Celebrate a sweet holiday with a yummy treat

October 18 marks National Chocolate Cupcake Day. To celebrate, Billy Reece, owner of Billy’s Bakery in New York City, was invited on the “Today” show to share his renowned recipes.

Simple Chocolate Buttercream
Servings:

Yields 24 to 27 cupcakes

Ingredients

    • 4 sticks butter
    • 12 ounces semi-sweet chocolate
    • 2-3/4 cups confectioners' sugar
    • 1/4 cup whole milk
    • 1 teaspoon pure vanilla extract

Preparation

Baking Directions:

Cream (with hand or stand mixer): 4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutesMelt (in microwave or double boiler):12 ounces semi-sweet chocolate Set aside and allow to cool for approximately 20 minutes. After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined. Scrape sides of bowl then …Add: 2-3/4 cups confectioners' sugar1/4 cup whole milk1 teaspoon pure vanilla extractOn low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible. Mixture should be smooth and medium brown in color.Do not refrigerate; use immediately or store in airtight container for up to 2 days.

Chocolate Cupcakes
Servings:

Yields 24 to 27 cupcakes

Ingredients

    • 2 sticks unsalted butter (8 ounces)
    • 1 cup granulated sugar (7 ounces)
    • 1 cup light brown sugar (7-3/4 ounces)
    • 4 large eggs (one at a time)
    • 6 ounces unsweetened chocolate
    • 2 cups cake flour (9-1/4 ounces)
    • 1 teaspoon baking soda
    • 1 cup buttermilk (room temperature)
    • 1 teaspoon pure vanilla extract

Preparation

Baking Directions:

Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.Cream:2 sticks unsalted butter (8 ounces)1 cup granulated sugar (7 ounces)1 cup light brown sugar (7-3/4 ounces)Add:4 large eggs (one at a time)6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).Add and alternate:2 cups cake flour (9-1/4 ounces)1 teaspoon baking sodaWith: 1 cup buttermilk (room temperature)1 teaspoon pure vanilla extractPlace cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.

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