21 Ingredients and Directions of Devilishly Delicious Chocolate Cupcakes Recipe ...

This is a super easy and yummy recipe - moist and chocolaty without being too sweet, just perfect. You can sprinkle crushed candy cane and some cream cheese on top for added appeal to provide the best chocolate cupcake. You can use soy butter and soy milk if you can’t consume any dairy products, the result would still be amazingly wonderful.
Ingredients of Devilishly Delicious Chocolate Cupcakes:
CUPCAKES

• 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into small pieces
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup water
• 1 cup packed light brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 teaspoon vanilla extract

BITTERSWEET CHOCOLATE BUTTERCREAM FROSTING

• 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into small pieces
• 1/2 cup (1 stick) butter, softened
• 1/4 teaspoon vanilla extract
• 1 1/3 cups powdered sugar

Directions of Devilishly Delicious Chocolate Cupcakes:
FOR CUPCAKES:

• Preheat oven to 350º F. Paper-line 14 muffin cups.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Combine flour, cocoa powder, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.
• Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Frost with Bittersweet Chocolate Butter cream Frosting.

For Bittersweet Chocolate Butter cream Frosting:

• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Beat butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at at a time, to desired consistency. Makes one and a half cups.

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