Did I ever mention how much I absolutely LOVE cupcakes?! I did? Well, let me say it again. I LOVE cupcakes! Why, you ask? Because I get to eat the entire cake all by myself because everyone knows you DO NOT share cupcakes! I know, sounds a little selfish, but I promise to make sure you have your own!
And now for the recipe!
- 1/2 cup (1 stick or 115g) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 2 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (115g) sour cream, room temperature
- 1/2 cup (42g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 12 ounces semi-sweet chocolate (chips or chopped)
- 1 1/2 cups (3 sticks or 345g) unsalted butter
- 8 oz. cream cheese, room temperature
- 2 cups (250g) confectioners sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 4-5 tablespoons brewed hot coffee
- Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
- Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
- In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
- In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
- Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
- Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
- As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
- The batter will be very thick.
- Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
- Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
- Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
- In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
- Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
- Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
- Frosting will darken as it sets.
- Make sure cupcakes are cool before frosting.
- Garnish with sprinkles (chocolate jimmies) if you want!
Tips and Tricks:
The better quality ingredients you use, the better your cupcakes and frosting will taste!
“This chocolate frosting is not your grandma’s chocolate frosting. There is a slightly tangy flavor… it is for that reason that I highly recommend it with this specific cupcake recipe. They truly compliment each other perfectly. If you are a true chocolate aficionado, try a bittersweet chocolate in the cupcake AND frosting. You will be pleasantly surprised at how much of that pure chocolate flavor comes through.”
Borrowed from – iambaker.net