ULTIMATE CHOCOLATE CUPCAKES WITH THE ULTIMATE CHOCOLATE FROSTING

YOU’LL NEED:

Cupcakes

1/2 C. (1 stick or 115g) unsalted butter
2 Oz. semi-sweet baking chocolate
2 Large eggs, at room temperature
3/4 C. (150g) granulated sugar
2 Tsp. vanilla extract
1/2 C. (115g) sour cream, room temperature
1/2 C. (42g) unsweetened cocoa powder
3/4 C. (95g) all-purpose flour
1/2 Tsp. baking soda
1 Tsp. baking powder
1/4 Tsp. salt

Chocolate Cream Cheese Frosting

12 Oz. semi-sweet chocolate (chips or chopped)
1 1/2 C. (3 sticks or 345g) unsalted butter
8 Oz. cream cheese, room temperature
2 C. (250g) confectioners sugar
1/4 C. (30g) unsweetened cocoa powder
4 -5 Tbsp. brewed hot coffee

HOW TO MAKE:

Cupcakes

1-Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
2-Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
3-In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
4-In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
5-Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
6-Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
7-As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
8-The batter will be very thick.
9-Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Chocolate Cream Cheese Frosting

1-Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
2-Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
3-In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
4-Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
5-Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
6-Frosting will darken as it sets.
7-Make sure cupcakes are cool before frosting.
8-Garnish with sprinkles (chocolate jimmies) if you want!

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