You are looking at the little football cupcakes that I brought to the Super Bowl party I attended on Sunday. They certainly did look adorable and good enough to eat.
My husband was my "tester" on this night because I'm still trying to stay off sugar for the most part so here is his review.
"The cake was moist, great chocolate flavor but not overpowering. The frosting was rich and creamy which was a fine contract to the cake itself. Delicious with a big glass of milk! Unlike most chocolate on chocolate desserts this cupcake is not so rich that you only want one. Best cupcakes I've ever had."
Overall the cupcakes where a hit. I made a dozen and we had to leave early to get home and put my daughter to bed but there were only four left at that time. I'm sorry to say that my team didn't win but my cupcakes did, and that made me feel better!
Ultimate Chocolate Cupcakes
Recipe from Brown Eyed Baker via Cooks Illustrated
- 3 ounces bittersweet chocolate, finely chopped
- 1/3 cup Dutch processed cocoa powder
- 3/4 cup hot coffee
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp vegetable oil
- 2 whole eggs
- 2 tsp white vinegar
- 1 tsp vanilla extract
- 1 1/4 cups unsalted butter, at room temperature
- 1 cup confectioners sugar
- 3/4 cup Dutch processed cocoa powder
- pinch of salt
- 3/4 cup light corn syrup
- 1 tsp vanilla extract
- 8 ounces chocolate chips, melted (milk, semi-sweet or dark)
- Heat oven to 350º
- Line 12 cupcake cups with paper liners.
- Add the chopped chocolate, cocoa powder and hot coffee to a medium bowl and stir until smooth. Refrigerate for about 20 minutes.
- Mix the dry ingredients in another medium sized bowl and set aside.
- In the bowl of a stand mixer add the vegetable oil, eggs, vinegar and vanilla extract. Whisk until smooth.
- Slowly add the cooled chocolate to the mixing bowl and whisk until smooth.
- Add the dry ingredients all at once to the mixing bowl and mix until smooth.
- Pour the batter into the prepared pan so there is an even amount in each cup and bake for 17-19 minutes.
- let cool slightly in the muffin pan for about 10 minutes and then move them to a cooling rack.
Making the frosting
- Use a food processor to blend the butter, sugar, cocoa powder and salt until smooth.
- Add the corn syrup and vanilla extract and process until smooth, 5-10 seconds.
- Scrape the sides of the bowl and then add the melted chocolate. Pulse 10-15 one second pulses until smooth.
- The frosted cupcakes can be kept in an airtight container for up to 3 days.
**There is another step for this cupcake that I opted not to do. You can find it at the link I provided above.**