I have been craving massive amounts of chocolate and so I decided to cram as much of it into one cupcake recipe as possible! However, I am not a fan of single flavors; needing variety, I like to have different tastes going on. My solution to this? I grabbed my good ol’ Better Homes and Garden cookbook, found a chocolate cupcake recipe and started in!
The recipe called for unsweetened chocolate, but in my need for chocolatey goodness, I used a bar of Ghiradelli semi-sweet chocolate. Because I did this, I decreased the amount of brown sugar to be creamed with the shortening. I then decided to fold in some white chocolate chips, to add another layer of flavor. And for frosting? Well, a white chocolate butter cream of course!
Marbled Chocolate Fudge Cupcakes with White Chocolate Buttercream Frosting:
2/3 c brown sugar
1/2 c milk
2 oz unsweetened chocolate
1/3 c brown sugar [original recipe called for 2/3 c]
1/3 c shortening
1 tsp. vanilla
1 1/3 cups sifted AP flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c milk
white chocolate chips to taste.
Combine 2/3 c brown sugar, 1/3 c milk, and chocolate in saucepan. Stir over very low heat till chocolate melts. Remove from heat and cool. [I did this in a regular saucepan, even though all of my instincts were telling me to use a makeshift double boiler. because of the sugar and milk, the chocolate did not burn. YAY!]
Gradually add 1/3 c brown sugar to shortening, creaming till sugar is dissolved. Add vanilla and eggs, one at a time, beating well after each. Sift together flour, soda, and salt. Add to creamed mixture alternately with 1/2 c milk, beating after each addition. Stir in chocolate mixture. Fold in white chocolate chips. Fill paper bake cups in lined muffin tip till half full. Bake at 375 degrees for about 20 minutes.
Let cupcakes cool completely before attempting to frost. These cupcakes turned out really well. Fluffy, not too dense, and the baked to nice peaks which is something that I’ve been having trouble with as evidenced by my last carrot-ginger disaster post!
6 tbsp. butter
4 c. sifted powdered sugar
1/4 c. cream [I used regular whipping cream]
1 1/2 tsp. vanilla
2 oz. white chocolate
Temper the white chocolate in a saucepan, then cool [for this I DID use an impromptu double boiler because I was only heating the chocolate and burnt white chocolate looks nasty].
Cream butter; gradually add about half the sugar, blending weel. Beat in 2 tbsp. cream, the chocolate, and the vanilla. Gradually blend in remaining sugar. Add enough cream to make desired consistency.
I then chilled the frosting until it was a nice stiff texture and piped on! Judging from my last few posts, I needed to play around with different piping techniques, so I decided to give Gibbs’s little mountain peaks a go :)