Pipe Dream #227: To Ditch the Valley Girl Voice – Chocolate Cupcakes with White Chocolate Buttercream

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It was just me and sess home, and six cupcakes between us. Half-batched as a tester recipe/sweets fix.

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Halfway through her second, she was all like, “These are the best cupcakes everrrrr.”

And I was all like, “Really? These are actually pretty dry and flavorless. They look nothing like the other better blogger’s pics.”

And she was all like, “Well. The frosting.”

And I was all like, “I know, right?”

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In conclusion of our valley girl conversation of the afternoon, I would like to say that the cupcake recipe is a bust, the cherry on the top of my life-is-less-than-perfect-no-it’s-not-a-healthy-reaction-or-cake-recipe baking weekend. This is likely because I used the cheapest cocoa powder I could find, added too much lemon juice to my makeshift buttermilk and then overfilled the liners. They could be good, guys. They could be.

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But on the other hand, the white chocolate buttercream was fab. Ultra-sweet and silky. Perfect for ruffly practice piping.

Other short valley girl side story: This last winter I was at a church dinner party with a bunch of people I didn’t know. One couple had young-ish kids, and they were cute. At some point in the evening, I must have spoken aloud, and it took about three seconds for the 8-year-old boy sitting next to me to repeat what I said. Except he said it in a valley girl voice. As in, he was mocking my voice, because, apparently, I sound like a valley girl. We all know that kids say the darndest things because kids be honest.

Please say this is not my voice. I want to be taken seriously in life about 50 percent of the time.

Like, totally!


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Chocolate Cupcakes with White Chocolate Buttercream

Adapted slightly from Sally’s Baking Addiction

For the cupcakes:

1/2 cup (1 stick or 115 grams) unsalted butter
2 ounces semi-sweet chocolate chips
1/2 cup (45 grams) unsweetened cocoa powder (not Dutch processed)
3/4 cup (94 grams) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) light brown sugar
1 teaspoon vanilla extract
1/2 cup (120 ml) buttermilk (I made my own with whole milk and lemon juice)

Preheat the oven to 350 degrees F. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time and being careful not to scorch the chocolate. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, and brown sugar together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. The batter will be very thick.

Divide the batter between the 12 liners in the cupcake pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the white chocolate buttercream:

6 ounces (170 grams) white chocolate, melted and slightly cooled
1 cup (230 grams) unsalted butter, softened to room temperature
2 cups (240 grams) confectioners’ sugar
¼ cup (60 ml) half and half, heavy cream or milk
1 teaspoon vanilla extract
¼ teaspoon salt

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for one minute. Switch the mixer to low speed and slowly add the confectioners’ sugar. Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for two minutes until combined and creamy. Add the cream, vanilla extract, and salt. Beat for one minute until combined. Frost cupcakes.

4 Responses to “Pipe Dream #227: To Ditch the Valley Girl Voice – Chocolate Cupcakes with White Chocolate Buttercream”

  1. 1 Pacific Merchants October 24, 2013 at 12:30 pm

    So is it worth making my chocolate cake (totally moist and flavor packed) and this frosting?

  2. 3 Harriet March 19, 2014 at 12:52 am

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