| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 1 hr 30 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons instant espresso powder
- 3/4 cup whole milk
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 6 ounces bittersweet chocolate, chopped
- 2 sticks unsalted butter, at room temperature
- Pinch of salt
- 11/4 cups confectioners’ sugar
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons whole milk
- 1 teaspoon pure vanilla extract
- 8 ounces white chocolate, chopped
- 2 tablespoons coconut oil or vegetable shortening
- 1/2 teaspoon orange gel food coloring
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside. Whisk the flour, salt and baking soda in a medium bowl. Whisk the cocoa powder and espresso powder in a large bowl. Heat the milk in a small saucepan over medium heat until hot but not simmering; whisk into the cocoa mixture until smooth. Whisk in the granulated sugar until dissolved, then the vegetable oil, eggs and vanilla. Whisk in the flour mixture until just combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted into the centers comes out clean, about 20 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Put 4 ounces bittersweet chocolate in a microwave-safe bowl and microwave in 1-minute intervals, stirring occasionally, until smooth. Let cool to room temperature. Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar. Increase the speed to medium high and beat until fluffy again, 2 to 3 minutes. Beat in the cocoa powder, milk and vanilla until smooth. Beat in the melted chocolate until very fluffy and smooth, 2 to 3 minutes.
- Frost the cupcakes, using an offset spatula to mound the frosting into smooth rounded domes. Refrigerate until the frosting is firm, about 30 minutes.
- Meanwhile, combine the white chocolate and 1 1/2 tablespoons coconut oil in a medium microwave-safe bowl. Combine the remaining 2 ounces bittersweet chocolate and 1/2 tablespoon coconut oil in a small microwave-safe bowl. Microwave each chocolate separately in 30-second intervals, stirring occasionally, until melted and smooth. Stir the orange gel food coloring into the white chocolate, then transfer to a shallow bowl or liquid measuring cup; let cool slightly. Let the bittersweet chocolate mixture cool until it’s thick enough to pipe, then transfer to a resealable plastic bag and snip a small corner.
- One at a time, turn each cupcake upside down and dip the top in the orange chocolate mixture; rotate to coat and let the excess drip off. Turn right-side up and pipe lines of bittersweet chocolate to look like the seams of a basketball. Let set at room temperature, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 691 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 63 g |
| Protein | 5 g |
| Cholesterol | 77 mg |
| Sodium | 203 mg |