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Dark Chocolate Cupcakes
or a Three Layer Chocolate Cake

 These are divinely delicious. I can't promise that

these will not disappear once made.



  Last Tested: 8/1/2005

We can't promise that will be the last test.







Cake Batter  

1/2 cup Dutch-process cocoa

1 cup fat-free milk, warmed to 110

1 cup low-fat buttermilk or 1 cup water + 3 T buttermilk powder

1/2 cup corn oil or 1/2 cup unsalted butter, melted

2 large eggs

1 cup granulated sugar

1 cup dark brown sugar

1 tablespoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

3/4 teaspoon salt

Dark Chocolate Frosting  

1/4 cup unsalted butter

3/4 cup Ghirardelli® semisweet chocolate chips

1/3 cup cold fat-free milk

1 teaspoon vanilla extract

4 cups confectioners' sugar

1/4 cup Dutch-process black cocoa, sifted

1/4 cup Dutch-process cocoa, sifted (optional)

5 tablespoons whipping cream



1.  Preheat oven to 350 degrees.

.  Cake: In extra large bowl, use mixer on low to beat cocoa and warm milk. 

     Add buttermilk, oil, eggs, granulated sugar, brown sugar and vanilla. 

     Beat 45 seconds.

.  Measure flour, baking soda and salt into sifter. Sift into chocolate liquid. 

     Beat 1 minute on medium. Use a 1/4 cup measuring cup to pour batter

     into 30 foil liners and then bake for 15 minutes or until tops pop back when pressed.



4.  Frosting: Melt butter over low heat in 1-quart saucepan; remove from heat and mix in   

     chocolate chips until melted. Pour into a medium bowl. Beat in milk and vanilla. Beat in

     confectioners’ sugar, black cocoa and second optional cocoa

     for a dark chocolate taste. Beat in cream for 1 minute. 

5.  Frost cupcakes when completely cooled.

Makes 30 cupcakes





This recipe also makes a three layer cake.

These cake pans are incredible and I have never found better ones!


Call Jane's Cakes & Chocolates 1-800-262-7630. 






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