Chocolate Sweetheart Cupcakes
Chocolate Sweetheart Cupcakes might be just the dessert you are searching for. For 53 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 22g of fat, and a total of 370 calories. This recipe serves 18. A mixture of unsalted butter, eggs, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 6 people have tried and liked this recipe. It is a very reasonably priced recipe for fans of American food. It is brought to you by Life Made Simple. From preparation to the plate, this recipe takes approximately 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so awesome. If you like this recipe, you might also like recipes such as Sweetheart Chocolate Cupcakes, Valentine’s Day Cupcakes for Your Sweetheart – Shirley Temple Cupcakes, and Sweetheart Cupcakes.
Servings: 18
Preparation duration: 22 minutes
Cooking duration: 18 minutes
Ingredients:
¼ c. unsalted butter, melted
½ c. canola or vegetable oil
½ c. granulated sugar
½ c. brown sugar
2 tsp. vanilla extract
2 oz. 60% bittersweet chocolate, melted
2 eggs + 2 yolks, room temperature
1 c. all-purpose flour
½ c. natural unsweetened cocoa powder, sifted*
½ tsp. salt
½ tsp. baking soda
½ c. full-fat sour cream or buttermilk, room temperature
½ c. water (warm) + ½ tsp. espresso powder
1 c. (2 sticks) unsalted butter, room temperature*
3¼ c. powdered sugar
½ c. unsweetened cocoa powder, sifted
3-4 tbsp. heavy whipping cream
Chocolate shavings
Ghirardelli Valentine's Day Impressions, centers only
Equipment:
oven
stand mixer
bowl
mixing bowl
whisk
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees. Line two standard size cupcake pans with 18 liners, set aside. In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract and melted chocolate until smooth. With mixing speed on low, add the eggs one at a time until incorporated. In a medium size mixing bowl, whisk together flour, sifted cocoa powder, salt, and baking soda. With mixing speed on low, gradually add the dry ingredients along with the sour cream (or buttermilk) and the warm water/espresso mixture. Mix just until combined. Allow the batter to rest for 5 minutes. Divide batter evenly among cups, filling of the way full (I like to use a large scoop, a #20). Place in the oven and bake for 17-20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake! Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely. Meanwhile, to prepare the frosting, in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 3 minutes. Turn mixing speed off, add the salt and the vanilla extract. Turn mixing speed on to low, then gradually add the powdered sugar and cocoa. Beat for 2 minutes, then turn to low and add the cream. Turn the speed up and beat for 2 minutes or until light and fluffy. Spread or pipe on to the cooled cupcakes, garnish with sprinkles, chocolate shavings and the centers of the Ghirardelli Valentine's Impressions.
Step by step:
1. Preheat oven to 350 degrees. Line two standard size cupcake pans with 18 liners, set aside.
2. In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract and melted chocolate until smooth. With mixing speed on low, add the eggs one at a time until incorporated.
3. In a medium size mixing bowl, whisk together flour, sifted cocoa powder, salt, and baking soda. With mixing speed on low, gradually add the dry ingredients along with the sour cream (or buttermilk) and the warm water/espresso mixture.
4. Mix just until combined. Allow the batter to rest for 5 minutes.
5. Divide batter evenly among cups, filling of the way full (I like to use a large scoop, a #20).
6. Place in the oven and bake for 17-20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake! Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
7. Meanwhile, to prepare the frosting, in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 3 minutes. Turn mixing speed off, add the salt and the vanilla extract. Turn mixing speed on to low, then gradually add the powdered sugar and cocoa. Beat for 2 minutes, then turn to low and add the cream. Turn the speed up and beat for 2 minutes or until light and fluffy.
8. Spread or pipe on to the cooled cupcakes, garnish with sprinkles, chocolate shavings and the centers of the Ghirardelli Valentine's Impressions.
Nutrition Information:
covered percent of daily need
