if you want a to die for recipe, here's the one!
if you are in low elevation, i will note the changes for baking powder and soda in parenthesis.
preheat oven to 350.
in one large bowl, sift:
2 and 1/3 cup all purpose flour
1 cup cocoa (i use hersheys special dark-it adds a beautiful rich color!)
1 and 1/4 tsp salt
1 tb baking powder (1 and 1/2 tsp low elevation)
1 tb baking soda (1 and 1/2 tsp low elevation)
in a small bowl, mix:
1 and 1/2 cup buttermilk
1 and 1/2 strong GOOD coffee
1 tb pure vanilla
in a stand mixer (or with a hand mixer) bowl, beat on high for 3-5 minutes:
1 and 1/2 sticks softened butter
5 large eggs
3 cups granulated sugar
altnately add dry, wet, dry, wet, dry, wet ingredients to the creamed butter/sugar/egg mixture, BY HAND with a rubber spatula, or GENTLY with a whisk to break up big lumps. you'll get a more tender crumb this way. do this just until mixed, not long.
fill 1/2 full for cupcakes to rise just beneath the top of the liner, up to 2/3 for a large puffy cupcake (but watch that they dont overflow) and bake 22-23 minutes in liners.
this batter is runny, put it in a large ziplock bag with the corner cut off to squeeze into the cupcake liners for less mess.
these are EXCELLENT, (as in never had a better winning combination) with semi sweet chocolate ganache filling (use the wilton bismark tip 230) and then a healthy swirl
of brown sugar vanilla swiss meringue buttercream. YUM YUM!!!
12 oz bag semi sweet chocolate chips ( i love hersheys special dark or ghiradelli semi sweet)
3 cups heavy whipping cream
bring cream to a boil, place choc in metal or glass bowl. cover choc with cream, let sit two minutes. then stir with whisk until melted. chill for an hour. whip!
brown sugar smbc:
2.5 cups packed brown sugar
1 and 1/4 c egg whites
5 sticks butter
1/8 cup pure vanilla
double boiler, whisk sugar/egg whites for 3-5 minutes until sugar is melted, not gritty. transfer mixture to stand mixer bowl, whisk on high for 7-10 min until cool. change to beater attachment, on low (1 or2), add soft butter in small chunks until its mixed in. add vanilla. it may look curdled at some point, but it will smooth out.
room temp for ganache and smbc for up to two days, refrigerate leftovers. rewhip after chilling leftovers.