30.Mar.2008 Chocolate Cupcakes with Chestnut Buttercream Frosting
I know, I know: like anyone needs yet another chocolate cupcake recipe, right?
well you see, I had to buy prune juice for another recipe, and just like the coconut cream from the other week, I now have to “get rid of it” any which way I can. how’s that for a good reason?
I found the chestnut cream in France, but you can find it pretty much anywhere these days, or make it yourself. not that chestnuts are in season, but they’re always available frozen too.
adapted from here.
for 11-12 cupcakes:
1/4 cup semisweet chocolate chips
1/4 cups prune juice.
3/4 cup all purpose flour, spooned and leveled
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 t baking soda
1/4 t baking powder
1/4 t sea salt
1/4 cup vanilla soy yogurt
place 1 t vinegar in 1/3 measuring cup, fill up with soy milk and let curdle
1/4 cup canola oil
1/2 t pure vanilla extract
preheat oven to 300F. prepare 2 standard muffin tins with cupcake liners.
in a small saucepan, place prune juice and chocolate chips, leave on medium heat until completely melted. set aside.
in a large bowl, sift together flour, sugar, cocoa, baking soda, baking powder, and salt.
in a medium bowl, whisk together yogurt, curdled milk, oil, vanilla, and juice/chocolate mixture.
combine wet and dry ingredients.
fill cupcake liners halfway.
bake for 25 minutes or until toothpick comes out clean and tops spring back to the touch.
let cool completely.
for chestnut buttercream frosting:
I like to keep my cupcakes low on frosting, so feel free to double (or even triple) this recipe to have a fair amount of frosting for all the cupcakes.
1/4 cup chestnut cream
1 T shortening
1 T margarine
3/4 cup icing/powdered sugar
in your stand mixer, cream together shortening, margarine, and chestnut cream.
add sugar and beat until fluffy.
decorate your cupcakes, fool!