Plain and Popular

I love chocolate.

LOVE it.

And I don't discriminate either..

Milk chocolate; dark chocolate; white chocolate; melted chocolate; blocks of chocolate; heart shaped chocolate; Easter chocolate; chocolate with fruit and nut; chocolate with more chocolate on top.. 

You get the idea.

And yet - 

I don't love chocolate cake.

.

.

.

I know. 

It's shocking.

There are just so many other flavours I would choose before plain ol' chocolate. 

In cake form, it's just not high on my list.

But I do recognise that other people take comfort in a basic chocolate cake. 

So I made some last week....

Mostly because I thought a chocolatey cake would pair so well with a butterscotch frosting.

I was right.

The Lifespan of a Cupcake
Chocolate cupcakes with butterscotch frosting

C H O C O L A T E   C U P C A K E S 
W I T H   B U T T E R S C O T C H   F R O S T I N G

8 tablespoons (113.4 grams) unsalted butter

58 grams dark chocolate, chopped  

1/2 cup cocoa powder 

3/4 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

2 eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

1/2 cup greek yoghurt

Adjust oven rack to lower-middle position and preheat to 180 degrees C. 
Line standard-size muffin pan with baking cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. 
Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. 
Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined.
Add in one third of dry ingredients to egg sugar mixture, alternately with the yoghurt, and ending with the dry ingredients, until well combined. 

Divide the batter evenly among muffin pan cups. 
Bake until pick inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. 
Then frost.

The frosting was a basic buttercream with a splash glug of Kilkenny's Butterscotch Liqueur = delicious.

xx