Dark Chocolate Cupcakes
Makes 12 cupcakes
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 stick unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup brewed coffee
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners of your choice.
In a medium bowl, sift together flour, baking soda, salt, and cocoa powder. Set aside.
With an electric mixer, cream together the butter and sugar for about 3–5 minutes, until the mixture is lighter in color and sandy.
Turn the mixer off and slowly stream your eggs in, one at a time. Mix until well combined and add your vanilla extract. Reduce speed to low and stir in about 1/3 of the flour mixture, just until combined. In a small container, mix together the water and milk. Add about 1/2 of the milk-water mixture. Repeat this three times, alternating between adding the flour mixture and the milk mixture, until all ingredients are incorporated.
Using a small scoop or pastry bag, portion the cake batter into the prepared tin. Fill each up about 3/4 of the way up. Bake cupcakes for about 18–24 minutes, until the tops are firm and spring back at the touch of a fingertip. Allow to cool before frosting.
- 2 sticks unsalted butter, room temperature
- 3 tablespoons cocoa powder
- 2 1/2 cups confectioners sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
In a stand mixer fitted with a paddle, beat the butter, about 5 minutes, until it is light, fluffy, and almost white in color.
Turn the machine off and add the confectioners sugar. Slowly increase speed and continue beating until all combined and fluffy in texture. Add cocoa powder and mix until combined.
Add heavy cream, vanilla extract, and salt. Combine and taste, and adjust as needed. Frost cupcakes and enjoy!
Recipe courtesy of Tracy Wilk