Chocolate Cupcakes with Maple Buttercream Frosting
Chocolate Cupcakes from Bountiful Kitchen
adapted from Williams Sonoma"BAKING" Best of Kitchen Library
Preheat oven to 350 degrees. Line 12 cups of a standard muffin pan with paper liners.
Sift the flour into a large bowl, stir in the sugar, baking soda and salt.
In a heavy saucepan over medium high heat combine the milk, butter and cocoa powder. Bring to a boil, whisking constantly. Remove from heat and whisk in the flour mixture, until combined smooth. Whisk in the egg and vanilla until blended.
Spoon equal amounts (a little less than 1/4 cup per cupcake) into lined pan.
Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Let cool.
Tips from bountiful kitchen:
-I used Saco brand recommended by Laurie. It is a blend of natural and Dutch processed cocoa. (I tried Hershey's and it was great. I also want to try scharffenberger cocoa powder. I am going to pick some up at Target next time I see it and try it in this recipe!)
-I added two tablespoons of flour (for a total of 1 cup plus 2 tablespoons) to adjust for our high altitude.
-The original recipe calls for granulated white sugar, but I like the dark brown sugar instead.
-The recipe only makes 11-12 cupcakes, double this, you'll be glad you did.
from two sisters crafting
4 C Powdered sugar
1 C Butter
1 t vanilla
1 t madeline or maple extract
Mix softened butter. Add powdered sugar, mixing slowly, then add extracts. Whip until nice and fluffy. Use whatever tip you like to pipe onto cupcakes.