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Chocolate Cupcakes

Chocolate cupcakes

CUPCAKES

  • 2 cups organic all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 (4oz.) package organic unsweetened chocolate baking squares
  • 1/2 cup organic butter
  • 2 cups organic cane sugar
  • 2 large organic eggs, lightly beaten
  • 1 tsp. organic vanilla
  • 2 cups water

Preheat oven to 350°F. Line cupcake pan with paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large, microwaveable bowl, melt baking squares and butter. Stir in sugar. Add eggs and vanilla; beat well. Alternate additions of dry mixture (about 1/3 at a time) and water, starting and ending with dry ingredients. Mix until just combined after each addition. Pour into prepared pan filling cups 2/3 to ¾ full. Bake for 15 to 20 minutes. Remove from pan and place on wire rack to cool completely.

frosting

  • 1 (4oz.) package organic unsweetened chocolate baking squares
  • 1 cup organic butter, softened
  • 2 cups organic powdered sugar
  • 1/2 cup organic heavy cream

In a small, microwaveable bowl, melt baking squares according to package directions; set aside. Using a whisk attachment, cream together butter and powdered sugar. Pour melted chocolate into center of bowl and beat well. Add in heavy cream gradually, beating well after each addition. Frost cupcakes using a small spatula or piping bag.

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