Yellow Cupcakes With Chocolate Buttercream

Ingredients:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk

Instructions:
Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.

Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
(Alternately line 24 cupcake tins with paper liners, and bake for 18-20 minutes)

Buttercream Icing

Ingredients:
1 lb confectioner's sugar
1/2 cup unsalted butter
1 tsp vanilla extract
3 - 4 tbs milk
Pinch of salt

Instructions:
Blend 1/3 of the sugar with the butter. Add the vanilla, 2 Tbs of milk, and the rest of the sugar to the mixture. Gradually stir in more milk until desired consistency is reached.

Yield: Frosting for a 9-inch two-layer cake, or very generously for a 9x13 sheet cake.

Chocolate Buttercream Icing

Follow recipe above, alternately adding 4 ounces bittersweet chocolate, melted and cooled. Add more milk if needed.

Cream Cheese Icing

Ingredients:
1/2 cup unsalted butter
6 oz. cream cheese
1 tsp vanilla extract
3 cups confectioner’s sugar
Pinch of salt

Blend butter, cream cheese, and vanilla until smooth. Add sugar, vanilla, and salt. Mix on high until creamy about 1 minute.

Yields: 3 Cups



Yellow Cake

Brownie Cookies

Ingredients
9 ounces semisweet chocolate, chopped into 1/4-inch chunks
3 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1 cup sifted all-purpose flour
1/4 teaspoon salt

Directions
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.
Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days. Makes 16.

I make these for my boyfriend often, he loves them.