Chocolate Chip Cupcakes w/dark chocolate icing June 16, 2011
This vanilla batter was sooo delicious. I could hardly keep from eating the entire bowl before I added in the whipped egg whites. I made sure the eggs were room temperature… I’ve read that makes a difference.
This dark chocolate frosting consisted of both cacao AND regular dark chocolate added to sugar. Pretty chocolatey! It doesn’t have the best consistancy if you want big frosting tops, it’s rather thick but I don’t mind that in exchange for the fudginess.
I didn’t do much for the altitude adjustment this time- I just added a bit of extra soy milk (I don’t usually use soymilk but I couldn’t find a small container of milk at Target). I think they could have been a little more moist. Next time, I’ll have to go back and check my other posts to remember exactly what I did for the altitude as it’s been 6 months since I baked! The photo below is the chips added to the batter. The frosting was pure melted chocolate!
Dark Chocolate Frosting.
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 sticks (8 oz) butter
3/4cups confectioners’ sugar, sifted
1/4 teaspoon salt
12 ounces best-quality semisweet chocolate, melted and cooled
I made these for the CItywide night of worship/homeless event in downtown Colorado Springs. Hopefully I’ll get some feedback!