Pat: Cupcakes bring out the kid in everyone. They certainly bring out the kid in me, and my girls will tell you that I love these cupcakes as much as they do. Who can blame me? They are impossible to resist. The combination of cake flour and buttermilk gives them a tender crumb and a slightly tangy flavor, and the thick, rich cream-cheese frosting—made with melted chocolate chips—puts them over the top. These cupcakes starred in the “If Pat’s a Good Boy” episode of our show. Talk about inspiration to behave! Gina often doubles this recipe so we have enough around to feed a crowd for a party or picnic, because even when folks are on their best behavior these have a way of vanishing. . . .
Melt the chocolate in a double boiler or in a metal bowl placed over a saucepan of gently simmering water (the bowl should not touch the water).
Recipe information
Yield
makes 12 cupcakes
Ingredients
Chocolate Cream Cheese Icing
Preparation
Step 1
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
Step 2
Sift the flour, baking powder, baking soda, and salt together in a medium bowl. In a large bowl, beat the eggs and sugar together until fluffy. Add the melted butter, vanilla, and the buttermilk. Mix until just incorporated. Pour the sifted dry ingredients slowly into the batter. Mix until just combined and smooth. The batter will appear light and fluffy.
Step 3
Divide the batter evenly among the muffin cups, and bake for about 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the cupcakes cool on a wire rack for 10 to 15 minutes before frosting.
Chocolate Cream Cheese Icing
Step 4
Beat the butter and cream cheese until creamy. Add the melted chocolate, confectioners’ sugar, vanilla, and milk, and beat until the icing is smooth and creamy.
