Moist Double Chocolate Cupcakes
These chocolate cupcakes turned me into a chocolate lover for the day. And I think this icing has instantly become my favorite icing. It holds its shape and it is so easy to make. If you scroll down to the recipe, you can see that the icing is mainly comprised of sweetened condensed milk. Does anyone else love this stuff? The hubs says it’s too sweet – and it really is. But in desserts, it’s perfect.
CHOCOLATE CUPCAKES WITH CHOCOLATE ICING
Yield: 10 cupcakes (over-filled cupcakes), 12 cupcakes
INGREDIENTS
3/4 c + 2 T flour
1/2 c + 2 T sugar
6 T cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 c brewed coffee
1/2 c buttermilk
2 T butter, melted
2 T yogurt
2 tsp vanilla
Icing
5 1-oz unsweetened chocolate squares
3/4 c + 3 T sweetened condensed milk
DIRECTIONS
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and baking powder.
In a separate bowl, whisk egg, brewed coffee, buttermilk, butter, yogurt and vanilla. Gradually add in flour, mixing well between each addition. Fill muffin tin with muffin liners. Pour batter into each muffin liner and bake in preheated oven at 350F. Bake until toothpick comes out clean when inserted into the middle. Cool.
While cupcakes are cooling, place condensed milk in a small saucepan and add chocolate to it. Heat on low and stir often, making sure chocolate doesn’t burn. **To ensure chocolate doesn’t burn, you can opt to use a double broiler. Cool icing and then pipe on to each cupcake.
