BUTTERCUP CUPCAKES HOW TO
BUTTERCUP CUPCAKES PLUS

Add the powdered sugar (600 grams, 5 cups) and cocoa powder (107 grams, 1 ⅓ cups) into the mixing bowl and start mixing on low until the sugar starts to combine with the butter.

Scrape down the sides and bottom of the bowl.

In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed for about 1 minute, until fluffy.

Measure out the rest of the ingredients.

At least 30 minutes before making the buttercream, take the butter (454 grams, 2 cups) out of the refrigerator to soften at room temperature.

Cool the cupcakes completely before frosting.

Pull out of the oven when the cake is firm but springs back when gently pressed in the center, or when a cake tester comes out clean.

Pour the batter into the prepared muffin cups.

Continue mixing until everything is evenly incorporated- about 1 minute.

With the mixer still running, slowly pour in the milk and then the hot coffee or water (340 grams, 1 ½ cups).

Add the eggs and vanilla extract (1 tablespoon) to the bowl, and mix on medium/low speed until all incorporated.

Add the oil (170 grams, ¾ cup) into the mixing bowl and mix on medium/low speed with a hand mixer or a stand mixer fitted with the paddle attachment for about 1 minute, until well combined.

Add the salt (3 grams, ¾ teaspoon) and whisk to evenly distribute. In a large bowl, or the bowl of a stand mixer, sift together the flour (240 grams, 2 cups), cocoa powder (100 grams, 1 ¼ cup), granulated sugar (450 grams, 2 ¼ cup), baking powder (7 grams, 2 teaspoons), and baking soda (4 grams, ¾ teaspoon).The coffee or water should be very hot when you mix the cake.

Position the oven rack to the center position.

At least 30 minutes before making the cake, take the eggs ( 3 large) out of the refrigerator and measure out the milk (151 grams, ⅔ cup) to come to room temperature.

BUTTERCUP CUPCAKES PLUS

When it’s come to room temperature, re-whip it then frost the cupcakes.ġ70 grams (¾ cup, 180 milliliters) neutral oil (canola, vegetable, safflower, or grapeseed)ġ51 grams (⅔ cup, 160 milliliters) milk, room temperature (1%, 2%, or whole)ģ40 grams (1 ½ cups, 360 milliliters) coffee or water, very hotĢ4 miniature peanut butter cups, plus more for decorating if desiredĤ54 grams (2 cups, 4 sticks) unsalted butter, room temperatureĦ00 grams (5 cups) powdered, icing, or confectioners sugarġ07 grams (1 ⅓ cup) natural or dutch-processed cocoa powder, use dark cocoa powder for an ultra dark colorĥ6-84 grams (4-6) tablespoons milk or heavy cream Let thaw overnight then let it come to room temperature. Thaw completely before frosting.īuttercream frosting can be frozen in a freezer zipper bag or airtight container for up to 2 months. Place them on a sheet pan and wrap with 2 layers of overlapping plastic wrap. Unfrosted cupcakes can be stored in the freezer up to 2 months. Let it come back to room temperature, re-whip it, then frost the cupcakes. Frost before serving.īuttercream frosting can be made up to 1 week in advance stored in the refrigerator in an airtight container. Store the cupcakes on a sheet pan wrapped in plastic wrap at room temperature or in the refrigerator.

BUTTERCUP CUPCAKES HOW TO

How to prep ahead:Ĭupcakes can be baked up to 2 days in advance. Cupcakes tend to dry out if stored in the refrigerator. Place the frosted cupcakes in an airtight container for up to 3 days. Cupcakes are best served and stored at room temperature.

Buttercup cupcakes