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Chocolate Cupcakes With Rose Frosting
Yield: about 15 cupcakes

1 stick (1/2 cup) softened unsalted butter
1 cup sugar
2 large eggs, beaten lightly
2 ounces bittersweet chocolate, melted
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla

1 1/2 sticks (3/4 cup) unsalted butter
3 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon rosewater, or to taste
shredded coconut, toasted, as garnish

Preheat the oven to 350 degrees F. Line 1/2-cup muffin tins with
paper muffin cups.

In a bowl with an electric mixer, cream the butter, add the sugar,
and beat the mixture until it is light and fluffy. Beat in the eggs
a little at a time, then add the chocolate, and continue to beat
the mixture, scraping down the sides of the bowl, until combined
well. Into a bowl, sift the flour, cocoa, baking powder and salt.
In a small bowl, whisk the buttermilk with the vanilla. Add half
the dry ingredients to the butter mixture, gently stirring to
combine. Stir in the milk mixture and the remaining dry ingredients
until just combined. Divide batter among the lined muffin tins,
filling each cup 2/3 full, and bake for 20 minutes, or until a cake
tester inserted in the centers comes out clean. Cool cupcakes in
the pan for 5 minutes. Transfer to racks to cool completely. Chill,
loosely wrapped in plastic. Cupcakes may be prepared a day ahead.

In a bowl with an electric mixer, beat the butter until it is light.
Sift the confectioners' sugar onto a piece of waxed paper. With
the mixer running add the confectioners' sugar a little at a time
until combined well. Beat in the milk and continue to beat until
light and fluffy. Beat in the rosewater.

Frost the cupcakes and garnish with the coconut.


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