Chocolate Cupcakes for Ballerinas



Recently, my son had Pioneer Day at school and tonight my daughter has a ballet recital.  I signed up to bring food for both.  I didn't think that the giant 
Buffalo Chip Cookies that I made for Pioneer Day would go over as well at the dainty reception for the recital, so I decided to make these mini chocolate cupcakes instead.  I haven't gotten feedback from the recital because it's tonight, but the feedback from my family and my very own personal tastebuds say "delicious!"


Here are the lucky ingredients:




Chocolate Cupcakes


4 ounces semisweet chocolate
2 cups self-rising flour
1 teaspoon baking soda
2 sticks butter
1 pound box light brown sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup buttermilk
1 cup boiling water

Preheat oven to  375 degrees.  Melt the chocolate squares in a microwave or double boiler.  In a small bowl, sift flour and baking soda together.  In a medium-sized mixing bowl, beat the butter and brown sugar together; add the vanilla.  Add eggs, one at a time, mixing well after each.  Fold in the melted chocolate until well blended.  Alternate the flour with the buttermilk.  Stir in the boiling water. Place in two 8-inch round greased and floured pans or place batter in paper lined cupcake tins.  Bake for approximately 30 minutes for 2  8-inch layers or approximately 12 minutes for mini cupcakes as shown below.  Cool and frost with icing.


Marshmallow Frosting


6 tablespoons butter, room temperature
2/3 cup marshmallow cream
6 cups powdered sugar
1/3 cup half-and-half
1 teaspoon vanilla extract

Mix together the butter and marshmallow cream.  Add powdered sugar and half-and-half.  Blend in vanilla extract.  Spread on cupcakes.




Here is a step-by-step guide for wonderfully moist and delicious chocolate cupcakes for ballerinas and definitely not buffaloes.


Mix together the butter and sugar.



Beat until fluffy.





Add eggs, one at a time.  Then add the vanilla.





Add the melted chocolate.





Add the flour and the buttermilk. 





Add the boiling water to get a thin batter.





Use a scoop for uniformly sized cupcakes.  I made mine into the mini cupcakes.





Let the cupcakes cool while you mix the frosting. You might have to sample a few for quality control.





You want a somewhat stiff frosting because the marshmallow cream will tend to make the frosting not hold its shape.   And, no one wants a droopy cupcake. That would be like a ballerina with a droopy tutu. 
It just wouldn't do at all!




For the recital, I used a Wilton 2D tip to pipe on the frosting.  For home I used a knife from the kitchen drawer and smeared on the frosting followed by a generous dash of sprinkles!

 del.icio.us  Stumbleupon  Technorati  Digg 

 
Trackbacks
  • No trackbacks exist for this entry.
Comments
  • No comments exist for this entry.
Leave a comment

 Enter the above security code (required)

 Name

 Email (will not be published)

 Website

Your comment is 0 characters limited to 3000 characters.