Morning Buzz

Dark Chocolate Cupcakes

Dark Chocolate Cupcakes

Sprinkles' Dark Chocolate Cupcakes with Dark Chocolate Frosting are this year's vehicle for Halloween candy. 

The Dark Chocolate Cupcakes recipe is included in The Sprinkles Baking Book


For the cupcakes:

1 cup all-purpose flour
2/3 cup unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
2/3 cup buttermilk, shaken
1 teaspoon vanilla extract
10 tablespoons (1 ½ sticks) unsalted butter, slightly softened
2/3 cup sugar
1/3 cup lightly packed light brown sugar
2 large eggs
Dark Chocolate Frosting

For the Dark Chocolate Frosting: 

¾ cup (1 ½ sticks) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
2 ½ cups confectioners sugar, sifted
¼ teaspoon vanilla extract
6 ounces bittersweet chocolate, melted and cooled to room temperature
2 tablespoons whole milk, if necessary

Recipe directions: 

For the cupcakes: 

Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a small bowl, stir together the buttermilk and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the eggs one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition. 

Divide the batter evenly among the liners and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and cool completely before frosting with dark chocolate frosting.

For the Dark Chocolate Frosting: 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until fluffy, 1 to 2 minutes. Gradually add the confectioners sugar and beat until smooth, 2 to 3 minutes. Add the vanilla and melted chocolate and beat until just incorporated, being careful not to incorporate too much air into the frosting. Add milk 1 tablespoon at a time, if needed, to achieve a spreadable consistency.

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