Chocolate Double Layer Cake

Frosting

Makes about 4 cups

• 2 1/4 cups confectioners' sugar, sifted
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 teaspoon salt
• 6 ounces cream cheese, room temperature
• 3/4 cup unsalted butter, room temperature
• 9 ounces bittersweet chocolate, melted and cooled
• 3/4 cups sour cream

Directions

1. Sift together confectioners' sugar, cocoa, and salt. 
2. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

Cake

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons safflower oil
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep) dust with cocoa; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl, beat on low until just combined.  Raise speed to medium and add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly between pans. Bake until set and a tooth pick inserted into the centers comes out clean, about 35 minutes, let cool for 15 minutes.  Turn out from pans.  Let cool completely.
3. Spread 2 cups of chocolate frosting onto top of 1 cooled layer.  Top with remaining layer; frost top and sides with remaining 2 cups of frosting.   
4. Cupcake Option: Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

• Note: To Make buttermilk add 1 tbsp of lemon juice to 3/4 cup of milk and let sit for 5 min 

Coconut Cupcakes

Makes 21

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• ¾ cup unsalted butter, softened
• 1 1/3 cups sugar
• 2 large eggs plus 2 large egg whites
• 3/4 cup unsweetened coconut milk
• 1 1/2 teaspoons pure vanilla extract
• 1 1/3 cups large-flake unsweetened coconut

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, salt and shredded coconut.
2. Cream butter and sugar with a mixer until light and fluffy. Gradually beat in vanilla followed by whole eggs and whites 1 at a time, beating after each addition.
3. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with two additions of coconut milk, beating until combined after each and scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Remove from oven; turn out cupcakes onto wire racks and let cool completely.

Source: Adapted from Martha Stewart's Cupcakes

Rachel’s Thoughts:

·      Buying expensive coconut milk ($1.20) instead of the cheap stuff ($0.99) makes a word of difference with any baking.  (It may come out of the can looking suspiciously chunky and thick but that’s what you want!)   

·       As per a suggestion by Marijke and Jenalle; upping the amount of shredded coconut is a good idea

·       These cupcakes likely won’t take the full 20 minutes, I generally rotate at 8 min and check at 15 min.

·       I prefer these cupcakes without any icing (That way I can eat more and feel less guilty!) but if you would like an icing recipe look here: http://www.marthastewart.com/recipe/seven-minute-frosting-cupcakes

Billy's Bakery Cupcakes

Makes about 30 cupcakes

• 1 3/4 cups cake flour, not self-rising
• 1 1/4 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract

1. Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Icing

Makes enough for 30 cupcakes  

• 1 cup (2 sticks) unsalted butter, room temperature  
• 6 to 8 cups confectioners' sugar  
• 1/2 cup milk  
• 1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.  

Rachel's Thoughts: It is VERY important to not over mix the batter, really stick to the 'just combined' directions!  Using both types of flours and shifting them together is also a must!