It's hard to believe that these double chocolate cupcakes with sprinkles are still light and fluffy. Please tell the whole class about this great birthday song.
INGREDIENTS
For the cupcakes:
– 3 oz. semi sweet chocolate, chopped
– 1 1/2 cups fresh brewed coffee
– 3 cups sugar
– 2 1/2 cups all purpose flour
– 1 1/2 cups unsweetened cocoa powder
– 2 teaspoons baking soda
– 3/4 teaspoon baking powder
– 1 heaping teaspoon salt
– 3 large egg
– 3/4 cups vegetable oil
– 1 1/2 cups buttermilk
– 3/4 teaspoon vanilla extract
INGREDIENTS
For the frosting:
– 3 ounces semi sweet chocolate, chopped
– 2 ounces unsweetened chocolate, chopped
– 4 Tablespoons butter
– Pinch salt
– 4 cups powdered sugar
– 3 teaspoons vanilla extract
– 1 Tablespoon coffee (if you have it leftover from the cake--it's not totally necessary, but I feel like it cuts the sweet of the powdered sugar nicely)
– 6-8 Tablespoons half and half (or milk or cream)
INSTRUCTIONS
For the cupcakes:-Start 325 oven. Three pans, 36 cupcakes. Or swap. Add chopped chocolate to hot coffee in a bowl. Occasionally stir while dissolving. Pour sugar, flour, cocoa powder, soda, baking powder, and salt into a large bowl.
Step 1
Eggs should be thick and pale golden after 3 minutes of electric mixing. Slowly mix oil, buttermilk, vanilla, and melted chocolate. Higher speed until combined.
Step 2
After three flour additions, beat well. Fill cupcake liners 2/3 full gently. I overfill cupcakes and they rise, so my overflowed. Overflow edges are consumed by the baker.
Step 3
Until a toothpick inserted in the center comes out clean, bake cupcakes 25–35 minutes. From cooled pans. Before frosting, cool completely.
Step 4
For the frosting:- Add chopped chocolate to a microwave-safe bowl and whisk every 45 seconds on half power. Be calm.
Step 5
Electric mixer cream butter and salt. Before the "giant puff of sugar" passes, beat half the powdered sugar on low speed until well mixed. Mix half milk and vanilla.
Step 6
Add melted chocolate slowly, scraping sides. Blend milk and remaining sugar. Whisk icing till fluffy. Cupcakes don't need thick frosting without piping.
Step 7
Cupcakes were covered with milk-diluted it. Use cupcake. Two tablespoons of milk smooths cupcake icing that pulls or tears.
Step 8
To assemble:- Choose your sprinkles in a small bowl. Fondly ice cupcakes using a knife or offset spatula. Disregard looks. Ice cupcakes by rotating 90˚. Utilize cupcakes. For 4 days, an airtight container keeps them wet.