my baby brother, jeff, just got married! he married a lovely girl named miranda. she is everything i could hope for in a sister-in-law.
here is a photo from their wedding...
they got married in may which meant there were many dinners and parties - i baked them goodies for each shower and the rehearsal dinner. i will be posting the recipes over the next few weeks.
this buttermilk chocolate cupcake with vanilla bean buttercream was what i made for miranda's first shower. i also made my
berry marscapone cupcakes
- you can never go wrong with those.
i am not a huge fan of chocolate - i like it but don't love it but these cupcakes have converted me to a chocolate lover. my biggest complaint with chocolate desserts is the chocolate is never vibrant enough for me. to bring out the chocolate flavor more - i always add espresso to any chocolate dessert i make and this recipe, with its large addition of espresso, is simply amazing.
the cupcakes are so moist and chocolaty and the vanilla bean buttercream is the perfect frosting. there is nothing more classic than a really great chocolate cupcake with vanilla frosting. both of these recipes take that classic cupcake to a whole new level. you will never look at another chocolate cupcake the same way again.
i also wanted to alert any readers from Minnesota to a really wonderful cause.
Big Brothers Big Sisters of the Greater Twin Cities
is having a bake sale fundraiser
this thursday (6/2/2009). i will be there with these cupcakes. there will be other people making picky cook recipes - it is going to be full of really great baked goods for a wonderful cause. i hope if you are in the area you will stop by - click here for the details
buttermilk chocolate cupcakes with vanilla bean buttercream
buttermilk chocolate cupcakes
adapted from Tartelette
Makes about 18-20 depending on the size.
4 oz fine-quality semisweet chocolate
1 cups hot brewed coffee (I used espresso)
2 1/2 cups unbleached all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup canola oil
1 1/2 cups buttermilk
1 1/2 tsp pure vanilla extract
Preheat oven to 300 degrees. Lightly coat the inside of your cupcake wrappers with cooking spray.
In a bowl, combine the chocolate and the hot coffee and let stand, stirring occasionally until the chocolate is melted and the mixture is smooth, about 5 minutes.
Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
With your electric mixer, beat together the eggs and sugar until pale and thick (about 5 minutes). Slowly add the oil, buttermilk, vanilla, and the previously melted chocolate mixture to eggs/sugar mixture. Beat until well incorporated.
Add the flour mixture in 3 increments and beat until smooth.
Divide the batter among your cupcake liners and bake for about 25 minutes or until a knife or toothpick inserted in the middle comes out clean.
vanilla bean buttercream
adapted from vanilla bake shop via martha stewart
Makes enough for 2 dozen cupcakes
2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces
3 1/2 cups confectioners' sugar, sifted
Pinch of salt
1 vanilla bean, scraped
1 1/2 teaspoon pure vanilla extract
1/4 cup milk
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.
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