Wednesday, July 18, 2018
Ingredients
For the cupcakes:
- ½ cup unsweetened cocoa powder
- ½ cup light brown sugar packed
- 1 teaspoon instant coffee
- 1 cup hot water
- 1 stick softened butter plus some for greasing
- ¾ cup sugar superfine or granulated
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 eggs at room temperature
for the frosting:
- ¾ cup butter softened
- 8 oz cream cheese softned
- 6 oz bitter-sweet chocolate chips 70% cocoa
- 1½ teaspoons vanilla extract
- 1 tablespoon dark cocoa powder sifted
- 3 cups powdered sugar sifted
Instructions
- Preheat the oven to 350 degrees F/180 C.In a mixing bowl whisk together the coco powder, instant coffee, brown sugar and hot water. Set aside.In a separate bowl, mix the flour, baking powder, and baking soda together and set aside.Cream the butter and sugar together, beating well until pale and fluffy.Add the vanilla extract.Add eggs, one at a time with a cup of the flour mixture in between eggs.Mix in the rest of the dried ingredients for the cake and fold in the cocoa mixture.Divide the batter evenly into 12 cupcakes and bake for about 20-25 minutes, or until a cake tester comes out clean.
- Cool completely before frosting
For the frosting
- Melt the butter and chocolate in a small pan on over a low heat stirring gently until melted. Once completely melted, remove from the heat and let cool.In a large bowl, beat the chocolate mixture with the softened cream cheese.Add the cocoa, vanilla extract and 1 cup of the powdered sugar adding another cup of the sugar until smooth and desired consistency.
- Pipe onto cooled cupcakes
https://www.errenskitchen.com/devils-food-cupcakes-with-dark-chocolate-frosting/
