This blog post was supposed to be for yesterday. I spaced it, forgot to publish it!
I am a huge fan of Chocolate cake recipes, I can't count how many I have tested out, and to be honest there are few I ever make a 2nd time. I have my own that I tend to make for events and parties. And then there is also a cake that I have made over and over and over.
It's right up there with the best ever classic chocolate cake. It's full of flavor, moist, has the perfect crumb.
Want to know why it's one of the best?
It's Betty Crocker's. Betty knows how to make a cake!
Though Betty is not a real person! Did you know this? I just got clued in a couple weeks ago... there was no Betty Crocker. It's just a company name. I feel like I just found out there is no Santa or Easter Bunny.
Regardless Betty Crocker has some great classic recipes that have been made in our family kitchen for decades. My Nana's first cookbook was a Betty Crocker Book, and so was my Mother's. They both use their original copies over and over again to this day. Some of my earliest memories are turning the pages in my mom's battered copy. When I was a teen I came across the identical copy of my mom's book at a yard sale. It was a bit worn, but had every recipe I remember so fondly from my childhood. Last year after Hurricane Irene, our basement had 6 inches of water in it.... I lost my book! It was one of many things that was packed in boxes and had to get tossed.
A couple weeks ago, we had a cupcake making party for the kids. I thought it'd be most appropriate to make the chocolate cake I grew up on! Since I no longer have my copy of the book I chose a chocolate cake off of Betty's website instead. It was great!!
To top the cupcakes I used my new favorite frosting! ( I feel like every time I write a frosting recipe on here I declare it my new favorite!) Chocolate Cream Cheese. What is great about this frosting is that it can be made three ways. Traditional cream cheese frosting with a hint of vanilla, chocolate cream cheese, or... chocolate AND vanilla cream cheese frosting swirled together
Chocolate Cupcakes with Cream Cheese Frosting 3 ways
(Cake recipe adapted from Betty Crocker)
2 cups strong coffee
2 cups unsalted butter
1 1/2 cups unsweetened cocoa powder
4 cups all-purpose flour ( I use King Arthur Flour's Unbleached AP)
2 cups granulated sugar
2 cups packed brown sugar
1 tablespoon baking soda
1 teaspoon salt
1 egg yolk
1 1/3 cups plain Greek yogurt (I use Cabot )
2 teaspoons vanilla extract
FOR THE FROSTING:
16 oz of room temperature cream cheese
1 cup of room temperature unsalted butter ( I use Cabot)
6-8 cups of powdered sugar
3 tbs of Vanilla extract
1 1/2 tsp salt
1/2 cup unsweetened cocoa powder
Directions for cake:
Preheat oven to 350.
Line cupcake trays with 3 dozen cupcake cups.
On your stove top heat coffee and butter over medium heat until butter melts and mixture just comes to a boil. Remove from heat allow to cool slightly and add cocoa. Beat with an electric mixer until smooth.
Mix remaining dry ingredients together with a whisk. Set aside.
In a separate bowl whisk eggs, egg yolk, vanilla, and yogurt together.
Whisk together chocolate, butter mixture with the dry ingredients. Mix until smooth. Add in egg/yogurt mixture. Mix until smooth.
Pour into prepared cupcake liners and bake for 20 minutes or until a tooth pick in inserted and comes out clean.
Allow cupcakes to cool.
TO MAKE FROSTING:
In the bowl of your electric mixer, beat cream cheese, butter, vanilla and salt together. Add in powdered sugar 1 cup at a time until mixture is at your desired consistency.
Divide frosting into 2 batches. Return half of it to the mixer and beat in coco powder.
Pipe onto cooled cupcakes.
To make a chocolate vanilla swirl cupcake. Place a bag of each frosting flavor into a larger piping bag. Pipe onto cupcakes.