Dark Chocolate Cupcake with Vanilla Buttercream Frosting

Recipe makes at least 25 pcs cupcakes

Ingredients:

For the Dark Chocolate Cupcake:

• 1 and 3/4 cups all purpose flour
• 2 cups sugar
• 3/4 cup KESSLER’S® Alkalized Cocoa Powder
•  1 and 1/2 tsp baking soda
• 1 tsp salt
• 2 large pcs eggs
• 3 Tbsp KESSLER’S® Skimmed Milk Powder
• 1 Tbsp vinegar
• 1/2 cup melted margarine/butter
• 1 cup hot coffee (brewed or instant)
• 1 Tbsp vanilla flavor
• 1 cup water

For the Vanilla Buttercream Frosting:

• 1/2 cup butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 1/4 cup liquid milk
• 1 Tbsp vanilla flavor

Procedure:

For the Dark Chocolate Cupcake:

1. Combine sifted all-purpose flour, sugar, KESSLER’S® Alkalized Cocoa Powder, baking soda, and salt in a mixing bowl.
2. Dissolve KESSLER’S® Skimmed Milk Powder in 1 cup water. Mix the vinegar afterwards.
3. Combine and mix eggs, milk mixture, melted margarine/butter, and vanilla in a separate container, and stir into the the dry ingredients. Mix until batter is smooth.
4. Stir in hot coffee and mix well.
5. Place cupcake liners in a cupcake pan.
6. Pour the batter in the cupcake liner, filling them about 3/4 full.
7. Bake at 350 ⁰C for 15 mins.
8. After baking, remove the pan from oven and allow to cool for 10 minutes. Afterwards, remove the cupcakes from pan and transfer to a cooling rack to cool completely.
9. After cooling, design the cupcakes with vanilla frosting by piping the frosting onto the cupcakes and sprinkling with desired toppings.

For the Vanilla Buttercream Frosting:

1. Beat butter and shortening together in a mixing bowl.
2. Add half of the powdered sugar and mix until smooth.
3. Add vanilla and half of the milk. Mix until smooth.
4. Add remaining powdered sugar.
5. Add the rest of the milk and/or adjust until desired consistency is achieved.