These cupcakes are relatively simple, just a plain chocolate cupcake dressed up with penuche frosting. I think penuche frosting is the little black dress of the frosting world. It's so good that it makes just about anything taste delicious.
2 cups flour
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
1 tsp. vanilla
Filling and Frosting
1 cup butter
2 cups brown sugar
1/2 cup milk
4 cups powdered sugar
Preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.
In medium bowl, combine flour, baking soda, salt and baking
powder. In a small bowl, combine water and cocoa.
In a large bowl, beat shortening on electric mixer on medium speed 30
seconds. Gradually add sugar, about 1/4 cup at a time, beating well
after each addition. Beat in vanilla. On low speed, alternately add
flour and cocoa, starting and ending with flour. Beat just until
Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20
to 25 minutes or until a toothpick inserted in the center comes out
clean. Cool in tins 5 minutes, and then remove cupcakes to cool
completely on wire racks.
To make frosting, melt butter in a medium saucepan. Add brown sugar, and bring to a boil while stirring constantly. Reduce heat, and boil 2 minutes while stirring constantly. Add milk, and bring to a boil again. Remove from heat, and let cool to lukewarm. Using an electric mixer, beat in powdered sugar, 1 cup at a time, until smooth.
Remove each cupcake wrapper, and cut each cupcake in half. Use a spoon to add a dollop of frosting in the middle of each cupcake, and then place the top half of the cupcake over the middle frosting. Add another dollop of frosting to the top of each cupcake. Makes 24 cupcakes.