CHOCOLATE CUPCAKES WITH CHOCOLATE GLAZE

 I thought I should start with somethin’ Chocolate. A yummy moist Chocolate Cupcake maybe? I stumbled upon this wonderful recipe a few months back on a lazy Sunday afternoon while browsing online for some new recipes to try. I don’t remember which website it was! But Cheers to whoever the recipe belongs to! :D  The original recipe had butter cream to go with their chocolate cupcakes but I went with chocolate glaze for mine! And don’t they look just heavenly!!!  You need these in your life. I tell you.

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I made the vegan version of these Yummies  for the girls at a mini-potluck we organized in college recently… And they loved the cupcakes so much, bless them. How do I know? Compliments aside, I was left with an odd fallen crumb or two. And I’m not complaining, no.

The cupcakes turn out sooo good… there will surely be calls for an encore by family and friends! Beware! Hehe! Here’s the recipe for the cupcakes and the chocolate glaze. Happy Munching!! 

CHOCOLATE CUPCAKES

(makes 40)

Ingredients:

2 Cups boiling water

1 Cup unsweetened cocoa powder

2 3/4 Cups all purpose flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 Cup butter

2 1/4 Cups white sugar

4 eggs

1 1/2 tsp vanilla extract

Directions:

Preheat the oven to 180. Whisk water and cocoa together until smooth, then refrigerate until room temperature. Sift together flour, baking soda, baking powder and salt. Set aside. Cream together butter and sugar until light and fluffy, then beat in eggs one by one and mix in the vanilla. Add the flour and cocoa mixtures alternately, in fourths. When fully combined, pour the mixture into lined cupcake pans 3/4 full and bake 15-20 minutes or until a toothpick comes out clean when inserted in middle. My cupcakes took 25 minutes to bake. . . Allow to cool to room temperature.

FOR THE GLAZE

Ingredients:

1/2 cup unsalted butter

1/4 cup milk, warmed

2 tsp vanilla extract

100 grams bittersweet chocolate, chopped

2 cup icing sugar

Directions:

Combine butter, milk, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the icing sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the cupcake tops immediately. Allow glaze to set for 30 minutes before serving.

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