| Level: | Easy |
| Total: | 2 hr |
| Active: | 1 hr |
| Yield: | 12 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 cup boiling water
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 1 cup white candy melts
- 5 black candy melts
- 1 1/2 sticks salted butter, at room temperature
- 3 cups confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
- Blue gel food coloring
Instructions
- Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin pan with foil or paper liners. Whisk the flour, salt, baking soda and baking powder in a small bowl. Combine the cocoa powder and boiling water in a medium bowl and whisk well. Let stand 5 minutes, then whisk in the sour cream and vanilla; set aside.
- Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until light and slightly thickened, 2 to 3 minutes. Reduce the speed to medium low; beat in the vegetable oil until combined. Beat in the flour mixture in two batches, alternating with the cocoa mixture. Finish mixing with a rubber spatula. Divide among the prepared muffin cups. Bake until the tops spring back when pressed, 16 to 22 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.
- Make the fins: Line a baking sheet with parchment paper. Combine the white and black candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted. Let the candy melts cool slightly, then transfer to a resealable plastic bag. Snip off a corner and pipe 12 fin shapes 1 1/2 to 2 inches high on the baking sheet. Refrigerate until hardened, about 10 minutes.
- Make the frosting: Beat the butter and confectioners’ sugar in a large bowl with a mixer on medium speed until combined. Add the vanilla; beat on medium high until creamy, 3 minutes. Add the milk and beat until fluffy, about 1 more minute. Tint with blue gel food coloring until the frosting is swirled.
- Spread the frosting on the cupcakes and top each with a candy melt fin.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 508 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 3 g |
| Sugar | 57 g |
| Protein | 4 g |
| Cholesterol | 67 mg |
| Sodium | 269 mg |
Reviews
These are so good… I have to triple the batch because the go so quickly! I never have leftovers! I do add 1 tablespoon of instant espresso powder to each batch I make!
awesome! they turned out beautifully!!!