Chocolate Cupcakes With Chocolate Frosting

By pavaldez

Ingredients

• 1 1/2 cups flour
• 1 cup unsweetened cocoa
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups sugar
• 3/4 cup hot water
• 3/4 cup milk
• 2 large eggs
• 1/2 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• chocolate frosting
• 1 cup unsalted butter
• 3 tablespoons dark corn syrup
• 1 teaspoon vanilla
• 1 pinch salt
• 2/3 cup unsweetened cocoa , sifted
• 1 lb confectioners' sugar , sifted
• 1/2 cup whipping cream

Details

Servings 24
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Cupcakes:

1. Sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.

2. Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.

3. Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.

4. While cupcakes are cooling, prepare the frosting.


Frosting:
1. Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.

2. With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.

3. When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.