Even though it was over 90 degrees in my kitchen the night I made these, and the buttercream frosting melted a bit, I still thought these were fun to make. I bought half a dozen small flower pots at Michael's (also available at any other craft store). Topping the cupcakes with flower petals of frosting, and centering a small pearl frosting, I then placed the mini cupcakes into the flower pots. These are cute, and I'm looking forward to trying it again when my kitchen isn't so stinking hot. (You can also do these with regular cupcakes and larger flower pots).
Anyway, here's the recipe for the "Devilishly Delicious Chocolate Cupcakes" - courtesy of the wrapper for Nestle Bittersweet Chocolate Melting Bars. Thought I'd share:-)
Ingredients:
4 oz. bittersweet chocolate baking bar, broken into small pieces (62% cacao)
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/4 cup water
1 cup packed light brown sugar
1/2 cup vegetable oil
3 large eggs
1/2 tsp vanilla extract
Preheat oven to 350 degrees. Line 14 muffin cups.
Melt chocolate (either microwave in small, uncovered bowl, or on the stove - place a bowl over a pot of simmering water). Let chocolate cool to room temperature.
Combine flour, cocoa powder, baking soda, and salt in small bowl.
Combine buttermilk and water in small glass bowl.
Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes.
Beat in melted chocolate.
Beat flour mixture into creamed mixture alternately with buttermilk mixture.
Spoon into prepared muffin cups, filling 3/4 full.
Bake for 18-23 minutes or until wooden pick comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely before frosting.
These are yummy and chocolaty:-) Enjoy!
Very, very cute!
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