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Instructions |
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Preheat oven to 350 degrees. Whisk together cake flour, baking
soda, and salt. Cream butter and sugar until pale and fluffy. Add eggs, one at a
time, beating until each is incorporated, scraping down sides of
bowl as needed. Beat in vanilla.
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Add flour mixture in three batches, alternating with two additions of buttermilk, and
beating until combined after each. Beat in chocolate until combined.
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Divide batter evenly among prepared cups, filling each three-
quarters full. Bake, rotating tins halfway through, until a cake tester
inserted in centers comes out clean, 20 minutes.
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To finish them with Coconut-Pecan frosting and Chocolate Ganache- Cut a circle in the top of
each cupcake. Scope out some of the inside with a tsp. Fill with Coconut-Pecan frosting. Dip
the top of the cupcake in Chocolate Ganache and smooth it out. Then top with a little bit of
the left over frosting.
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| Serving
Suggestions |
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Coconut-Pecan Frosting and Chocolate Ganache
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Originally Submitted
1/17/2011
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