Chocolate cupcakes from billy's bakery in nyc

Name: Chocolate cupcakes from billy's bakery in nyc
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: en
Ingredients: 2 sticks unsalted butter (8 ounces); 1 cup granulated sugar (7 ounces); 1 cup light brown sugar (7-3/4 ounces); 4 large eggs (one at a time); 6 ounces unsweetened chocolate; 2 cups cake flour (9-1/4 ounces); 1 teaspoon baking soda; 1 cup buttermilk (room temperature); 1 teaspoon pure vanilla extract; Cream:; 2 sticks unsalted butter (8 ounces); 1 cup granulated sugar (7 ounces); 1 cup light brown sugar (7-3/4 ounces); Add:; 4 large eggs (one at a time); 6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).; Add and alternate:; 2 cups cake flour (9 1/4 ounces); 1 teaspoon baking soda; With:; 1 cup buttermilk (room temperature); 1 teaspoon pure vanilla extract; Simple Chocolate Buttercream :; 4 sticks butter; 12 ounces semisweet chocolate; 2 3/4 cups confectioners' sugar; 1/4 cup whole milk; 1 teaspoon pure vanilla extract; Simple Chocolate Buttercream :; 4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes

Other

6 servings

20 min

25 min

Very Easy

Chocolate Cupcakes from Billy's Bakery in NYC

(4/5 - 1 vote)
2

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Ingredients

Number of serving: 6

2 sticks unsalted butter (8 ounces)

1 cup granulated sugar (7 ounces)

1 cup light brown sugar (7-3/4 ounces)

4 large eggs (one at a time)

6 ounces unsweetened chocolate

2 cups cake flour (9-1/4 ounces)

1 teaspoon baking soda

1 cup buttermilk (room temperature)

1 teaspoon pure vanilla extract

Cream:

2 sticks unsalted butter (8 ounces)

1 cup granulated sugar (7 ounces)

1 cup light brown sugar (7-3/4 ounces)

Add:

4 large eggs (one at a time)

6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).

Add and alternate:

2 cups cake flour (9 1/4 ounces)

1 teaspoon baking soda

With:

1 cup buttermilk (room temperature)

1 teaspoon pure vanilla extract

Simple Chocolate Buttercream :

4 sticks butter

12 ounces semisweet chocolate

2 3/4 cups confectioners' sugar

1/4 cup whole milk

1 teaspoon pure vanilla extract

Simple Chocolate Buttercream :

4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes

Melt (in microwave or double boiler):

12 ounces semisweet chocolate

Add:

2 3/4 cups confectioners' sugar

1/4 cup whole milk

1 teaspoon pure vanilla extract

Preparation

Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins).
Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.
Buttercream Using Mint Chips instead of Semi-Sweet Chocolate.
Set aside and allow to cool for approximately 20 minutes.
After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then.
Add:
On low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.
Do not refrigerate; use immediately or store in airtight container for up to 2 days. ever since.
This Buttercream is absolutely delicious.
Be adventurous and substitute other flavors of baking chips to make this frosting.

Report a mistake in the recipe text

LLJSteve