Cup-a-cake & Frosting Recipes

As promised, here is the recipe I used for the Melt-In-Your-Mouth Chocolate cake. I got it from somewhere in the net, in one of the blogs but cant remember where. So if you feel that this is your recipe, fire away and don't hesitate to acknowledge.

200 grams butter (2 sticks less 1tsp)
200 grams dark chocolate (7oz)
200 grams sugar (1cup)
4 eggs
1 tbsp flour

Melt together the butter with the chocolate in a double boiler. I dont have a double boiler, so what I do in this case is to put a metal (or glass) container on top of a pot with boiling water. When fully melted, transfer the mixture into a mixing bowl. Add in sugar and stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.

This is actually a cake recipe enough for an 8-inch round pan. In my case, it was good enough for about 16 regular sized cupcakes. Pour the mixture about 3/4 full of cupcake papers. Bake in 350F pre-heated oven for about 30 minutes. Turn off the oven, but let the cakes stay in the oven for another 10 minutes. Take out from oven and let cool completely before frosting. You may also make this a day ahead, just cool completely, cover with plastic wrap, refrigerate and take out an hour before serving.

Now for the frosting, very simple indeed:

2 sticks softened butter
4oz soft cream cheese
3 cups confectionary sugar
1/2 tsp. salt
1 tsp. vanilla extract

Just cream the butter and cheese with your mixer, then gradually add sugar, salt and vanilla. This frosting batch is a LOT! It could have generously frosted maybe 2 dozen or more of cupcakes, so you may want to tweak it a bit accordingly to just the serving you need. I had some blue gel coloring, so some cupcakes I decorated white - which was immaculate-looking and which the girls liked, and the others blue - which the kids really liked - sprinkles and all.