Best Chocolate Frosting. Ever.

October 3, 2009 at 9:13 pm 14 comments

updated cupcake

Yes, I am bragging about the chocolate frosting I made last week.  I made these cupcakes in honor of my dear friend Jenny’s 22nd birthday.  Happy birthday JCam!

The frosting was sweet and creamy without being so sweet that it hurt to eat.  Yes, believe it or not, I think some frostings are too sweet to be enjoyed.  To decorate, I put a generous amount of frosting on each cupcake and spread it out to the edges.  From here, just play around with rainbow sprinkles however you desire.  My favorite decor involves rolling the edge of the cupcake in the sprinkles.  Enjoy, decorating is the best part!  Well, besides eating of course.

Best Chocolate Frosting:

Adapted from Martha Stewart’s Everyday Food, June 2009.

Makes enough to frost ~24 cupcakes.

  • 2 cups confectioners’ sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp. salt
  • 1 cup butter (2 sticks), room temperature
  • 4 tbsp. whole milk
  • 1 tsp. pure vanilla extract

1. Whisk together confectioners’ sugar, cocoa, and salt.

2. In a large bowl, using an electric mixer, beat butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary.

3. Gradually beat in milk and vanilla.  Beat frosting until light and fluffy, about 30 seconds.

4.  If you prefer a thicker frosting, continue to add confectioners’ sugar to your liking.  Add more milk if you prefer a thinner frosting.

unfrosted cupcakes

For the cake,  I made Martha Stewart’s  Yellow Buttermilk cupcakes.   They were also good but the frosting completely overshadowed the cake this time.  Warning:  Be very careful not to overcook these or they will be dry…and nobody likes a dry cupcake!

Yellow Buttermilk Cupcakes

Adapted from Martha Stewart Cupcakes

Yield: According to Martha, it makes 36.  I got about 30 regular-sized cupcakes.

  • 3 cups cake flour (not self-rising)
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 5 large whole eggs plus 3 egg yolks, room temperature
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

1) Preheat oven to 350 degrees.  Line cupcake pans with paper liners.  Sift together both flours, baking soda, baking powder, and salt.

2)  Using an electric mixer on medium-high speed, cream butter and sugar until light and fluffy.  Reduce speed to medium and add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.

3) Add yolks, and beat until thoroughly combined.  Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.  Beat in vanilla.  Be careful not to over-mix or the cupcakes will be tough and bread-like instead of light and airy.

4)  Fill each cupcake liner 3/4 full.  Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and toothpicks inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature (or frozen up to 2 months) in airtight containers.

cupcakes1

DSC01787

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Entry filed under: Recipes. Tags: , , .

Cupcake Camp! A College Kitchen

14 Comments Add your own

  • 1. DrTall  |  October 3, 2009 at 9:33 pm

    Om nom nom! I am so jealous!

    Reply
  • 2. JBS  |  October 3, 2009 at 10:54 pm

    Those look FABULOUS!
    Oh how I miss the smells of your baking….

    Reply
  • 3. Sara Sparling  |  October 4, 2009 at 12:08 am

    My favorite is the cupcakes with sprinkles around the edge. Never have I seen that before and it’s so super cute! Ill do in the future now for sure.

    Reply
  • 4. Jenny Montgomery  |  October 4, 2009 at 9:27 pm

    OMG the frosting was so good! I don’t even like frosting 🙂 Great job Jordan!!

    Reply
  • 5. Ella Koch  |  October 5, 2009 at 10:52 am

    cocoa powder that is what make the hme made stuuf so much better!!!

    Reply
  • 6. JCAM  |  October 5, 2009 at 11:08 am

    Thanks Jordan! Those were the BEST birthday cupcakes ever 🙂 Hehe 815 and I devoured them in about 2 days. lol. That chocolate frosting is soooo addicting… And the cupcakes are very photogenic!!

    Reply
  • 7. KVP  |  October 6, 2009 at 6:01 pm

    Jordannnnn, it’s my birthday tomorrow….but not really, I just want cupcakes!

    Reply
  • 8. chelevision  |  October 7, 2009 at 1:29 am

    These look delicious!

    Reply
  • 9. Lisa Bartlett  |  October 7, 2009 at 1:29 pm

    These cupcakes look wonderful! I’m going to try and make these with Riley!

    Reply
  • 10. Fong  |  October 7, 2009 at 8:19 pm

    Wow, those look very delicious…especially coming from that kitchen! Get yourself an oven thermometer and believe what it says, not your oven gauge and set the oven accordingly.

    For the next birthday try these cupcakes with that frosting. Do you want to know what day my birthday is? I will come and visit 😉

    Grandma Gladys’s
    Banana Nut Bread

    Serves: 1 loaf
    12 muffins
    ~ 24 mini muffins

    Ingredients:
    ½ cup shortening
    1 cup sugar
    2 eggs
    2 cups flour
    (Sometimes I use 1 cup WW flour and 1 cup white flour…depending on how healthy I want to be.)
    1 tsp baking soda
    pinch salt
    3 crushed bananas
    1 tsp vanilla
    (chopped nuts if desired)
    Cream sugar and shortening, add eggs, beat again. Add other ingredients and beat well. Bake in slow oven about 325 degrees for 1 hour for loaf. 12-18 minutes for muffins (watch closely…I am not sure about that time. I use my nose to tell when they are done when I make muffins. Mary loves the mini muffins. I put 5 in a zip lock and freeze and she gets them out and nukes them for breakfast. Enjoy. They are as yummy as Grandma used to make them)

    Reply
    • 11. Jordan  |  October 8, 2009 at 9:39 am

      These look delicious, I’ll have to try them sometime! Thanks for the recipe.

      Reply
  • 12. SF  |  October 7, 2009 at 8:41 pm

    Oh, I love Banana Nut Bread! Thanks for the recipe.

    Reply
  • 13. sue  |  October 9, 2009 at 4:13 pm

    cant wait to try the banana nut bread and frosting recipes! wish u were here to make them for me!

    Reply
  • 14. Birthday Cake! « Sugar Sleuth  |  October 19, 2009 at 8:47 pm

    […] is Red Stripe so the cake decision seemed quite obvious.  The cake itself was yellow cake with chocolate frosting topped with […]

    Reply

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