May 21, 2016

Dark Chocolate Cupcakes



What's great about these cupcakes is this decadent chocolate frosting piled high on top of the dark chocolate cupcake.  


I love chocolate, and I always used to think I had to have a bite of chocolate every day.   I would keep a bag of chocolate kisses in the cabinet to grab one or two a day.
And I made brownies and chocolate chips cookies a lot, and chocolate chip cookies and chocolate cream pie are my top two favorite desserts.


My love for chocolate goes all the way back to the Hostess Ding Dong and the Little Debbie Swiss Cake.


But . . . I do have a confession to make:  chocolate cake with chocolate frosting is not my favorite.  If I'm standing in front of a case of cupcakes, I prefer chocolate with peanut butter frosting or yellow cake with chocolate frosting or white cake with chocolate frosting.



These are for all you truly wonderful chocolate lovers out there.  They are intensely chocolate.  I made it simple by using a mix for the cake.  Because I piled the frosting on so high, there was only enough frosting for nine cupcakes; so nine is how many I made.

If you would like to make these pretty little cupcakes, here's how I did it:

Dark Chocolate Cupcakes

(Please read recipe all the way through before making cupcakes)

1 dark chocolate cake mix

To prepare the cupcakes, follow the directions on the back of the box to prepare cupcakes.  (I substituted milk for the water, and I only made nine cupcakes).

Dark Chocolate Frosting

1/2 cup of butter, room temperature
1/2 cup of shortening
4 cups of powdered sugar 
1/3 cup of cocoa powder
1/4 cup of hot water
1/4 cup of sour cream
1 teaspoon of pure vanilla extract
A pinch of salt
2 ounces of unsweetened Baker's Chocolate
Sprinkles

1.  Cream butter and shortening in a stand mixture for five minutes until whipped and light.

2.  Sift together powdered sugar and cocoa powder.  Add into butter and shortening mixture in batches.  Add in hot water, sour cream, vanilla extract, melted chocolate, and salt.

After the cupcakes have cooled, pipe frosting on top of cupcakes and sprinkle with sprinkles of your choice.

I piped the frosting on the cupcakes using a large plain, round pastry tip.

This frosting is very soft.  I refrigerated it for awhile before I piped it on the cupcakes.  I then placed the cupcakes back in the refrigerator before serving.  If you have leftover cupcakes, I suggest that you keep them refrigerated.

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