Double Chocolate Cupcakes
Ingredients
For the Cupcakes:
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 3 tablespoons butter softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Frosting:
- 1/4 cup butter softened
- 2/3 cup cocoa powder
- 1/4 cup heavy cream
- 2 1/2 - 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
For the Topping:
- Lindt HELLO Bites
Instructions
For the Cupcakes:
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pan with liners.
- Sift together the flour, baking powder, baking soda, cocoa and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Add the flour mixture alternately with the milk; beat well.
- Fill each cupcake liner (2/3 full) and bake for 15 minutes or until a toothpick inserted comes out clean.
For the Frosting:
- Cream butter and cocoa powder in electric mixer. Add vanilla extract.
- Alternate heavy cream with powdered sugar until frosting consistency reached.
- For thicker frosting, add more powdered sugar. For a looser frosting, add more cream (or milk).
- Pipe each cupcake with frosting and garnish with Lindt HELLO Bites