. 4. Using an offset spatula, cover each cupcake with a generous layer of frosting, using swirling motions to apply it. Sprinkle with the sanding sugar. Arrange on a tray lined with the rock candy crystals and set on the table.
Image Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Photography by Johnny Miller. Published by Hyperion. Available wherever books are sold. All RIghts Reserved.

Comments

Tamar Genger MA, RD

Dec 16, 2013 at 7:11 am

I often use soy milk or almond milk or even coconut milk and add 1 Tablespoon lemon juice to 1 cup of milk and let it sit for a few minute to turn to a non-dairy buttermilk.

Mir

Dec 13, 2013 at 7:13 pm

How can you make these pareve? Is there a way to make pareve buttermilk?