Chocolate Cupcakes with Double-Chocolate Icing

By Amanda26

Ingredients

• Double-Chocolate Icing:
• 2 oz bittersweet chocolate, chopped
• 1/4 cup strong coffee or water
• 1/2 cup milk
• 1/3 cup cocoa powder
• 1/3 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/2 cup unsalted butter, softened
• 1-3/4 cups icing sugar
• 1 pinch salt
• 2 oz (57 g) milk chocolate, melted and cooled
• 1 oz (28 g) unsweetened chocolate, melted and cooled
• 1 tsp milk, (approx)

Details

Servings 12

Preparation

Step 1

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee, whisking until smooth. Whisk milk with cocoa until smooth; stir into chocolate mixture.

In large bowl, beat butter with sugar until light, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla.

Whisk together flour, baking soda, baking powder and sa< stir into butter mixture alternately with chocolate mixture, making 3 additions of dry ingredients and 2 of chocolate, stirring until no streaks remain.

Divide among 12 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.

Double-Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy, about 4 minutes. Beat in milk and unsweetened chocolates; beat in milk until smooth, adding up to 1 tsp more if necessary. Spread over cupcakes.