Chocolate Extreme Cupcakes are amazing! I’m a chocolate lover, and the more in a recipe, the happier I am. I’m always looking for new recipes, and I love making homemade cakes, but sometimes not all the work that it takes to make one. Recently Betty Crocker published a new book called A Piece of Cake that includes 150 easy recipes so I’m able to create a delicious dessert in no time!
It’s organized by flavor, from chocolate to fruit, with slow cooker cakes, as well as ice cream cakes. So whether you’re new to baking or not, this book is the go-to guide for the perfect cake. It also provides cake hacks and ways to help frost a cake. Plus it has make-ahead recipes and includes one-bowl recipes for fast and easy cleanup. With this new cookbook, Betty Crocker makes baking “a piece of cake.”
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 oz unsweetened baking chocolate
- 3 oz semisweet baking chocolate
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 cup semisweet chocolate chips (6 oz)
- 1/2 cup butter, softened
- 1 box (1 lb) powdered sugar (4 cups)
- 1/2 cup whipping cream
- 2 teaspoons vanilla
- dash of salt
- Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
- In small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
- In small microwavable bowl, microwave baking chocolate uncovered on High 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth.
- In large bowl, beat 1 cup butter until creamy.
- Gradually add brown sugar and granulated sugar, beating well.
- Add eggs, one at a time, beating after each addition.
- Add melted chocolate and 1 teaspoon vanilla, beating well.
- Add flour mixture alternately with buttermilk, beating on low speed after each addition until blended.
- Divide batter evenly among muffin cups, filling three-fourths full.
- Bake 30 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until softened and chips can be stirred smooth.
- In large bowl, beat 1/2 cup butter with electric mixer on medium speed until creamy.
- Add powdered sugar alternately with melted chocolate and whipping cream, beating on low speed after each addition until blended.
- Stir in 2 teaspoons vanilla and dash salt.
- Frost cupcakes with frosting.
- Serve and enjoy!
Chocolate Italian Love Cake is a chocolate lovers dream come true too!
Please note, I was provided with a free cookbook to review, however the opinions are my own.
