Mini Chocolate Cupcakes

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Mini Chocolate Cupcakes
Yield: 24 cupcakes
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Ingredients
  1. -Cupcakes
  2. 2 ounces bittersweet chocolate, finely chopped
  3. ¼ cup Dutch-process unsweetened cocoa powder
  4. ¼ cup packed light brown sugar
  5. ½ cup all-purpose flour
  6. ¼ cup granulated sugar
  7. ½ teaspoon salt
  8. ¼ teaspoon baking soda
  9. 1 large egg plus 1 egg yolk
  10. ¼ cup vegetable oil
  11. ¼ cup buttermilk
  12. 1-teaspoon pure vanilla extract
  13. ¼ cup hot brewed coffee
-Frosting
  1. 1-cup heavy cream
  2. 2 tablespoons light corn syrup
  3. 2 tablespoons unsalted butter
  4. Pinch of salt
  5. 6 ounces chopped bittersweet or semisweet chocolate
Instructions
  1. -Cupcakes
  2. Preheat the oven to 325 degrees F.
  3. Place first (7) ingredients in a large mixing bowl and stir to combine.
  4. In separate bowl combine the eggs, buttermilk, vegetable oil and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well combined.
  5. Add dry ingredients to the egg mixture and add coffee.
  6. Fill lined mini cupcake pan ¾ of the way up.
  7. Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
  8. Cool completely before frosting. Enjoy
  9. -Frosting
  10. In a medium bowl, combine all the ingredients until mixture is
  11. Light and fluffy.
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