Chai in the Summer Time

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YUM.

BEST Chocolate Cupcakes!

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BEST CHOCOLATE CUPCAKE EVER!!!!

Of course these cupcakes were made using my only trusted chocolate cake recipe. This recipe is just perfection in my eyes. The crumb is tender, the cake is moist and fluffy, and the overall flavor is chocolatey but not enough to overwhelm the buttery buttercream on top.

If you really want to know how good these cupcakes were just go ahead and make them, but if that's not enough advice to coax you into trying it out I can tell you my sister devoured half of the entire batch.

Yes, half.

May I remind you that we're all trying to lose weight in time for my cousin's wedding later this month. Apparently the goal to fit into our dresses without sucking in our stomachs and extreme tugging at the zipper was pushed aside in favor of stuffing our faces with cake. Or maybe I should say stuffing her face with cake. The combination of the white chocolate buttercream and chocolate cake was a big winner. Simple flavors are truly profound.

Not much more I can say about these pint sized pillows of heaven. Good cupcake. Good frosting. Nothing can really beat that pairing.

Enjoy!

Best Chocolate Cupcakes

Adapted from Allrecipes

Yields 2 dozen cupcakes

INGREDIENTS

• 2 1/4 cups packed brown sugar
• 3/4 cup butter,  softened
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup and 1 tablespoon baking cocoa
• 2 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup boiling water

INSTRUCTIONS

1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla.
2. In another large mixing bowl sift to combine flour, cocoa, baking soda and salt.
3. Alternately add the flour and sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended.
4. Pour batter into the cupcake liners and bake in a preheated oven at 350°F for 15-20 minutes.

White Chocolate Buttercream

Yields  4 cups

INGREDIENTS

• 3/4 cup sugar
• 4 egg whites
• 14 tablespoons (256 g) unsalted butter, softened slightly and sliced
• 1/3 cup white chocolate, melted and cooled

INSTRUCTIONS

1)      Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved. A candy thermometer should read roughly 160°F.

2)      Pour egg whites into another bowl (a stand mixer is preferable) and whip on high speed until room temp and glossy peaks have formed.

3)      On a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next.

4)      Once the buttercream has reached the ideal consistency, add the melted and cooled white chocolate carefully. Once the buttercream has been whipped, store in an air tight container until ready to be piped onto the cupcakes.