Someone told me recently, that they don’t really care for chocolate. Hmmm, I can’t ever imagine saying that. Well, I tell you what…..if you are not a fan of chocolate, you sure wont like this cupcake. It’s a rich chocolate cake, topped with an even richer chocolate frosting. I am not a huge frosting lover. I much prefer the cake. But this frosting…..this is like eating fudge, as in those decadent squares of creamy fudge candy. You will be surprised to see how easy it is to make. It will remind you of a ganache, especially the way it sets up. But it’s different. I must warn you….it is sweet and very rich. I don’t pile it on because it is so rich. A little goes a long way. You may remember that I use this frosting on my boston cream pie cupcakes. It’s also a great dip for some fresh juicy strawberries, as it sets up when chilled….not like a chocolate shell….but more like a firm, touchable coating. Everything is good dipped in this chocolate frosting. I would probably even dip some potatoes in it!! Blahhhh, just kidding. 🙂
Sticky Chewy Chocolate Cupcakes
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup buttermilk
3/4 cup hot coffee or hot water
1/4 cup vegetable oil
Preheat oven to 350 degrees. Sift the dry ingredients into a bowl of a large stand mixer. Add the eggs, buttermilk and oil and mix for 2 minutes. Turn off the mixer and stir in the hot coffee. Line muffin pan with cupcake liners and fill each cup 3/4 full. Bake for 18-20 minutes. Makes 22 cupcakes.
1 14 oz. can sweetened condensed milk
1 1/3 cup semi sweet chocolate chips
2 tblsp. butter
Mix together the chocolate chips, condensed milk and butter, in a saucepan. Stir just until chocolate is melted and mixture is smooth. Gently spoon over cupcakes.
Frosting will set up like a soft fudge candy. If you chill them, the frosting will set up even more. Either way….they are delicious.
Oh yumma humma!