Chopin's Chocolate Cupcakes With Vanilla Buttercream Frosting

This delightful recipe comes from the famous Magnolia Bakery in NYC. With their combination of dark chocolate and the light fluffiness of the frosting, I found these cupcakes to be the perfect confection for a wintry day.

Ingredients

cupcakes

2 cups flour

1 tsp baking soda

2 sticks vegan butter, softened (Earth Balance)

1 cup sugar

1 cup light brown sugar

4 eggs

6 oz. semisweet chocolate chips (I recommend the Trader Joe's brand)

1 cup buttermilk

1 tsp vanilla extract

frosting

2 sticks vegan butter

6 cups confectioner's sugar

1/2 cup soy milk

2 tsps vanilla extract

Directions

Cupcakes: Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper cupcake cups and set aside.

In a small bowl, sift flour and baking soda. Set aside.

In a large bowl cream the butter with an electric mixer until smooth. Add the sugars and beat until pale and fluffy. Add the eggs in one at a time. In a double boiler, melt the chocolate and then add to the butter mixture. Slowly incorporate the flour mixture, alternating with the soy milk and vanilla. Spoon the batter into the cups until they are about 3/4 full. Bake for 20-25. Remove from oven and allow to cool in their tins for about 20 minutes.

Frosting: In a large mixing bowl, blend together the butter, 4 cups of confectioner's sugar, soy milk, and vanilla. Add in the remaining 2 cups of confectioner's sugar and blend until smooth and fluffy. Pipe or spread on to cupcakes and enjoy!

Music Suggestions:

• Piano Concerto No.2: Mvt. II- Chopin
• Arabesque No. 1- Debussy