How are you celebrating the Fourth of July? At my house, we’re celebrating with chocolate!
Double Chocolate Cupcakes with White Chocolate Frosting adapted from the Cooking for Kids Bible
Cupcakes adapted from Everyday Food magazine
1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup unsweetened dark cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1 teaspoon vanilla extract
2/3 cup unsalted butter, melted
1/2 cup dark chocolate chips
Preheat oven to 350 degrees. Grease cupcake pan. Sift the dry ingredients together in a large mixing bowl. Add eggs, buttermilk, vanilla, and melted butter. Beat on low speed until moist, then beat until smooth and just combined. Fill each cupcake tin two-thirds full with batter. Bake for 20 minutes, rotating pans halfway through. Cool in pan; invert onto wire rack.
White Chocolate Frosting Betty Crocker’s Best of Baking cookbook
3 ounces baking white chocolate, chopped
1/4 cup unsalted butter, softened
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon almond extract
2-3 tablespoons water
Melt chocolate in large bowl for 30-second intervals at 50% power in microwave until smooth. Add butter, confectioners’ sugar, and almond extract. Beat in water a tablespoon at a time until frosting is desired consistency.
Freeze one cupcake, then cut into thick slices. Using a star cookie cutter, cut a star shape out of each slice to place on top of cupcakes. Decorate with colorful candies and sprinkles.