The BEST Chocolate Cupcakes

photo 3Yield: 12 cupcakes

Prep Time: 30 minutes
Cook Time: 17-19 minutes
Total Time: 1 hour 15 minutes

Ingredients:

3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

 

For Chocolate Frosting:

1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

 

For Salted Caramel Butter-cream Frosting

Seashells_Cupcake_Wrappers

Print your own cupcake wrappers

 

3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons Smuckers Caramel Ice Cream Topping
1/2 tsp salt
2 tablspoons(Approx.) coarse salt for sprinkling on top

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and 1 tablespoon caramel topping and continue to beat on medium speed for 1 minute more, adding more caramel if needed for spreading consistency and taste.

Directions:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

2. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

3. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until  smooth.

4. Divide the batter evenly between the muffin pan cups. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

5. Make the Frosting: Combine the butter, sugar, cocoa powder and salt until smooth,  scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and mix until just combined. Scrape the sides of the bowl, then add the chocolate and mix until smooth and creamy, Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.

I made these for a friend’s birthday and they were fabulous!