Death by Chocolate Cupcakes

By srumbel

Trust me, you have to try these chocolate cupcakes. Soft, moist, tender, intensely fudgy, chocoholic-heaven! Everything about this recipe is perfection to me and I know you will adore each and every bite, too.

Makes 12 cupcakes. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.



Read more from the source: http://sallysbakingaddiction.com/2013/07/12/death-by-chocolate-cupcakes/#ixzz2YsWq63zk
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook
Read more from the source: http://sallysbakingaddiction.com/2013/07/12/death-by-chocolate-cupcakes/#ixzz2YsWm7400
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Ingredients

• Dark Chocolate Cupcakes
• 1/2 cup (1 stick) unsalted butter
• 2 ounces semi-sweet baking chocolate
• 1/2 cup unsweetened cocoa powder (not Dutch processed)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk*
• Dark Chocolate Frosting
• 2 and 3/4 cup powdered sugar
• 2/3 cup unsweetened cocoa powder
• 6 Tablespoons unsalted butter, softened to room temperature
• 6 Tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup semi-sweet chocolate chips for decoration, optional
• Read more from the source: http://sallysbakingaddiction.com/2013/07/12/death-by-chocolate-cupcakes/#ixzz2YsWUSJC8
• Under Creative Commons License: Attribution
• Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Preparation

Step 1

1.For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
2.Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
3.In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, and brown sugar together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. The batter will be very thick like pudding.
4.Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
5.For the frosting: Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
6.With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes and top with chocolate chips as desired
Notes

*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.



Read more from the source: http://sallysbakingaddiction.com/2013/07/12/death-by-chocolate-cupcakes/#ixzz2YsWb0Jqu
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook