These bite-size cupcakes are deliciously full of rich chocolate
This recipe comes straight from my stash of saved Food Network Magazine recipes. I wish I remembered what the cupcakes were a part of, but I can only assume it was some type of "Desserts to Make During The Year" list and this was December's dessert. I think it's a really perfect cupcake for the winter because it's so lovely and rich and chocolatey. I honestly think it would be great with a red wine. I just adore that they are two-bite cupcakes :)
There is more #Choctoberfest goodness at the end of the post, so be sure to stop by my blogging friend's posts!
What you need:
For the cupcakes:
- 2 oz. bittersweet chocolate, chopped
- 1/4 cup cocoa powder
- 1/4 cup brown sugar
- 1/4 cup hot brewed coffee
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 large egg plus 1 egg yolk
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 tsp. vanilla extract
- 1 cup heavy cream
- 2 Tbsp. light corn syrup
- 2 Tbsp. unsalted butter
- Pinch of salt
- 8 oz. semisweet chocolate, chopped
- Combine 2 oz. chocolate, cocoa powder, and brown sugar in a large bowl.
- Pour hot coffee over the top, whisk until smooth, and let cool to room temperature.
- In a medium bowl, whisk flour, granulated sugar, salt, and baking soda.
- Whisk egg, egg yolk, vegetable oil, buttermilk, and vanilla into the cooled chocolate mixture.
- Add flour mixture to chocolate mixture and whisk until smooth.
- Prep a mini muffin pan with 24 mini paper liners. Spoon a scant tablespoon into the mini muffin pan cups.
- Bake in a preheated-325 degree oven for 15 minutes or until a toothpick when inserted into the center comes out clean.
- Let cool for a few minutes in the pan and then remove to cool completely on a wire rack.
- While cupcakes cool, make the frosting by mix together heavy cream, corn syrup, butter, and salt in a medium saucepan. Bring to a simmer.
- Remove from heat and add chocolate - whisk until smooth and let cool to room temperature.
- Prepare a large bowl of ice water and place the saucepan into the bowl. Stir every few minutes until the frosting thickens to spreading consistency, about 15 minutes.
- Pipe the frosting onto the cupcakes and serve.
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