Chocolate Lover’s Cupcakes

These chocolate on chocolate cupcakes will be loved by all, winning over the hearts of even the non-chocolate lovers. I know because that’s exactly what happened to me.

While chocolate is not my all-time favorite flavor when it comes to cake/cupcakes, I have to admit that this is my absolute favorite recipe for chocolate cake. So when my chocoholic friend Ali turned 30 I knew exactly what I had to make for her – chocolate cupcakes with chocolate frosting, aka chocolate lover’s cupcakes.

However that title is kind of exclusionary as I in fact loved them as well. And in case you weren’t aware, I am not a chocoholic-chocolate lover. Yes the girl who swears she cannot tolerate chocolate on chocolate without some peanut butter in the mix loved these cupcakes. That is one serious testimony folks.

Of course while I would prefer it mixed with some peanut butter (I may do just that for my 30th birthday coming up), cookie dough, or another non-straight chocolate food item, I will not turn down one of these cupcakes. Any other chocolate cupcake I would walk right past. What I’m really trying to say is, whether you are a chocolate lover or just an acquaintance, you need these cupcakes.

P.S. I made the “30”s by melting yellow candy coating and then used a squeeze bottle to “write” it on wax paper.

One year ago: Chewy Raisin Chocolate Chip Cookies

Two years ago: Cheesy Double Bean Quesadillas with Avocado Ranch

Three years ago: Irish Car Bomb Mini Cheesecake Bites

CHOCOLATE LOVER’S CUPCAKES

Makes 2 dozen cupcakes

Ingredients:

CUPCAKES

2 oz. semisweet chocolate, chopped

1/2 cup cocoa powder

1 cup hot milk

2 cups all-purpose flour

2 cups sugar

2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

6 Tbsp vegetable oil

2 eggs, room temperature

2 tsp vanilla extract

1/2 cup boiling water

FROSTING

8 oz. semisweet chocolate, chopped

1/4 cup milk, divided

1/2 cup solid vegetable shortening

1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups confectioners’ sugar

Directions:

1. For the cupcakes: Preheat oven to 350 degrees. Line two 12-cavity muffin pans with cupcake liners. Set aside.
2. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot milk over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a hand or stand mixer on medium speed, add cooled chocolate mixture, vegetable oil, eggs, and vanilla. Mix together until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute batter evenly between the muffin cups. Bake for 17-20 minutes, until a toothpick or cake tester inserted in the center comes out clean.
   Remove from the oven and allow to cool in the pan for 10 minutes. Remove from pan and allow to cool completely on wire rack.
5. For the frosting: While the cake cools, prepare the frosting. Microwave chocolate with two tablespoons of milk in microwavable bowl on medium-high for 1-2 minutes; stirring halfway through the cooking time. Stir until smooth and set aside.
6. In a large bowl, cream together shortening, butter and vanilla. Gradually add the sugar, one cup at time, beating on low speed. Add remaining two tablespoons of milk and cooled chocolate. Beat until light and fluffy.
7. Frost cooled cupcakes and decorate with sprinkles if desired.

Source: Cake adapted from my Cookie Dough Oreo Cake. Frosting adapted slightly from my USA Soccer Cake.

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