Name: Chocolate-Chocolate Chunk Cupcakes
Yield: 4 servings
Ingredients: Chocolate Cake:; 1 cup Dutch process cocoa; 2 cups boiling water; 1 cup butter, softened; 2 cups superfine sugar; 4 large eggs; 2 3/4 cups all-purpose soft-wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon chocolate extract; Paper baking cups; Vegetable cooking spray; Chocolate Frosting:; 1/2 cup butter, softened; 1/2 cup unsweetened cocoa; 1/3 cup whipping cream; 1/8 teaspoon salt; 1 (16-oz.) package powdered sugar; Toppings:; 1 1/2 cups chocolate chunks

1
Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
2
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
3
To prepare Chocolate Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
4
Frost each cupcake with Chocolate Frosting using metal tip no. 2D. Top each with about 1 Tbsp. chocolate chunks.

Chocolate-Chocolate Chunk Cupcakes

How did you like this recipe?