Yield depends on size of pans used - For example: makes 24 baby cupcakes & 3 mini loaves (3½"x2½") or 14 to 16 standard size cupcakes, or 12 cupcakes and a baby loaf. I've also made these in a dessert bar pan (12 bars, with a little extra batter left over).
Cake Ingredients:
1/2 cup (1 stick/4 ounces) organic butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup organic all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup organic yogurt or sour cream (or a combination)
Instructions:
Heat oven to 350 degrees. With an electric hand held mixer, cream butter and sugar 1 to 2 minutes. Beat in eggs one at a time. Beat in vanilla. On medium low speed, add dry ingredients to creamed mixture (you can combine them first but I never do), alternating with yogurt. Beat just until smooth.
Turn batter into prepared pans. Bake mini muffin size 10 minutes and baby loaf size 15 minutes, or until a toothpick stuck in the center comes out clean. Bake standard size cupcakes about 17 minutes. Do not over bake.
Cool in pan. Frost cooled cakes and top with mini chocolate chips or sprinkles if desired.
Mocha (or Chocolate) Buttercream Frosting
Makes about 1 cup (may be doubled)
1/4 cup (1/2 stick, 2 ounces) organic butter, softened
1/4 cup (about 3 ounces) semi-sweet chocolate chips
1 cup powdered sugar, sifted (or not)
1 teaspoon vanilla
2 teaspoons unsweetened cocoa powder
1 teaspoon instant espresso powder (optional)
About 1 to 2 Tablespoons milk (or coffee)
Mini chocolate chips for sprinkling on top, optional
Melt chocolate chips and a small dab of the butter (just enough to help stir the melting chocolate chips) in the microwave and stir until smooth.
In a small bowl, beat remaining butter and powdered sugar until smooth. Beat in vanilla, then cocoa powder, espresso powder, melted chocolate, and enough milk (or coffee) to make desired consistency.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
