I have stumbled upon “Chocolate-Flecked Layer Cake with Milk Chocolate Frosting” from Martha Stewart for quite some time, but I just got a chance to try this recipe. Here is the link for the original recipe, and below is my version for cupcake. Because everything looks good in bite-size, you will usually see my dessert that way.
Now, I am sending you off with this post to a wonderful & sweet weekend.
Milk Chocolate cupcake….(make 30)
- 1 1/2 sticks unsalted butter, softened
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons coarse salt
- 1 cup plus 2 tablespoons granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg yolk plus 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups sour cream
- 3/4 cup whole milk
- 8 ounces milk chocolate, finely chopped
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Beat together butter and sugars with a mixer until light and fluffy, about 5 minutes. Beat in yolk and eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to butter mixture in 3 additions, alternating with sour cream and milk, beginning and ending with flour. Fold in chocolate.
- Divide batter evenly among lined cups, filling each half full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18-20 minutes.
- To finish, use a small offset spatula to spread cupcakes with a mound of frosting.
Milk Chocolate frosting
- 1 pound milk chocolate, finely chopped
- 4 sticks unsalted butter, softened
- 1 cup confectioners’ sugar
- Pinch of coarse salt
- 1/2 cup sour cream
Melt chocolate in a bowl set over a saucepan of simmering water. Let cool slightly. Beat together butter, sugar, and salt with a mixer until pale and fluffy, about 5 minutes. Gradually beat in chocolate, then sour cream, and beat until thoroughly incorporated. Frosting should be spreadable. If too loose, refrigerate, stirring occasionally, until thickened. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
P.S. I also arranged that bouquet you see from the pic. If you want to see that flower post, click here.