Miss A Columnist

Melissa McKee is an avid reader whose love of discovering new books is only surpassed by her love of discovering new spots in New York City.

Melt In Your Mouth Chocolate Cupcakes

Melt In Your Mouth Chocolate Cupcakes
(an adapted Martha Stewart recipe)

(Photo Credit: melecotte.com)

2 cups all purpose flour
¾ cup cocoa (I use Scharffen Berger)
1 ½ cups sugar
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 eggs
1 cup buttermilk
¾ cup strong coffee, cooled (I use Starbuck’s Via)
3 Tbsp. canola oil
2 tsp. vanilla

Preheat oven to 350°F. Line 18-24 standard muffin tins with paper liners; set aside.

Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, buttermilk, coffee, oil, and vanilla, and mix until smooth, about 3 minutes, scraping down the sides and bottom of bowl periodically.

Using a scoop (I use a 2 oz. scoop), divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 18-20 minutes, rotating pan once half way through baking. Transfer to a wire rack; let cool completely before decorating.

Old Fashioned Cooked Frosting (from Landolakes)

2/3 cup LAND O LAKES™ Half & Half
2 tablespoons all-purpose flour
1/4 teaspoon salt
2/3 cup sugar
2/3 cup LAND O LAKES® Butter, softened
1/2 teaspoon vanilla


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