Super Chocolate Cupcakes
These are the best chocolate cupcakes you'll make. You can top them with buttercream, or your favorite chocolate frosting for an out of this world chocolate treat!
Ingredients:
1 box of devils food cake mix
3 whole eggs
1 1/4 cup of strong brewed coffee
1 stick of melted butter
1 tsp vanilla
2 ounces bittersweet chocolate chopped fine
1/4 cup of heavy cream
1/4 cup of sugar
Buttercream Frosting (recipe follows)
In a microwave safe bowl combine the chocolate, cream and sugar. Melt on medium heat for a minute at a time, stirring after each cooking time, until the chocolate is melted. Be careful not to scorch the chocolate by cooking it for too long. Cool the chocolate for 10 minutes and place into the refridgerator until your cupcake batter is ready.
In a large mixing bowl combine cake mix, coffee, butter, vanilla until mixed well. Add in the eggs one at a time and beat on medium after each one is added. Once all of the eggs are mixed in whip the mixture on high for 2 minutes until fluffy. Spoon mixture into cupcake liners until they are 2/3 of the way full. Spoon in a tsp of ganache into each cupcake. Bake at 350 degrees for 17-19 minutes until firm to the touch. Immediately transfer into the freezer and freeze for at least an hour. When ready to ice remove from the freezer and let thaw for 20 minutes. (this step makes the cupcakes moist)
Makes 24 cupcakes.
Buttercream Frosting
1 cup butter
1 cup shortening
1 package of powdered sugar
2 tsp vanila
1/4 tsp salt
Makes a double batch of frosting. Just reduce by half to make a single batch.
In a stand up mixer add in the butter and shortening. Whip until light and fluffy. Turn the speed down to slow and blend in the powdered sugar one cup at a time until it is mixed in. Add in the vanilla and salt and whip on high for 3 minutes. If the icing seems really thick add in a tablespoon of water at a time until it is thinned out to your desire. Fill an icing bag and pipe onto each cupcake. Decorate with chocolate shaving or sprinkles!
Ingredients:
1 box of devils food cake mix
3 whole eggs
1 1/4 cup of strong brewed coffee
1 stick of melted butter
1 tsp vanilla
2 ounces bittersweet chocolate chopped fine
1/4 cup of heavy cream
1/4 cup of sugar
Buttercream Frosting (recipe follows)
In a microwave safe bowl combine the chocolate, cream and sugar. Melt on medium heat for a minute at a time, stirring after each cooking time, until the chocolate is melted. Be careful not to scorch the chocolate by cooking it for too long. Cool the chocolate for 10 minutes and place into the refridgerator until your cupcake batter is ready.
In a large mixing bowl combine cake mix, coffee, butter, vanilla until mixed well. Add in the eggs one at a time and beat on medium after each one is added. Once all of the eggs are mixed in whip the mixture on high for 2 minutes until fluffy. Spoon mixture into cupcake liners until they are 2/3 of the way full. Spoon in a tsp of ganache into each cupcake. Bake at 350 degrees for 17-19 minutes until firm to the touch. Immediately transfer into the freezer and freeze for at least an hour. When ready to ice remove from the freezer and let thaw for 20 minutes. (this step makes the cupcakes moist)
Makes 24 cupcakes.
Buttercream Frosting
1 cup butter
1 cup shortening
1 package of powdered sugar
2 tsp vanila
1/4 tsp salt
Makes a double batch of frosting. Just reduce by half to make a single batch.
In a stand up mixer add in the butter and shortening. Whip until light and fluffy. Turn the speed down to slow and blend in the powdered sugar one cup at a time until it is mixed in. Add in the vanilla and salt and whip on high for 3 minutes. If the icing seems really thick add in a tablespoon of water at a time until it is thinned out to your desire. Fill an icing bag and pipe onto each cupcake. Decorate with chocolate shaving or sprinkles!