Every so often my children will have some sort of school party that they need snacks for. These chocolate cupcakes are an excellent choice and always a hit with both kids and teachers. I don’t know how many times I’ve been asked for this recipe. I really can’t blame anyone for falling in love with these cupcakes as they are as decadent as decadent can be. Enjoy!
Check out what my friend Tory had to say about this recipe:
I am teacher at Jessica’s kids’ school and let me tell you, we all look forward to classroom party days because we know we will be getting a chocolate cupcake treat!
What a sweet sentiment, Tory!
Ingredients
4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao bittersweet chocolate Baking Bar(s), broken into small pieces
1 cup Gold Medal all-purpose flour
1/4 cup Toll House unsweetened cocoa powder
1/4 teaspoon Morton salt
1/2 teaspoon baking soda
1/2 cup Borden buttermilk
1/4 cup water
1 cup packed Domino light brown sugar
1/2 cup Wesson vegetable oil
3 large Eggland’s eggs
1/2 teaspoon Mccormick 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) Kerrygold butter, softened
1/4 teaspoon vanilla extract
1 1/3 cups powdered sugar
Instructions
Cupcakes:
Preheat oven to 350º F. Paper-line 14 muffin cups.
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on high power for 45 seconds; stir. If needed, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Mix together the 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 Buttercream Frosting.
Bittersweet chocolate buttercream frosting:
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on high power for 45 seconds; stir. If needed, 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 1 1/2 cups.
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Quick Tip: You are going to want to double this recipe!