Classic Chocolate Cupcakes with Chocolate Frosting

Assalamualaikum w.b.t..'Allah humma innaka afuwwun karimun tuhibul afwa fa'fuanni'...bertemu sekali lgi dipagi jumaat yg barakah...sama2 kita perbanyakkan baca doa pendek ni semoga Allah ampunkan dosa kita...Inysaa Allah...asik buat kek kecik gini je...kihkihh...bukan apa..klu buat kek sbjik tu nak deko xreti mana...ditambah plak dgn tahap kerajinan yg teramat kurang..maka jln selamat dan senang versi cupcake ni la deh..terjadinya kek cawan ni kes dah 2-3x duk beli cupcakes kat bakery..sedapp sangat ditekak ni..licin smpai ke aising tukang masak ni mkn..sedangkan bukan minat kek2 ni...tpi yg stu tu memang sedappp...aisingnya xmuak sbb bukan jenis buttercream...lalu godek la cri rspi nk buat jgk...maka terjumpa dan berkenan dgn coklat cupcakes ni...sedappp dan bleh ditrima tekak ni...frostingnya xmuakkk...walalaa..penuh nikmat first bite...tpi msih xleh nk atasi kesedapan kek yg beli tu...Inysaa Allah semoga jumpa lagi dan mohon maaf atas segala kekurangan yg ada...

Classic Chocolate Cupcakes with Chocolate Frosting by http://ilhamdapur.blogspot.com
Recipe : sallysbaking
Ingredients

Cupcakes

• 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
• 3/4 cup (95g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 1/3 cup (80ml) vegetable oil (melted coconut oil works too)
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) buttermilk*

Directions

1. Preheat the oven to 350F degrees. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.

2. In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won't be very thick.

3. Pour/spoon the batter into the liners - fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Mini cupcakes will take about 10 minutes, same oven temperature.

4. Frost cooled cupcakes however you'd like. I used Wilton 1M piping tip. There may be leftover frosting depending how much you use on each cupcake. Decorate with sprinkles, if desired. Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

teksture keknya ckup mosit...diganding plak dgn coklat aising...pefet..enakkk sekali...

Milk Chocolate Frosting

• 1 and 3/4 cups (210g) confectioners' sugar
• 1/4 cup (21g) unsweetened cocoa powder
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 Tablespoons (30ml) heavy cream or half-and-half*
• 1 teaspoon vanilla extract
• salt, to taste

Directions

1. Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. 

2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. 

3. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

rspi asal guna vanilla frosting...cuma maz tukar buat coklat aising sebab nk buat sma mcm cupcakes yg beli tu...utk coklat frosting tu  rspi pun dri blog yg sma jgk...