Billy's Bakery on Franklin Street in Tribeca
Being cupcake obsessed has it's special problems in NYC. There are so many wonderful bakeries offering delicious cupcakes in amazing flavors of cake and frosting. My absolute favorite NYC cupcake bakery is Billy's Bakery. These cupcakes take me back to the cupcakes of my childhood. Especially his Chocolate Cupcake with Chocolate Buttercream. Pure yumminess.
Billy's Chocolate Cupcakes
All of their flavors are delicious but there is something about the chocolate ones that take me right back to the chocolate cupcakes my Mom made. Luckily I tracked down Billy's recipe for both the cupcake and the decadent buttercream and these have been my go to chocolate cupcakes ever since.
Billy’s Chocolate Cupcakes
by Billy Reece
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
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 soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place 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.
Buttercream Using Mint Chips instead of Semi-Sweet Chocolate
Simple Chocolate Buttercream
by Billy Reece
INGREDIENTS
4 sticks butter
12 ounces semisweet chocolate
2 3/4 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
DIRECTIONS
Cream (with hand or stand mixer):
4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutes
Melt (in microwave or double boiler):
12 ounces semisweet 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' sugar
1/4 cup whole milk
1 teaspoon pure vanilla extract
On 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.
This Buttercream is absolutely delicious. Be adventurous and substitute other flavors of baking chips to make this frosting.
Buttercream Using White Chocolate Chips instead of Semi-Sweet Chocolate
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