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Baking with Amelia: Dark chocolate mini cupcakes

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Baking with Amelia: Dark chocolate mini cupcakes

Amelia Foster, Staff Writer

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Love is in the air, and nothing is more romantic than cupcakes. I must confess I’ve never made cupcakes before this, not even from a box. I was nervous about making this recipe. I didn’t want all this hard work to turn out disgusting, but it was amazing. If you love chocolate, you are sure to love this recipe.

Ingredients for cupcakes:

  • 3/4 cup + 2 tbsp flour
  • 1/4 cup + 2 tbsp of cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup of granulated sugar
  • 1/4 cup of unsalted softened butter
  • 1  egg
  • 1  egg yolk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup of sour cream
  • 2 oz dark chocolate chips
  • 1/2 cup of boiling water
  • Butter/cooking spray

Ingredients for buttercream icing:

  • 1/2 cup unsalted butter
  • 1/4 cup salted butter
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • milk or heavy whipping cream
  • raspberries (if wanted)

The dark chocolate cupcake, topped with buttercream icing and a raspberry, is a go-to Valentine’s Day treat, according to blogger Amelia Foster.

Directions for cupcake mix:

  1. In a bowl, mix together the flour, cocoa powder, baking soda and salt until thoroughly combined
  2. In a different bowl, cream the sugar and butter. It won’t thoroughly mix, but the butter should be coated in sugar
  3. Mix in the egg, egg yolk, and vanilla extract into the sugar and butter
  4. Melt the chocolate chips in a microwave safe mug until smooth
  5. Pour the melted chocolate chips into the sugar and butter mix, mix thoroughly (it’ll look disgusting I know, but trust me)
  6. Mix the sugar and butter into the original flour mix, thoroughly combine. It will look like vomit, until the next step
  7. Pour 1/2 cup of boiling water into the mix, it will begin to look like brownie batter once you begin to stir
  8. Pour butter/cooking spray into the cups of the cupcake tin until coated
  9. Pour the batter into the cupcake tins until they’re about 3/4 filled
  10. Bake in the oven at 350 degrees for 8-10 minutes
  11. Let cool for 10 minutes before removing with a knife

Directions for buttercream icing

  1. Soften the unsalted and salted butter
  2. Pour into a bowl
  3. Add the powdered sugar and vanilla extract, mix until fluffy
  4. Pour in some milk/heavy whipping cream, only do a little if you want it to be fluffy, a lot if you want it to be creamy
  5. Thoroughly mix then distribute onto the cooled cupcakes
  6. Decorate with a raspberry if wanted

These cupcakes took a lot of work, but the effort put into them was more than worthwhile. They were moist while not being too soft, and the icing tasted perfect. I love raspberries, and not only did the pink add a pop of color to the cupcakes, but it made each bite deliciously tart. While I may not have a valentine this year, at least I have these cupcakes to comfort me.

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About the Writer
Amelia Foster, A&E Editor

Amelia Foster is a sophomore and Arts and Entertainment Editor. When she's not in room 112, she spends her time lounging on the couch while doing absolutely...

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Baking with Amelia: Dark chocolate mini cupcakes