If it's a holiday that is patriotic, it's definitely celebrated in this house! We celebrated Memorial Day and honored those who serve our country with good 'ole American traditions: BBQ steak, kabobs, water sports, and beer! Let's not forget my favorite part: Patriotic Cupcakes! You can never go wrong with chocolate cupcakes for the boys. I was anxious to try Valrhona's Chocoalte Cupcake Recipe found on their site. I wanted to try my dutch processed cocoa for the first time, so what better way than to use a recipe from the master of the product! The White Chocolate Buttercream Frosting is (hooray!) my own recipe and is a great alternative to classic Vanilla Buttercream. Finishing these off were Blue and Red Sprinkles as well as White stars made of homemade Marshmallow Fondant.
Ohhhh, saaaaay can you.... BAKE! :D
Dark Chocolate Cupcakes
(Makes 12 Cupcakes)
1 1/3 cup sugar
1 cup all purpose flour
Pinch sea salt
1 cup coco
1/3 teaspoon baking soda
1/3 teaspoon baking powder
1/3 cup buttermilk
1 each whole egg, room temperature
3 tbsp unsalted butter, melted
1/3 cup coffee, warm [I used the 'Volluto' (sweet & fruity notes) espresso pod from the best ever espresso machine, Nespresso. Then filled the rest of the 1/3 cup volume with water]
1. Preheat oven to 325 degrees and line muffin pan with cupcake liners.
2. Sift all dry ingredients together into a bowl. In separate bowl, mix eggs and buttermilk.
2. Sift all dry ingredients together into a bowl. In separate bowl, mix eggs and buttermilk.
3. Melt butter in a pot and then add the coffee.
4. Add to butter/coffee mixture to the buttermilk mixture.
5. Pour liquid mixture over dry ingredients and mix until just combined, about 1 minute (do not over mix).
6. Using a spoon or ice cream scoop, scoop into cupcake liners, about 2/3 full.
7. Bake for about 20 minutes. Insert a toothpick into the center to check for doneness.
White Chocolate Buttercream Frosting
Frosts about 12 cupcakes
6 ounces white chocolate chips
1 cup (2 sticks) unsalted butter, room termperature
1 Tablespoon milk, room termperature
1 teaspoon pure vanilla extract (Madagascar Bourbon of course!)
2 1/2 cups powdered sugar, sifted
1. Melt white chocolate in microwave safe bowl in 30 second intervals, stirring between each to prevent burning. Melt until smooth and in a thick pouring consitency.
2. Using a stand up mixer, beat butter, milk, vanilla, powdered sugar until smooth which can take several minutes.
3. Add in melted white chocolae and continue to mix until thick and creamy. If it appears too runny, just keep mixing! Frosting will thicken.
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