Chocolate-Chocolate Cake...or Cupcakes

I made this cake last year for my husband's birthday. It works great for cupcakes as well.

For the Cake:
2½ cups + 1 tablespoon all-purpose flour
3 cups granulated sugar
1 cup + 2 tablespoons Dutch-process cocoa powder

1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
3 eggs, at room temperature
1½ cups 1% milk

3 teaspoons apple cider vinegar (into milk 10-15 minutes ahead)
1½ cups strong black coffee, hot
¾ cup vegetable oil
4½ teaspoons Bourbon vanilla extract

For the Cream cheese Icing:
1 package Cream Cheese-at room temperature

1bag powdered sugar
1 cup unsalted Butter at room temperature
2 teaspoon clear vanilla extract

half and half (to thin icing desired consistency)
(Use food coloring if desired to color white icing)**I used varying amounts of cornmeal blue to achieve the ombre hues.

Directions:

Preheat oven to 375 degrees F. Grease six 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.

In the bowl of an electric mixer, sift together the flour, sugar, cocoa, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, milk-with vinegar already added 10 minutes ahead), coffee, oil and vanilla.

Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).

Divide the batter evenly among six prepared pans (greased & floured). I use a 1 cup scoop, & add just under two cups to each pan, then divide what’s left over evenly. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely. I chill the cake prior to icing. Sometimes I also brush each layer with a Chocolate flavored liquor.

Cream Cheese Icing: Beat the butter, cream cheese, and powdered sugar on low speed until blended together, about 1 minute. Add the clear vanilla extract and increase the speed to medium-high; beat for 3 minutes. Stop the mixer, and scrape down the sides. Continue to mix on a low speed until well combined, and light and fluffy. Scrape the bowl as necessary. Ice your cake & serve.

 

Chocolate-Butterfinger Cupcakes

These cupcakes are the perfect balance between a cupcake, dessert & candy. Could it get any better? I don't feel as bad eating a cupcake as I do eating a couple of pieces of candy...nah, not so bad is it?

The candy melts into the cupcakes, and with the chocolate & butter flavor, you just can't go wrong!

Chocolate-Butterfinger Cupcakes

For the cupcakes:

2 & 1/4 cups All-purpose flour

1/2 cup high quality Cocoa powder

2 teaspoons baking Soda

2 teaspoons baking Powder

1 teaspoon kosher Salt

1 cup Buttermilk, shaken

2 sticks Butter-softened to room temperature

1 & ½ cups granulated Sugar

2 tablespoons Butter flavoring

2 large Eggs, at room temperature

2 teaspoons pure Vanilla extract

1 cup chopped Butterfinger candy (plus more for decoration)

For the Frosting:

2 sticks butter, softened to room temperature

8 ounces softened cream cheese

1 pounds confectioners’ sugar, sifted

1 teaspoon pure Vanilla extract

1 tablespoon whole cream-adjust upward to obtain the desired consistency

Directions: For the cupcakes

Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.

Sift the flour, cocoa, baking soda, baking powder, and salt into a medium sized bowl, and then set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar and butter. Once well combined, add vanilla. Slowly add the buttermilk, eggs, and butter extract, mixing on low speed until combined.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, fold in the butterfingers, and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

4. Finish by frosting with vanilla frosting.

For the Icing

In a large mixer, combine the sticks of butter, vanilla, cream cheese, and confectioners sugar gradually. Slowly add cream until you reach the desired consistency.