Chocolate Cupcakes

Rich dark chocolate Cupcakes w/ chocolate chips and Chocolate Fudge Buttercream

I just love these cupcake cups, aren't they adorable?! I dipped the cupcakes into mini chocolate chips when they came out of the oven and then topped them with a really good chocolate fudge buttercream my friend Stephanie at Sweet Creations Uses from Martha Stewart.

Dark Chocolate Frosting

Makes about 6 cups.

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

1/2 cup plus 1 tablespoon boiling water

2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature

2 1/4 cups confectioners' sugar, sifted

1/4 teaspoon salt

1 1/2 pounds best-quality semisweet chocolate, melted and cooled


Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.


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