So I’m loving this cookbook, Chocolate Fantasies!
I’ve marked several recipes to try and I wanted to make some cupcakes.
The name of this recipe just screams “make me, you know you want to.”
Come on, Brown Mountain Cake?
Oh and the batter is just as good as the cake. I didn’t even share the beater or the bowl with the kids, it was that good.
Brown Mountain Cupcakes
from Chocolate Fantasies
1 cup butter, softened
2 cups sugar
3 cups all purpose flour
1 cup buttermilk
1/2 cup warm water
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
Frosting of your choice
Cream butter, gradually adding the sugar till light and fluffy. Add eggs, one at a time, making sure to beat well after each addition.
Alternately add flour and buttermilk. Starting and ending with flour.
I didn’t have buttermilk so I used this stuff.
It’s a dried buttermilk Blend and a great substitution for fresh buttermilk.
In a separate bowl (I used a measuring cup) combine warm water, cocoa and baking soda. Make sure cocoa is completely dissolved.
Add cocoa mixture to batter and mix well. Stir in vanilla.
Pour batter into 24 lined muffin cups or two 9 inch greased and floured cake pans. Fill your muffin cups about 3/4 full.
Bake in a preheated 350 degree oven for about 25 minutes for cupcakes, 30-40 minutes for cakes. Test for doneness using a wooden toothpick.
Cool in pan for 10 minutes before removing to wire racks to cool completely.
The Frosting that came with this recipe was a cooked caramel frosting, and mine was a disaster,
So I tossed it out and made a no fail batch of Chocolate Buttercream Icing. I used Wilton’s recipe.
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