The cupcake craze hasn't died down yet, and cupcakes, with their pleasing individual portions, are the new slice of cake. These red velvet cupcakes have a chocolatey twist to make them Valentine's Day-worthy confections. The traditional cream cheese icing has been replaced with chocolate, which is a perfect companion to the red velvet cake.
- 1 cup milk
- 3 tablespoons flour
- 1/8 teaspoon salt
- 8 ounces of 62 percent dark chocolate
- 1 cup butter
- 1-1/2 cups confectioners sugar
- 2 tablespoons cocoa
- 1 teaspoon vanilla extract
- Line cupcake tins with baking papers and preheat oven to 350 degrees Fahrenheit (176.6 degrees Celsius).
- Combine food coloring, cocoa and vanilla in a small bowl.
- In a large bowl, combine the sugar and butter and beat well on medium speed. Stir in the egg yolks and then the cocoa mixture, and beat until combined. Alternate adding buttermilk, salt and flour into the mixture.
- Mix the baking soda and vinegar in a separate bowl, and then add to main mixture, stirring until combined.
- Fill cupcake tins with approximately 3 tablespoons of batter.
- Bake for about 15 minutes, or until a toothpick inserted in the middle comes out clean. Tops should bounce back when touched.
- Cool in the pan, and then on a wire rack for about 15 minutes before frosting.
- While the cakes are cooling, it's time to make the frosting. Combine milk, flour and salt in small saucepan over medium heat. In one to two minutes, the mixture will thicken and begin to bubble. Take off heat and pour into a bowl to cool.
- Melt the chocolate in a double boiler and let cool.
- Combine butter, confectioner's sugar and cocoa and beat until fluffy. Add chocolate, milk mixture and vanilla extract and beat until combined. The texture should be smooth and fluffy. Ice the cupcakes immediately.