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Chocolate Chocolate Cupcakes
Cupcakes:
2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 cup granulated sugar
3/4 cup light brown sugar
2 1-ounce squares unsweetened chocolate, melted
1 cup milk
1 cup buttermilk
1/2 cup butter, melted
1 Tbsp. vanilla extract
Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
Combine flour, cocoa, baking soda and salt; set aside. In a mixing bowl combine beat eggs with sugars. Beat in melted chocolate. Add milk, buttermilk, melted butter and vanilla, mix well. Beat in dry ingredients, scraping down sides of bowl as need.
Fill muffin cups about 1/2 to 2/3 full with batter. Bake at 350 for 17-20 minutes or until toothpick inserted in center comes out clean. Remove to rack to cool. Frost.
Chocolate Frosting
1/4 cup butter
3/4 cup semisweet chocolate chips
1/3 cup cold milk
1/4 cup heavy cream
1 tsp. vanilla extract
4 cups confectioners' sugar
1/2 unsweetened cocoa, sifted
Melt butter and chocolate chips over low heat in 1-quart saucepan; remove from heat and stir well. Pour into a medium bowl. Add milk, cream, vanilla, powdered sugar and cocoa. Beat frosting well until all ingredients are combined and frosting is fluffy.
Makes about 2-dozen cupcakes.
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From Helen's Kitchen
Baker's Best