Double Chocolate Cupcakes

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PREP TIME: 25 MIN

BAKE TIME: 17 MIN

TOTAL TIME: 42

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Fancy but super simple these delicious chocolate cuppies are perfect for the most simple or fancy event. The chocolate frosting is so decadent and smooth and pipes beautifully.

Ingredients

Chocolate Cupcake

• 1 Cup + 1 Tbsp Flour
• 1/4 Cup Dutch Processed Cocoa Powder
• 2 Tbsp Cocoa Powder
• 1 Tsp Baking Soda
• 1/4 Tsp Baking Powder
• 1/2 Cup Buttermilk
• 1/3 Cup Coffee(or Water +2 Tsp Instant Coffee)
• 1 Cup Sugar
• 2 Eggs
• 1/4 Cup Vegetable Oil
• 2 Tsp Vanilla

Chocolate Frosting

• 1 1/2 Cup Unsalted Butter
• 3 Cups Sifted Powdered Sugar
• 1/3 Cup Dutch Processed Cocoa Powder
• 1 1/3 Cups Semi Sweet Chocolate Chips (Melted)
• 3 Tbsp Honey
• 2 Tbsp Milk
• 1 Tsp Honey

Instructions

1. Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
2. In a large bowl combine buttermilk, sugar, eggs, vegetable oil, coffee, eggs and vanilla. Whisk until well combined
3. In a separate bowl, sift all your dry ingredients.
4. Add your dry ingredients to your wet ingredients in two additions until combined well. But do not over mix.
5. Fill cupcakes 2/3 of the way full.
6. Bake for 17-20 mins or until a toothpick inserted in the middle comes out clean.
7. Allow cupcakes to cool completely.

Chocolate Frosting

1. Melt the chocolate in the microwave in 35 second intervals at a time. I melt mine for about one minute total and mix it together until completely melted. Allow chocolate to cool but not set.
2. In a stand mixer with a paddle attachment beat your butter for 5 minutes in med-high speed until smooth.
3. Add honey and beat until combined.
4. On a separate bowl sift together your powdered sugar and your cocoa powder.
5. Add your powdered sugar and cocoa powder one cup at a time mixing in between.
6. Once you have added all your powdered sugar and cocoa add your cooled melted chocolate and vanilla.
7. Beat on med speed for 3-5 mins until smooth.
8. Next, add the milk and mix until combined and the buttercream is smooth.
9. Frost cooled cupcakes to your liking. I used a 1M piping tip. These go amazing with fresh berries or top with sprinkles or cookie crumbs.

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• These can be stored in the fridge for 5 days take out the desired amount at a time and allow to thaw for at least one hour for better consistency.
• Share your pics with me on social media! #sweetmelibakery