Dark Chocolate Cupcake
1 3/4 C Flour
2 C Sugar
1 C Dark Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
1 C Whole Milk
1/2 C Oil
2 TSP Vanilla
1 C Boiling Water
-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Mix the flour, sugar, dark cocoa, baking soda, baking powder, and salt in a bowl.
-In a separate bowl add the eggs, whole milk, oil, and vanilla.
-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
-Mix all together until fully incorporated.
-Beat for 3 minutes on medium.
-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
-The batter may be a little runny.
-Fold in mini chocolate chips to batter.
-Scoop batter into cupcake paper liners until 3/4 full.
-Bake at 350 degrees for 20-25 minutes.
-Remove from oven and allow to cool for 10 minutes.
-Take out of the cupcake pan placing on a wire rack until completely cooled.
Dark Chocolate Frosting
1 C unsalted butter, softened
3/4 C dark cocoa powder
3 C powder sugar
3/4 C heavy cream
-Beat butter in a medium mixing bowl on medium speed or until fluffy.
-Add dark cocoa powder and powdered sugar 1/2 cup at a time until blended.
-Test to see if frosting can make and hold a stiff peak by taking a spoonful of frosting and turn the spoon upside down. If the frosting holds to the spoon then it is ready, if not fold in more powdered sugar.
-Scoop the frosting into a pastry bag with a large star frosting tip. Twist the open end of the pastry bag to push the frosting to the tip.
– Begin frosting on the outside edge of the cupcake working inward to the center of the cupcake.