cupcakes from Epicurious, frosting from The Hummingbird Bakery Cookbook
Ingredients: [‘boiling water’, ‘unsweetened cocoa powder’, ‘whole milk’, ‘vanilla extract’, ‘all-purpose flour’, ‘baking soda’, ‘salt’, ‘unsalted butter’, ‘dark brown sugar’, ‘granulated sugar’, ‘eggs’, ‘confectioners%27 sugar’, ‘unsalted butter’, ‘whole milk’, ‘vanilla extract’, ‘red food coloring’, ‘fondant’]
Quantity of Ingredients: [“”,”1 cup boiling water”,”3/4 cup unsweetened cocoa powder”,”1/2 cup whole milk”,”1 teaspoon vanilla extract”,”2 cups all-purpose flour”,”1 1/4 teaspoons baking soda”,”1/2 teaspoon salt”,”1 cup unsalted butter, at room temperature “,”1 1/4 cups dark brown sugar, packed “,”3/4 cup granulated sugar”,”4 large eggs, at room temperature “,””,”4 cups confectionersu0027 sugar”,”10 tablespoons unsalted butter, at room temperature “,”4 tablespoons whole milk”,”1 -2 teaspoon vanilla extract (to taste)”,” red food coloring (I used Wilton gel colors)”,” fondant, tinted black (for decoration)”]
Number of Servings: 24
Steps: [‘Preheat the oven to 350 F, and position a rack in the middle of the oven. Line cupcake tins with paper liners.’, ‘In a bowl, whisk together the boiling water and cocoa powder until smooth. Whisk in the milk and vanilla extract. In a separate bowl, sift together the flour, baking soda and salt.’, “In the bowl of mixer with the paddle attachment, beat together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Add in the flour mixture and the cocoa mixture to the creamed butter, alternating between the dry and wet ingredients, and making sure to begin and end with the flour mixture. The batter may look slightly curdled, but don’t worry, this is what you want! Mix together only until just combined.”, ‘Divide the cake batter evenly among the cupcake tins. Bake for about 20-25 minutes or until a tooth pick inserted into the center of the cupcakes comes out clean. Set the cupcake tins on wire racks, and allow the cupcakes to cool in the tins for about 5 minutes before removing them.’, “In the bowl of mixer with the paddle attachment, beat together the confectioner’s sugar and butter until the mixture begins to come together. Lower the mixer speed, and add in the milk and vanilla extract. Increase the mixer speed to high, and beat the frosting until it is light and fluffy, about 5 minutes. Add enough food coloring to turn the frosting a bright shade of red. Frost the cupcakes with a large round tip ( Ateco 807 ).”]