4ouncesdark chocolate barshaved, optional as garnish
Instructions
Cupcake Instructions
Preheat oven to 350°F. Line muffin tins with cupcake liners and set aside.
Sift together dry ingredients in a large mixing bowl or the bowl of a standing mixer: flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix or whisk briefly to combine.
Add the remaining cupcake ingredients to the dry ingredients: hot milk, eggs, hot coffee, vanilla, and vegetable oil.
You can whisk the wet ingredients together beforehand or simply dump them all in and then mix. Begin mixing on low to prevent spillage.
Mix the batter for 1-2 minutes on medium speed (the batter will be very thin, do not mix too quickly so that it splashes out of the bowl.
Scoop or pour a scant 1⁄3 cup batter into prepared muffin tins, filling each cup no more than 2⁄3 of the way full.TIP - The batter is very thin. You can scoop it with an ice cream scoop or pour it into the cupcake liners. Do not overfill as the batter will rise during baking.
Bake for 20 minutes or until cupcakes are puffed and a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes completely.
Frosting Instructions
In a small saucepan or skillet, melt the butter over low heat.
Mix in cocoa powder, stirring until the mixture is nice and thick.
Place chocolate mixture in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Add 1⁄2 of the powdered sugar, mix until combined. Add half of the heavy whipping cream, mix until combined. Continue with remaining powdered sugar, vanilla, and heavy whipping cream.
Mix on medium speed for 5 minutes, until frosting is smooth and creamy.
Pipe or frost the cooled cupcakes and immediately garnish with chocolate shavings.
Notes
The coffee brings out the chocolate flavor, it is not distinguishable in the cupcakes. You can substitute with hot water, if desired.
It's important to properly measure your flour when baking. To do so, use the scoop and sweep method. Gently aerate your flour with a spoon. Scoop the flour with a spoon into your measuring cup. Once full, level the top with the flat end of a butter knife. Do not pack your flour into your measuring cup or tap it on the counter, this will cause you to over-measure and will result in dry cupcakes.
Store cupcakes in an airtight container in the refrigerator for up to 1 week, on the counter at room temperature for 4-5 days, or in the freezer for up to 3 months.