National Chocolate Cupcake Day

At last – 2 of my favorite things in 1 day, chocolate and cake!  I’m not going to take a lot of your time today because you NEED to get to the recipe and MAKE this cupcake ASAP!  I’m telling you, they’re that good.   I’m sending Brad to work with a dozen tomorrow so I don’t inhale them all.  I’ve also let others know to come and pick a few up – these babies are wicked good and could crumble the defenses of dieters far and wide (no pun intended).

I was trolling on Pinterest the other day a week or so ago and found a photo that made me stop in my tracks (electronically speaking).  I pinned it to my baking board and followed along to a blog called The Sweets Life.  They found the recipe on a blog called What Megan’s Making.  The recipe is the same on both sites and their version makes a double-layer cake.  I’m sure I’ll make it again that way in the future, as this one’s a keeper of the highest magnitude.  I made a few minor modifications in order to use the chocolate products I sell at the parties I do and to make cupcakes instead of layer cake.  Here’s how I did it.

Dark Chocolate Cupcakes with Hot Chocolate Buttercream


Ingredients:  Cake
1  3/4 cups plus 3 tablespoons cake flour
2 cups sugar
3/4 cup cocoa powder (I used Dove Chocolate Discoveries’)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup grapeseed oil
1 tablespoon vanilla

Ingredients:  Frosting

1/2 cup heavy cream
1/3 cup dark sipping chocolate (I used Dove Chocolate Discoveries’)
1  1/2 sticks unsalted butter, softened
1/2 cup cocoa powder (I used Dove Chocolate Discoveries’)
1/2 teaspoon salt
2  2/3 cups powdered sugar (I made mine with my Vitamix)
1 teaspoon vanilla
2 tablespoons milk

1.  Preheat oven to 350 degrees. Line each cavity of a 12-count cupcake pan with cupcake papers.

2.  Add all dry ingredients to bowl of electric mixer and whisk them together.

3.  Add eggs, coffee, buttermilk, oil, and vanilla to the bowl.  Mix on low just until incorporated, then mix on medium speed for 2 minutes.  Note: the batter will be VERY runny.

4.  Pour batter into paper-lined cavities, between 1/2 and 3/4 full.

5.  Bake first pan of cupcakes for about 20 minutes or until an inserted toothpick comes out clean.  Gently remove cupcakes from the pan and set on a cooling rack.  Repeat steps 4 and 5 until all batter has been baked.  (I got 27 from this recipe.  Yes, you only see 24 because we ate 3!)  Cool completely.

6.  In a small bowl, heat heavy cream in microwave until hot (not boiling).  Add sipping chocolate and whisk in until combined.  Set aside to cool.

7.  In bowl of electric mixer, cream together the butter, cocoa powder, and salt.  Scrape down the sides of the mixer bowl.

8.  Add 2  1/4 cups of the powdered sugar, milk, and vanilla to butter mixture and beat until smooth.

9.  With mixer on medium, add cooled cream/sipping chocolate mixture to frosting.  You may need to add more powdered sugar at this point until you reach your desired consistency (initially mine was very loose/runny, so I kept adding additional powdered sugar until it was thicker and I felt it would stay on the cupcake).

10.  Decorate cupcakes with frosting.  (I put mine into a pastry bag with a star tip and went to town.)  Store at room temperature.

Those of you who know me are familiar with my fondness for chocolate (alright, it’s an obsession, I confess).  I sincerely feel this cupcake takes fabulous to a place it has never been before in my lifetime.  Seriously – I am not exaggerating even the slightest bit here.  I am passionately in love with this recipe and I will use it again – oh yes, I WILL use it again.

Enjoy!  = )

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