CHOCOLATE CUPCAKES WITH FROSTING - OWL

http://nancycreative.com/2013/10/12/owl-cupcakes/

http://nancycreative.com/2013/10/10/chocolate-cupcakes-with-fudgy-frosting/

CHOCOLATE CUPCAKES WITH FUDGY FROSTING 
by NancyCreative, adapted from Martha Stewart

These are very tasty and very chocolaty.  We had for FHE - Abagail's choice.  Had fun making the owls.

Makes 12 cupcakes

3/4 cup unsweetened cocoa powder (I used Hershey’s brand)
3/4 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt (or substitute sour cream)
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.

In a medium bowl, sift together the cocoa powder, flour, baking powder, and salt; set aside.

In a large bowl or mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and blend well. Then add flour mixture in two batches, alternating with sour cream and beginning and ending with flour (if using a mixer, set the mixer to low speed for this).

Spoon batter into cups, filling each 3/4 full. Bake at 350°F for 20 to 23 minutes, or until toothpick inserted in centers comes out clean (I baked my cupcakes for 23 minutes).

Cool cupcakes in pan 5 minutes, then transfer to a wire rack to cool completely. After cupcakes are completely cooled, frost with the Fudgy Frosting.


FUDGY FROSTING 

Makes about 3 cups

3 1/2 cups confectioner’s sugar
1 cup unsweetened cocoa powder
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1/2 cup Half & Half (light cream)–or you can substitute milk
1 teaspoon pure vanilla extract

Sift confectioner’s sugar and cocoa powder together in a medium-size bowl. Add butter, Half & Half (or milk), and vanilla. Stir ingredients until smooth.


Note: This is a very thick, fudgy frosting–if you want to frost your cupcakes with a decorator