On this particular day I had made 4 dozen chocolate cupcakes for some students at EDSS. Chocolate cupcakes, cupcakes in general, are very versatile. They can be altered with different fillings, frosting and flavouring extracts.
Here are there different cupcakes all using the same chocolate base.
Chocolate Raspberry
Raspberry Buttercream Frosting:
3/4 cup unsalted butter, at room temperature 2 cups powdered sugar 1 cup fresh raspberries 1/2 teaspoon pure vanilla extract
In a food processor or blender, puree the raspberries. Pour raspberries through a fine sieve into a bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Add the other half of the sugar, increase speed to medium. Mix until light and fluffy.
Salted Caramel
The Frosting:
12 tablespoons unsalted butter
8 ounces cream cheese
1 teaspoon vanilla
3-4 cups powdered sugar, sifted
1 cup salted caramel (homemade or store bought)
In the bowl of a stand mixer fitted with the paddle attachement, beat together butter and cream cheese on medium-high speed until light and fluffy. Add the vanilla and then slowly start adding the powdered sugar, one cup at a time, until desired consistency has been reached. Reduce speed to low and mix in salted caramel. Watch out, this frosting is addicting!
Double Chocolate
Chocolate Buttercream:
1 cup unsalted butter softened 3 1/2 cups powdered sugar 1/2 cup cocoa powder 1/2 teaspoon table salt 2 teaspoons vanilla extract 4 tablespoons milk or heavy cream
