A rich chocolate cupcake with an easy chocolate butter cream frosting topped with mini chocolate chips! Death by chocolate? Yes please!
Happy Blizzard of 2015! If anyone lives in New England you know what I’m talking about. Snow days, and snow shovels, and snow emergencies, and I could go on. You get my drift. Pardon my pun I just had to.
So as I am up to my elbows in the snowy white stuff, why not meet the blizzard head on with some decadent triple chocolate cupcakes? What’s better than a little chocolate when you can’t go outside? I personally love these days because it gives me an excuse to dirty up my mixer and try out some new recipes. In fact I have some clementines boiling on the stove for a future post..more about that later. Let’s talk cupcakes!
For this cupcake I took my tried and true chocolate cupcake and added a little coffee to it. Coffee really brings out the flavor in chocolate.
When making cupcakes, be sure to not over mix these cupcakes. This recipe calls for boiling water, which will make the batter very thin but also very moist in the end.
This recipe makes about 30 cupcakes. I’ve made them many times- like with mocha frosting, or with white chocolate peppermint frosting, and filled with salted caramel (pardon the old photos, yikes!) and it’s always 30, no more no less. My oven only really lets me make one batch of cupcakes at a time. I found that if I put more than one pan in the oven at a time, they just don’t bake up as high and lovely. If your oven is the same as mine, just be sure to place the extra batter in the refrigerator as to slow the reaction of the baking powder and baking soda.
I then also used my favorite buttercream frosting recipe that I have made many, many, times and simply added in some cocoa powder. The key to this frosting? Whip it. Whip it real good. Pardon my..oh nevermind. Trust me, I let this frosting mix for about 6-8 minutes to achieve the lightest and fluffiest frosting your lips have ever had the privilege of touching.
And last but not least, what’s better than chocolate on chocolate? More chocolate! So I sprinkled these bad boys with some miniature chocolate chips.
So let it snow let it snow and make some cupcakes while it does!
- *2 cups sugar
- *1 3/4 cups all purpose flour
- *3/4 cup cocoa
- *1 1/2 teaspoons baking powder
- *1 1/2 teaspoons baking soda
- *1 teaspoon salt
- * 2 eggs
- * 1 cup milk
- * 1/2 cup vegetable oil
- * 2 teaspoons vanilla extract
- * 3/4 cup boiling water
- * 1/4 brewed coffee
- 2 1/2 cups butter, softened
- 2 1/2 cups confectioner sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 Tbs. Heavy cream
- miniature chocolate chips, optional
- 1. Heat oven to 350 degrees.
- 2. Prepare cupcake pans with liners.
- 3. In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes.
- 4. Stir in boiling water and coffee. Batter will be very thin at this point.
- 5. Pour into cupcake liners. Fill about 2/3 full.
- 6. Bake about 22-25 minutes until toothpick comes out clean. Cool completely before adding the frosting on top.
- 7. For the frosting: Cream the butter first until light and fluffy. Add the confectioner sugar and cocoa powder and beat for another 1 to 2 minutes until combined. You may want to scrap down the bowl at this point. Then add the vanilla extract, and heavy cream. Then mix on high speed for 8 minutes until light and fluffy.
- 9. When cupcakes are cooled, then using a pastry bag and tip swirl the frosting on top. Decorate with miniature chocolate chips!
- * I used an Atecco tip #874, closed star tip, to achieve the swirl on top.
- * If you are baking one pan at a time, keep the extra batter in the fridge while these first batch bake!