Chocolate Extreme Cupcakes
- Ready In:
- 2hrs
- Ingredients:
- 18
- Yields:
-
12 jumbo cupcakes
ingredients
- 1 cup unsalted butter, softened
- 1⁄2 cup sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs
- 3 (1 ounce) unsweetened chocolate squares, melted
- 3 (1 ounce) semisweet baking chocolate squares, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- jumbo paper baking cup
-
Thick Chocolate Frosting
- 1⁄2 cup butter, softened
- 1 (16 ounce) package powdered sugar
- 1 cup semi-sweet chocolate chips, melted
- 1⁄2 cup whipping cream
- 2 teaspoons vanilla extract
- salt, a pinch
directions
- Preheat oven to 350°; beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugars, beating well.
- Add eggs, 1 at a time, beating after each addition.
- Add melted chocolates and vanilla, beating well.
- Combine flour, baking soda, and salt; add to batter alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed after each addition until blended.
- Place the baking cups in jumbo muffin pans.
- Spoon batter into cups, filling 3/4 full.
- Bake for 30 minutes or until a pick comes out clean; cool in pan on racks, 5 minutes.
- Remove from pans and cool completely on racks.
- Make frosting--beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with melted chocolate and whipping cream.
- Beat at low speed after each addition until blended; stir in vanilla and salt.
- Spread cooled cupcakes with frosting.
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