Dear Chocolate Lover Friends,
enjoy a cupcake.
two if you dare.
Because these things are decadant. And you'll definately need a glass of milk.
This batter is outrageous.
That's the only word I could possibly use to describe the batter.
You'll have to make this yourself and then, you'll know.
I tried to use as much of a good chocolate as I could and well, that would be dark chocolate.
I used to despise dark. Why? Because there's milk chocolate people.
But no - I was wrong. It's amazing. And I say this with confidence.
Adds such a depth of flavor.
But what really gives this recipe a kick is the coffee.
Chocolate and coffee go hand in hand.
Just a little coffee will go such a long way. You won't taste it but you'll feel like it's the best chocolate cupcake you ever ate and you're not sure why - well that's because of the coffee!
Brings out beautiful flavors.
Now aren't you amazed?
That we filled up these cupcake liners with a ton of batter..and they didn't pour over?
Me too. not sure how that works but i'm not complaining!
and then...icing icing baby...dun dun dun dun dun dun dun dum.
Corny. But you love it.
This icing is awesome. I always mess up on icicng. Especially buttercreams. They are my worst enemy but this one is fool proof.
All you need is cream cheese as a base and it will come out beautiful every time.
Did I mention they pair well with wine?
1 ¼ c flour
¼ c dark cocoa powder
1 ¼ tsp baking powder
1 c sugar
Pinch of kosher salt
1 Tbs vanilla extract
¼ c chocolate soymilk (or chocolate milk – or plain milk)
Heavy dollop of sour cream
1/8 c heavy cream
1 stick of butter melted and cooled
1 tsp instant coffee mixed with 1 Tbs of very hot water
½ bag of dark chocolate chips
Preheat oven to 350 and line a 12 muffin cup pan with cupcake liners.
In a bowl – combine the flour, cocoa, baking powder, sugar and salt. No need to sift. Just mix with a whisk and create a well in the center.
In the well, crack the egg, add vanilla, soymilk, sour cream and heavy cream.
Whisk until almost completely combined, then add in the melted butter and instant coffee mixture.
Fold in the chocolate chips.
Try not to eat the whole bowl.
Using about ¼ c or – just fill the liners basically to the top of the cupcake liners. Trust me – this batter makes exactly 12 cupcakes so fill each one until all the batter is gone.
Bake for about 20-25 minutes, until toothpick comes out clean.
Let the cupcakes cool completely – or throw them in the freezer to fasten the cooling process.
Meanwhile in a stand mixer or hand mixer with a bowl, blend the cream cheese and vanilla until smooth. Add in the cocoa and powdered sugar and blend until smooth.
Then – add in the cooled melted dark chocolate and blend.
Generously frost each cupcake – you will have some left over icing, if you don’t go too heavy. But hey – don’t waste! Use all that frosting!!