I have to tell you right off that I think I may have discovered the best chocolate frosting ever this week-end….
Like, if I could marry a frosting this would be the one.
If I could bathe in a frosting this would be the one.
Don`t judge me… this stuff is so darn chocolatey and rich and delicious. Ruffled on top of a moist dark chocolate cake. With a fresh and sweet strawberries on top?
You know you want it….
I thought I would give this recipe a whirl because my usual chocolate frosting just isn’t fudgey and chocolatey enough for me sometimes. This is melted Belgian chocolate and cocoa whipped together with icing sugar and butter.
You had me at melted Belgian chocolate…..
I swirled some on top of my cupcakes and used some to make little tiny trifle cups. These are just plastic wine cups that I layered with a cupcake, some icing and some diced berries. Perfect to bring out to the patio after dinner.
Make it. Then e-mail me right away and tell me that without a doubt this is the best chocolate and cupcake combo you have ever had. Enjoy!
Dark Chocolate Cupcakes
*adapted from What The Fruitcake?
Makes 24 cupcakes
3/4 cup strong hot coffee
3/4 cup dark cocoa
3/4 cup unsalted butter, room temperature
2 cups brown sugar
3 large eggs, room temperature
2 1/2 cups flour
1 cup buttermilk, room temperature
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 tsp vanilla extract
2 tbsp mayonnaise, room temperature
Preheat oven to 350°. Line cupcake pans with 24 cupcake liners
1. Whisk together coffee and cocoa in a small bowl and set aside. Sift together flour, baking soda and baking powder in another small bowl and set aside. Measure out buttermilk and mix with vanilla extract and set aside.
2. In a large bowl cream together butter, sugar and salt. Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg. Add 1/3 of the flour mixture to the egg mixture and mix until combined. Add 1/2 of the buttermilk and mix until combined. Repeat, ending with the last of the flour mixture. Add the cocoa and coffee mixture and mix until thoroughly combined. Fold in mayonnaise.
3. Divide equally into prepared cupcake liners. Bake for 16-18 mins or until a toothpick inserted comes out clean. Allow to cool thoroughly on wire racks before frosting.
Dark Chocolate Frosting
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 1/2 cup plus 1 tablespoon boiling water
- 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
- 3/4 cup confectioners’ sugar, sifted
- 1/4 teaspoon salt
- 1 1/2 pounds best-quality semi sweet chocolate, melted and cooled (I used Callebaut Bittersweet)
1. Combine cocoa and the boiling water, stirring until cocoa has dissolved. Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
This icing can be stored in the fridge for about a week. Bring to room temperature and beat until smooth again.