These are super decadent and rich and make you feel so good and so bad about life and your diet all in one. My kind of food.
The biggest downfall to nice weather is the oven warming your house – totally not appreciated as much as during the long cold winter days. But these babies are worth the dabbling of sweat that may come with the rising temps in your kitchen.
Recipe: (Adapted slightly from Tide and Thyme)
2 ounces chocolate (recommended to use bitter, I used milk and they were still fabulous)
1/3 cup cocoa
3/4 cup freshly brewed hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons canola oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
1/2 cup cocoa
7 tablespoons soy milk*
2 tablespoons unsalted butter, softened
1 ounce bittersweet chocolate, melted
1 teaspoon vanilla
*I would maybe only do 6 tbsp. maybe 6 1/2 tbsp. milk – I felt the frosting could have been a tad stiffer
Preheat the oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
In a large bowl add the chocolate, cocoa, and espresso powder. Pour the boiling water over the top and allow the mixture to sit for a few minutes to give the chocolate time to melt. Whisk until smooth and then let the mixture cool, about 10 minutes.
In a small bowl combine the flour, sugar, salt, and baking soda. Whisk to combine.
Once the chocolate mixture has cooled add the eggs, vinegar, and oil to the bowl and whisk until smooth. Add the flour mixture and whisk everything together until well combined and a smooth batter is formed.
Measure out 1/4 cup of batter into each muffin tin. Bake the cupcakes for 17-19 minutes until a toothpick inserted into the center comes out with just a few moist crumbs attached. Pull the done cupcakes from the oven and place the pan on a wire rack. Let the cupcakes cool in the pan, on the rack, for 10 minutes. Remove the cupcakes from the pan once the 10 minutes are up and allow them to cool completely on the wire rack, about 1 hour.
For the frosting, mix the powdered sugar and cocoa together with the paddle attachment in a standing mixer. Once combined, add in the butter until well combined. Then add in the melted (and cooled slightly) chocolate, followed by the vanilla. Mix that well and last add in the milk – by the tablespoon. One tablespoon at a time will prevent you from adding in too much liquid which may make the frosting more runny than preferred.
Frost to your liking
This recipe yields 12-14 cupcakes with plenty of frosting for all and will leave you with a tad bit extra (:
Cheers and enjoy the chocolate attack