Monday, February 20

In the Kitchen: Chocolate Buttermilk Cupcakes

I've been gorging on pasta, bread, and sweets too often these past couple weeks, but I want to file this recipe away for a time when I'm cooking for a party or special occasion.  Nine times out of ten, I'll choose vanilla sweets over chocolate, but I can't resist a mint and chocolate combo.

I found this recipe over at honey & jam - aren't Hannah's pictures great?  They really get me excited to bake. 

Chocolate Buttermilk Cupcakes

3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
7 1/2 tablespoons unsweetened cocoa powder
3 tablespoons unsalted butter, melted
7 tablespoons buttermilk
1 large egg
1 large egg white

Preheat oven to 350 degrees. Line 12-cup muffin tin with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

With an electric mixer, combine cocoa and 5 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.

Scoop batter into prepared tin. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.

Mint Infused Whipped Cream

2 cups heavy whipping cream
3-4 sprigs, fresh mint (I used sweet mint, you could use spearmint, peppermint, chocolate mint, etc)
2-3 tablespoons powdered sugar (more if you like it sweeter)

Crush mint leaves a bit, then place in a medium sized bowl, pour heavy cream over. Cover the bowl with plastic wrap and refrigerate 6 hours to overnight (I refrigerated for about 5 hours, and while the cream was minty, it wasn’t nearly minty enough. I’d recommend keeping it in the fridge overnight.)

Remove mint from heavy cream, add powdered sugar and by hand or using an electric mixer, whip until soft peaks form.

Photo Credit: honey & jam

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