Categories: Dessert

Ingredients

• Dark Chocolate Cupcakes
• 1/2 cup unsalted butter
• 2 ounces semi-sweet baking chocolate
• 1/2 cup unsweetened cocoa powder (not dutch processed)
• 3/4 cup all purpose flour
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs at room temperature
• 1/2 cup sugar
• 1/4 cup packed light brown sugar
• 1 tsp vanilla
• 1/2 cup buttermilk
• White Chocolate Frosting:
• 6 ounces white chocolate, melted and slightly cooled
• 1 cup unsalted butter, softened to room temperature
• 2 cups icing sugar
• 1/4 cup heavy cream
• 1 tsp vanilla
• 1/4 tsp salt
• Optional for Garnish:
• 2 ounces melted semi-sweet baking chocolate for drizzling

Directions

1. Make the muffins: Preheat the oven to 350.

2. Line the muffin pan with liners. Set aside.

3. Melt the butter and chocolate together. Store until smooth. Set aside.

4. In a medium size bowl, toss the cocoa powder, flour,baking soda, baking powder and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined, do not over mix. The batter will be very thick like pudding.

5. Pour into pan. Bake for 18 minutes or until a toothpick inserted in the centre comes out clean. cool before frosting.

6. Make the Frosting:

7. In a medium bowl with a mixer, beat the butter on medium speed for 1 minute. Switch to low speed and slowly add the icing sugar. Quickly stir the cooled white chocolate so that it is smooth and add to the butter/sugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream, vanilla and salt. Beat fro 1 minute. Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles if desired.

8. Store leftovers in fridge for up to 4-5 days.

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