Today I made cupcakes from a cute little cookbook I downloaded to my Kindle, titled Cupcake Recipes by Suzie Johnson. It was free and the chocolate cupcake dough is very good, except it's enough for 24, not 12 cupcakes as stated in the recipe. But don't let this stop you. Freeze the extra cupcakes for another time!
I frosted the cupcakes with my all-time favorite chocolate truffle recipe from my ancient Dr. Oetker German cookbook. You'll have to suffer through metric measures as the book is written that way. Oh, wait, I can help a little:
Chocolate Truffle Frosting
125 gr. unsalted butter beaten until smooth (about 8 tablespoons)
150 gr. powder sugar (.652 cups)
100 gr. Dutch cocoa (.85 cups)
(I think you'd be safe using 3/4 cups of each of the dry ingredients)
Gradually beat dry ingredients into butter
1 organic (local if possible) egg
Beat whole egg into butter mixture until very creamy and smooth
Rum or rum extract to taste (I used one serving teaspoon)
If frosting is very soft, refrigerate for a short time to slightly firm it up. I usually place it in a pastry bag right away and squirt thick spirals on the completely cooled cupcakes.
This frosting recipe is also awesome as a candy. Form into small balls and roll in chocolate sprinkles.
Keep cupcakes and candies using this frosting refrigerated. If they last that long! Nom nom nom.
What's your favorite frosting flavor?
And how's this for unbelievable? The weather! Sixty degree temperature swings within a week!
6 comments:
These look delicious, will try the recipe at the week-end Thanks.
Yvonne.
I would certainly go for chocolate anytime - and the recipe sound so yummy.
Uh -- chocolate, of course! :) Those cupcakes look beautiful as well as delicious! Thank you for sharing.
I like simple vanilla butter cream...I'm on a diet so not cupcakes for me!
My favorite frosting flavor is chocolate. Not even close.
What a great recipe. Thanks so much for sharing it.
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