Double Express Cupcakes & Dark Chocolate Frosting

Gretchen Beaulieu

By
@Gretchen_Beaulieu

I developed this recipe to help my daughter raise money for a mission trip, and they were a big hit. You can make this as a cake also.


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Rating:

Serves:

24

Prep:

30 Min

Cook:

20 Min

Method:

Bake

Ingredients

2 c
sugar, granulated
1 3/4 c
all purpose flour
3/4 c
hershey's dark chocolate unsweetened cocoa
1 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1 tsp
salt
2
eggs
1 c
whole milk
1/2 c
vegetable oil
2 tsp
vanilla
1 c
boiling water
1 Tbsp
instant expresso

FROSTING

1 c
unsalted butter, softened
8 oz
cream cheese, softened
1/2 c
vegetable shortening
1/2 tsp
salt
1/4 tsp
meringue powder
2 tsp
vanilla
1/2 c
hershey's dark chocolate unsweetened cocoa
2 lb
confectioners' sugar
4 Tbsp
cream or halfnhalf

Directions Step-By-Step

1
Line muffin tin with paper liners. Heat oven to 350*F.
2
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4
Stir espresso into the boiling water and slowly add to mixer bowl (the batter will be thin, don’t worry, this is right). Fill liners 2/3 full with batter. (Use a large measuring cup with a pour spout, and then pour the batter into the liners.)
5
Bake cupcakes for approximately 18-22 minutes.
Cool completely on wire rack before frosting.
6
FOR FROSTING: In a large bowl of an electric mixer, combine first five ingredients. Beat on medium speed until smooth. Decrease speed to stir; add vanilla and gradually add cocoa and sugar alternating with cream a tbsp at the time until frosting is smooth.
Frost cupcakes as desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtag: #chocolate