Tuesday, June 21, 2011

Chocolate Cupcakes with Chocolate-Coconut-Pecan Buttercream

Chocolate Cupcakes
2 cups All-Purpose Flour
1 tsp. baking soda
1 cup unsalted butter, at room temperature
1 cup granulate sugar
1 cup brown sugar, firmly packed
4 large eggs, at room temperature
6 Oz unsweetened chocolate, melted
1 cup buttermilk
1 tsp. vanilla extract
Preheat oven to 350˚F.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, sift together the flour and baking soda. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about ¾ full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Chocolate-Coconut-Pecan Frosting
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 tablespoons milk
9 ounces semisweet chocolate, melted and cooled
½ tsp. vanilla extract
½ cup finely shredded unsweetened coconut
¾ cup finely chopped pecans
2 1/4 cups sifted powdered sugar
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes.
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth.
Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Add the coconut and nuts and blend until fully incorporated.
Gradually add the sugar and beat on low speed until a desired consistency is reached.