| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 1 hr 10 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 24 mini cupcakes |
Ingredients
- 2 ounces bittersweet chocolate, finely chopped
- 1/4 cup Dutch-process unsweetened cocoa powder
- 1/4 cup packed light brown sugar
- 1/4 cup hot brewed coffee
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg plus 1 egg yolk
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- Pinch of salt
- 8 ounces chopped bittersweet or semisweet chocolate
Instructions
- Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
- Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.
Nutrition Facts
| Calories | 159 |
| Total Fat | 12 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 31 milligrams |
| Sodium | 79 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 1 grams |
| Protein | 2 grams |
| Sugar | 10 grams |
Reviews
This recipe was easy to make and came out absolutely delicious! I whopped the icing with a mixer and had more of a chocolate mouse type icing, I know it’s not spelled right, sorry! Absolutely worth the time to make!
Why is this recipes showing up in a search for gluten-free?
Followed this recipe to a T and it came out impeccable. I ate the chocolate cupcake without the icing to try, and it was really good. Then with the icing, it was absolutely delicious. If you love chocolate, you will love these.
These are so moist and delicious and very easy to make!
This chocolate cupcake recipe will be my ‘go-to’ from now on. Yummy!
This review is for the batter only (I used a cream cheese frosting instead). One tablespoon of batter yielded 36 mini cupcakes. Have made with hot coffee and just hot water (for kids) both work. A yummy, slightly dense (in a good way), and moist cupcake.
Fabulous recipe! Directions were easy to follow and cupcakes were moist, rich and delicious. I made these for a grown-up dinner party so I doubled the recipe and inserted a bourbon-soaked cherry into each before baking. Made exactly 24 full size cupcakes when filled halfway. This recipe was exactly what I was looking for. Big hit!