Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 2 oz Baking chocolate, semi-sweet
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Cocoa powder, unsweetened
  • 2 cups Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 12 oz Semi-sweet chocolate
  • 2 tsp Vanilla extract

• Drinks

  • 4 tbsp Coffee, hot

• Dairy

  • 2 cup Butter, unsalted
  • 8 oz Cream cheese
  • 1/2 cup Sour cream

Found on iambaker.net

Description

Ingredients

• 1/2 cup (1 stick or 115g) unsalted butter
• 2 ounces semi-sweet baking chocolate
• 2 large eggs, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (115g) sour cream, room temperature
• 1/2 cup (42g) unsweetened cocoa powder
• 3/4 cup (95g) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 12 ounces semi-sweet chocolate (chips or chopped)
• 1 1/2 cups (3 sticks or 345g) unsalted butter
• 8 ounces cream cheese, room temperature
• 2 cups (250g) confectioners sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 4 -5 tablespoons brewed hot coffee

Directions

• Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
• Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
• In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
• In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
• Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
• Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
• As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
• The batter will be very thick.
• Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.
• Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
• Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
• In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
• Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
• Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
• Frosting will darken as it sets.
• Make sure cupcakes are cool before frosting.
• Garnish with sprinkles (chocolate jimmies) if you want!