Classic Vanilla Chocolate Holiday Cupcakes
Serving Size / Yield
- 3 C. powdered sugar
- 1/3 C. butter or margarine, softened
- 1 1/2 tsp. almond extract
- 1 to 2 Tbs. milk
- 8 oz. unsalted butter
- 5 oz. semi sweet chocolate, chopped
- 3 large eggs
- 3 large egg yolks
- 1/4 C. sugar
- 3 Tbs. all-purpose flour
In a medium bowl, mix together the powdered sugar and butter with spoon electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Set frosting in the refrigerator and wait till the cupcakes are done baking and have cooled before frosting them.
To begin making the cupcakes start by preheating the oven to 350 degrees. Then put about 3 oz. of the butter in a microwave-proof dish or a small saucepan. Heat in the microwave, or in the pan over low heat, just until the butter has melted. Thoroughly brush the insides of 6 individual 8-oz. custard cups or ramekins with the melted butter. Cut up the remaining butter into pieces. Put the chocolate pieces and the butter pieces in the top pan of a double boiler or a medium heatproof bowl set over but not touching simmering water. Heat them, stirring frequently, until completely melted and smoothly blended. Remove the pan or bowl from the heat and set aside.
Put the eggs, egg yolks, and sugar in the large bowl of an electric mixer, or in a mixing bowl if you are using a handheld electric mixer. Beat the eggs and sugar together at medium-high speed until the mixture turns pale yellow, thick, and creamy, about 5 minutes. About a third at a time, use a spatula to fold the egg mixture into the chocolate mixture. Gently fold in the flour just until no streaks remain. With a ladle or large spoon, transfer this batter to the prepared custard cups or ramekins, filling them about two-thirds full. Put the cups or ramekins on a baking sheet.
Bake just until the cakes have risen and their sides look firm, 10-12 minutes, taking care not to over-bake them. Remove the baking sheet from the oven, carefully remove the cups or ramekins from the baking sheet, and set them aside to cool slightly for about 10 minutes before unmolding onto individual serving plates. Or simply place a cup or ramekin on each plate for serving. Frost the cupcakes and enjoy.