Dark Chocolate Cupcakes
- ½ cup Unsalted Butter (1 stick)
- 2 ounces Semi-Sweet Baking Chocolate
- ½ cup Unsweetened Cocoa Powder (not Dutch processed)
- ¾ cup All Purpose Flour
- ½ teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 large Eggs, room temperature
- ½ cup Granulated Sugar
- ¼ cup Light Brown Sugar, packed
- 1 teaspoon Vanilla Extract
- ½ cup Buttermilk
Dark Chocolate Frosting
- 2 ¾ cup Confectioner’s Sugar
- 2/3 cup Unsweetened Cocoa Powder
- 6 tablespoons Unsalted Butter, softened to room temperature
- 6 tablespoons Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/3 cup Semi-Sweet Chocolate Chips, decoration
- Cupcakes: preheat the oven to 350F; line cupcake pan with liners, set aside
- Melt butter and chocolate together in microwave; microwave in 30 second increments, stirring between each time;
- In medium bowl, stir together cocoa powder, flour, baking soda, baking powder, and salt until thoroughly combined; set aside
- In large bowl whisk eggs, sugar, brown sugar, and vanilla together until smooth; add the cooled butter/chocolate mixture and whisk until smooth; add half of the flour mixture, then half of the buttermilk; repeat until everything is added; stir until just combined, don’t overmix; batter will be thick like pudding
- Fill the cupcake liners 2/3 of the way full with batter; bake for 18 minutes or until toothpick comes out clean; allow to cool completely before frosting
- Frosting: sift together the confectioner’s sugar and cocoa powder so there is no lumps; set aside
- With mixer, beat butter on medium speed until creamy, 2 minutes
- Gradually add the sifted sugar/cocoa powder mixture alternately with the heavy cream and vanilla; beat on low speed after each addition; once all is added, beat on high speed until creamy and combined for at least 2 minutes; add a pinch of salt if frosting is too sweet
A mixer is always handy when making cupcakes or frosting!
If you want to make your cupcakes look even fancier here are some decorating supplies!
