My friend Shirley asked me to make truffles and such for her cousin’s wedding for the wedding favours. However, I was going to be in Vietnam at the time of the wedding. Instead, I ended up baking for the bridal shower! I made 30 chocolate cupcakes and 30 vanilla cupcakes topped with vanilla buttercream icing. Simple and classy. And of course she wanted 40 mini strawberry oreo tarts as well as 75 oreo truffles. It was the first time I’ve baked such large quantities, and I would say that it was smooth sailing – except it wasn’t. I forgot how difficult it is to bake in the summer while your kitchen is swelteringly hot. Ridiculous. Anyhow, it was a race against time to keep everything from melting. For these buttermilk chocolate cupcakes, I found a really amazing recipe and only had to slightly modify it. The vanilla buttercream icing was easy to whip up, but not to easy to keep from drooping off my cupcakes after piping. And let’s not talk about the chocolate hearts – it took forever for them to set, and when I popped them on the icing, they started melting just from the heat of my fingers. Anyhow, all the sweat (and tears) paid off. Shirley, and her cousin, were happy. This is part one of what I baked for the bridal shower. Part two will come shortly!
- 1/2 cup semi-sweet chocolate
- 2 1/2 cups pastry flour
- 1 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup butter. softened
- 2 1/2 cups buttermilk
- 2 tsp vanilla extract
- 2 cups unsalted butter
- 3 1/2 cups powdered sugar
- 1/2 tsp salt
- 3 tsp vanilla bean paste
- 1/4 cup milk
- Preheat oven to 350F. Grease your muffin tins.
- Melt the chocolate in the microwave, in 15 second intervals, making sure to stir in between. Set aside to cool down for a bit.
- Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick.
- Add in the butter. Mix until combined.
- Add in the melted chocolate.
- Now, add in the buttermilk and vanilla. Beat until well incorporated.
- Add the flour mixture in 3 increments and beat until smooth.
- Divide batter into the cupcake tins. This batter made 20 cupcakes for me.
- Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool.
- In the meantime, with your electric beater, whip the butter until it is creamy. Slowly add the powdered sugar, making sure to scrape down the sides until fully combined.
- Add the vanilla bean paste. Slowly, add the milk and continue beating on medium speed until fully combined, for approx. 5 minutes.
- Put icing into piping bag and decorate to your heart’s delight.
- As for the chocolate hearts, I just took chocolate wafers, melted them, put the chocolate into a ziploc bag. Snip a small corner off and start drawing hearts onto wax paper. Let cool and set, peel them off and top the cupcakes off!