I don’t care about this Super Bowl Double Chocolate Delicious Cupcakes with a decadent chocolate frosting.
It’s Super Bowl Sunday! I don’t know why I put that in exclamation…I do not like either team playing. I saw a great Someecard that had it right: I wish both teams could lose this year”. Anyway I plan on wearing my Giants Superbowl Championship t-shirt and hat…in my own mind I can pretend the Giants are playing.
Superbowl Chocolate Cupcakes with a Rich Chocolate Frosting
I recently received a flyer at work about a chocolate baking competition with proceeds going to literacy. The baking competition is at a different local library who we share a catalog with, and my boss said it would be a good for us to show support. Not only that, but if it is well attended we could try the program in our system. To practice, I decided what I bake for the Super Bowl, I would bake for the competition. For the game, I am naming the cupcakes, I Don’t Care Whose Playing this Superbowl Chocolate Cupcakes with a Rich Chocolate Frosting. The ones I make for the competition will have a chocolate pudding center, I just didn’t have the time, or enough milk (mostly the latter) to make the pudding. Next week, I am going to half the recipe, just to make it perfect…I like winning.
I love this cupcake recipe, I use it often with various icing. It is a great go to!
Bringing it back, Missy Elliot! Couldn’t help but go on youtube to listen to all of her songs we grew up with.
Because I am late posting this, I can go ahead and say that was a terrible Super Bowl. The commercials were horrible and I was teary eyed through most of them, not cool; I want to laugh! I am so mad that the Patriots won. Not just because they have a reputation for cheating…but because I’m from New York, and that is the way it is. The only thing I enjoyed during the Super Bowl was Katy Perry’s performance and these cupcakes.
Chocolate Cupcakes with a rich chocolate frosting
Ingredients:
- CUPCAKES
- 3/4 cup unsweetened Special Dark Dutch-process cocoa powder
- 3/4 cup fresh brewed coffee
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/4 tsp. coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, at room temperature
- 4 tsp. vanilla extract
- 1 cup light sour cream, at room temperature
- FROSTING
- 1/2 cup salted butter, softened
- One 3-ounce package cream cheese, softened
- One 16-ounce package powdered sugar
- 1/4 cup milk; divided
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
Directions:
- CUPCAKES
- Preheat oven to 350 and line muffin pans.
- In a small bowl, mix cocoa powder and fresh brewed coffee until a thick paste forms. Set aside.
- In a medium bowl, strain together flour, baking soda, baking powder, & salt. Set aside.
- Melt butter in a medium saucepan. Add sugar and stir until well combined.
- Transfer the butter & sugar mixture to a large bowl.
- Beat on medium-high for 4-5 minutes or until mixture has cooled.
- Add eggs one at a time and mixing well in between.
- Add vanilla and cocoa mixture, beat until well incorporated.
- With the mixer on low, alternate adding flour mixture and sour cream in two batches. Mix until just combined.
- Divide the batter evenly between the cupcake tins.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- FROSTING
- In a large bowl, beat the butter and cream cheese at medium speed until creamy. Alternate powdered sugar and milk, beating until smooth. You may want to add more sugar or milk depending on your desired consistency.
- Using the double boiler method, melt chocolate chips stirring continuously until chocolate is smooth. Gradually add melted chocolate to mixture; beat until blended and smooth. If the frosting is too soft for piping, cover and refrigerate for a few minutes until it firms up a little bit.
Tagged: buttercream, chocolate, Cream Cheese, cupcakes, decadent, dessert, frosting, rich, superbowl
