Mini Chocolate Cupcakes
Mini Chocolate Cupcakes
2017-01-19 23:03:00
Yield: 24 cupcakes
Ingredients
- -Cupcakes
- 2 ounces bittersweet chocolate, finely chopped
- ¼ cup Dutch-process unsweetened cocoa powder
- ¼ cup packed light brown sugar
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 large egg plus 1 egg yolk
- ¼ cup vegetable oil
- ¼ cup buttermilk
- 1-teaspoon pure vanilla extract
- ¼ cup hot brewed coffee
-Frosting
- 1-cup heavy cream
- 2 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- Pinch of salt
- 6 ounces chopped bittersweet or semisweet chocolate
Instructions
- -Cupcakes
- Preheat the oven to 325 degrees F.
- Place first (7) ingredients in a large mixing bowl and stir to combine.
- 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.
- Add dry ingredients to the egg mixture and add coffee.
- Fill lined mini cupcake pan ¾ of the way up.
- Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
- Cool completely before frosting. Enjoy
- -Frosting
- In a medium bowl, combine all the ingredients until mixture is
- Light and fluffy.
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