Death by Chocolate Cupcakes

Presented by Jessica Lynch, Dottie's Cupcakery


Ingredients:

  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">1/2 cup (1 stick) unsalted butter
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">2 ounces semi-sweet baking chocolate
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">1/2 cup unsweetened cocoa powder (not Dutch processed)
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">3/4 cup all-purpose flour
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">1/2 teaspoon baking soda
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">3/4 teaspoon baking powder
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">1/4 teaspoon salt
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">2 large eggs, at room temperature
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">1/2 cup  granulated sugar
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">1/4 cup packed light brown sugar
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">1 teaspoon vanilla extract
  • class="MsoNormal" itemprop="ingredients" style="color:black;mso-margin-top-alt:auto;mso-margin-bottom-alt: auto;mso-list:l0 level1 lfo1;tab-stops:list .5in">1/2 cup  buttermilk

For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not overmix. The batter will be very thick like pudding.

Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Jessica Lynch
Dottie's Cupcakery
"A Little Sprinkle Of Heaven In Every Bite"  
Owner/Head Baker 
3909 Providence Rd South 
Waxhaw, NC 28173
704.323.6880 Shop
917.494.1187 Cell