Old Fashioned Chocolate Buttermilk Cupcakes Food

OLD FASHIONED CHOCOLATE CUPCAKES

Steps:

• 1. For the Cupcakes: Preheat Oven 350 degrees: In a bowl combine flour, cocoa baking powder, baking soda and salt. In a food processor combine butter and sugar and process until smooth. Add the eggs, 4 oz. of chocolate pieces and vanilla. Add half of the flour mixture and ½ of the milk. Process and add the other half of the flour and the remainder of the milk. Slowly, add the hot water. Grease and fill muffin tins to top. Bake 20 25 minutes or until toothpick test comes out clean. Let Cool. For the Cream Cheese Frosting: Combine all of the above in a food processor and process until smooth. Refrigerate. Frost cupcakes as you use them.

OLD-FASHIONED CHOCOLATE CAKE

Steps:

• Cream oil, sugar and cocoa.
• Add eggs.
• Add flour mixture alternately with buttermilk.
• Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
• Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
• Remove from heat and add powdered sugar and vanilla.
• Mix until smooth and of spreading consistency.
• This is my favorite chocolate cake.

OLD-FASHIONED CUPCAKES

Steps:

• Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
• Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
• Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
• Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Cool and decorate with Old Fashioned Frosting.
• Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*. (See Cook's Note)

VANILLA BUTTERMILK CAKE

Steps:

• Preheat the oven to 350°F. Line the bottom of three 8" round cake pans with parchment paper, or butter and flour the bottom of the pans (don't butter/flour the sides). (see note)
• Sift the flour with the baking powder, salt and baking soda and set aside.
• Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the flour mixture.
• Divide the batter evenly between the pans. Bake until the top springs back when lightly pressed or a toothpick inserted in the middle of the cake comes out clean, about 30 minutes.
• Cool in the pan for 10 minutes before turning out onto a cooling rack.
• Cool completely before filling and icing.

OLD FASHIONED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
• In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
• In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
• For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

OLD-FASHIONED CHOCOLATE SHEET CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
• Mix flour, sugar, and baking soda together in a large bowl; set aside.
• Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
• Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.

OLD-FASHIONED CHOCOLATE BUTTERMILK CUPCAKES

Steps:

• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake tin with cupcake liners and lightly spray the liners with non-stick spray. Set aside.
• Melt the oil, butter, and chocolate together in the microwave, heating in 30 second increments, stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
• In a medium-sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined and set aside.
• In a large bowl whisk together the eggs, yolk, sugar and vanilla together, beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot water. It's important not to over mix, here! Just stir until evenly combined. Fill each cupcake liner 3/4 of the way full with batter (You will have enough batter to make more than 12 cupcakes). Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Repeat with remaining batter. Cool cupcakes completely before frosting.
• Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
• Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the buttermilk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
• Frost cooled cupcakes and top with any decorations if desired.
• Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

OLD FASHIONED CHOCOLATE FUDGE FROSTING

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.