Hello Everyone! It’f finally November which means, other than a new theme on the blog as usual, it is also my birthday month! I’ll be 25 in exactly a week and I’ve got a few get-togethers planned with family, friends, and colleagues. I actually baked these cupcakes last year for my Manager’s birthday. The week before her birthday I shared the leftover red velvet cupcakes that I had baked for halloween with my colleagues. When I offered her the cupcakes, she told me that she didn’t like red velvet, and that chocolate was more her thing. So, my colleagues told me that I should bake her some chocolate cupcakes for her birthday. I’m not sure if she liked them, but my colleagues and I definitely did!
These cupcakes are not overly sweet, but rather deep and intense in pure chocolate flavour. They are dark chocolate cupcakes with a thick dark chocolate frosting on top and sprinkled with dark chocolate shavings. The mixture of melted chocolate and cocoa powder to make these cupcakes ultra fudgey, rich, and moist. Are you salivating yet? Well, if you aren’t then please go away – if you can’t salivate over fudgey dark chocolate cupcakes then we cannot be friends *cheeky grin*
Today is actually her birthday, and we tried to surprise her today which ended up being a massive fail. Well, it’s hard to surprise someone who already expects a surprise – my colleague was right, we should’ve just not surprised her as that would’ve been the ultimate surprise. She’ll probably get mad at us for forgetting, but then again she’ll definitely know that we didn’t forget and still expect a surprise in some way or another. Maybe that will be the plan for next year?
Anyway, Please take the time to check out the original recipe over on Sally’s Baking Addiction. Anyway, I don’t want to take you guys on a massive tangent so let’s move on to the recipe for tonight!
PREP TIME 12 MINS | COOKING TIME 18 MINS | SERVES 12 CUPCAKES
For the dark chocolate cupcakes
- 3/4 cup (95g) all-purpose flour
- 1/2 cup buttermilk*
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup light brown sugar
- 115g unsalted butter
- 60g semi-sweet baking chocolate
- 2 large eggs, at room temperature**
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the dark chocolate frosting
- 2 & 3/4 cup confectioners’ sugar
- 2/3 cup unsweetened cocoa powder
- 95ml heavy cream
- 90g unsalted butter, softened to room temperature
- 1 tsp vanilla extract
- Semi-sweet chocolate chips or shaved dark chocolate for decoration
*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.
**Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
- Preheat the oven to 180C (350F or gas mark 4). Line a 12-cup cupcake/muffin pan with cupcake liners and set aside.
- For the cupcakes: Melt the butter and chocolate together in the microwave at 30-second intervals, stirring between each time until smooth. Once smooth, set aside to slightly cool. You may also melt the butter and chocolate over low heat on the stovetop.
- In a medium-sized bowl, combine the cocoa powder, flour, baking soda, baking powder, and salt together, and then set aside.
- In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Then, add in the cooled butter and chocolate mixture, whisking until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added, stirring until just combined; be careful to not over mix otherwise the batter will be very thick like pudding. Fill the cupcake liners about 2/3 of the way full with batter.
- Bake for 18 minutes, or until a toothpick inserted into the centre of the cupcake comes out clean. Allow to cool completely before frosting.
- For the frosting: Sift the confectioners’ sugar and cocoa powder together to assure there are no lumps, and then set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar and cocoa powder mixture alternately with the heavy cream and vanilla extract. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- Frost the cooled cupcakes and top with chocolate chips or shaved dark chocolate as desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.
- Share and enjoy amongst family and friends!
– Ally xx