October 9, 2011

Any Given Sunday

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What's better than fresh figs drizzled with honey for a midday snack?

Maybe homemade bbq chicken and cole slaw for dinner....And homemade chocolate cupcakes with Nutella for dessert (plus one for breakfast and a midday snack).
Photo by chockylit
I used this recipe for the cupcakes but was lazy didn't have time to make the buttercream frosting so I just spread Nutella on top.  It was still delicious to say the least.  The recipe was super easy and the cake comes out ridiculously moist and spongey.  Warm these bad boys up in the microwave for a few seconds and it's even more mouth-watering.  Believe me.

Devil’s Food Chocolate Cake (makes 24 cupcakes / 350 degree oven)
2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs
  1. Preheat oven to 350 degrees.
  2. Measure out everything but the eggs directly into your mixer bowl.
  3. Mix on low speed just until incorporated.
  4. Beat on high speed for 2 minutes.
  5. Add eggs, beat on high speed again for 2 minutes.
  6. Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean.
  7. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.
Chocolate Buttercream (enough to lightly frost 24 cupcakes)
1 stick butter
1/2 cup cocoa
4 cups confectioner’s sugar
~1/4 cup milk
  1. Beat butter on high for about 30 seconds until soft.
  2. Add cocoa and 1 cup of sugar and beat until incorporated
  3. Add half of the milk and the remainder of sugar and beat until incorporated.
  4. Continue to add milk until you get to the consistency you want.

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