Nice Nighttime Chocolate Cupcakes Amongst Nighttime Chocolate Frosting

WARNING: These cupcakes are for serious chocolate fans only. Consumer discretion is advised.

These cupcakes are non your average chocolate cupcake. Sometimes when you lot swallow a chocolate cupcake, they convey a rattling weak taste. Like if individual were to blindfold you lot in addition to you lot didn't meet what the cupcake looked like, you lot wouldn't hold upwards 100% sure enough that what you lot were eating was a chocolate cupcake. But these cupcakes, my friends, are RICH. 

It's a moist nighttime chocolate cupcake topped amongst thick nighttime chocolate frosting. They're thus deliciously fudgy. I honestly don't intend they tin hold upwards eaten without a drinking glass of milk.

Dark Chocolate Cupcakes amongst Dark Chocolate Frosting

Yield: makes virtually 12 cupcakes

Ingredients 

For the nighttime chocolate cupcakes

• 1/2 loving cup (1 stick or 115g) unsalted butter
• 2 ounces semi-sweet baking chocolate
• 1/2 loving cup (42g) unsweetened cocoa powder (not Dutch processed)
• 3/4 loving cup (95g) all-purpose flour*
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 loving cup (100g) granulated sugar
• 1/4 loving cup (50g) packed lite dark-brown sugar
• 1 teaspoon vanilla extract
• 1/2 loving cup (120ml) buttermilk

For the nighttime chocolate frosting

• 2 in addition to 3/4 loving cup (330g) confectioners' sugar
• 2/3 loving cup (80g) unsweetened cocoa powder
• 6 Tablespoons (90g) unsalted butter, softened to room temperature
• 6 Tablespoons (95ml) heavy cream
• 1 teaspoon vanilla extract

Directions

For the cupcakes

1. Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan amongst cupcake liners. Set aside.
2. Melt the butter in addition to chocolate together inwards the microwave. Microwave inwards thirty 2nd increments, stirring betwixt each time. You may also melt the butter in addition to chocolate over depression oestrus on the stovetop. Stir until smoothen in addition to educate aside to slightly cool.
3. In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, in addition to tabular array salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, dark-brown sugar, in addition to vanilla together until smooth. Add the cooled butter/chocolate in addition to whisk until smooth. Add one-half of the flour mixture, thus one-half of the buttermilk. Repeat until everything is added. Stir until *just* combined; practice non overmix. The batter volition hold upwards rattling thick similar pudding.
4. Divide the batter betwixt 12 liners inwards your cupcake pan. Bake for eighteen minutes, or until a toothpick inserted inwards the centre comes out clean. Allow to cool completely earlier frosting.

For the frosting

1. Sift together the confectioners' saccharide in addition to cocoa pulverization to assure at that spot are no lumps. Set aside. 
2. With a handheld or stand upwards mixer fitted amongst a paddle attachment, crunch the butter on medium speed until creamy - virtually ii minutes. Gradually add together the sifted sugar/cocoa pulverization alternately amongst the heavy cream in addition to vanilla. Beat on depression speed afterward each addition. Once all added, crunch on high speed until creamy in addition to combined for at to the lowest degree ii minutes. Add a pinch of tabular array salt if frosting is also sweet.
3. Frost cooled cupcakes in addition to transcend amongst sprinkles equally desired. 
4. Cupcakes rest fresh at room temperature inwards an airtight container for upwards to four days.  Store covered inwards the fridge is desired for upwards to 1 week.

Recipe adapted from Sally's Baking Addiction.