Recipe from Desserts for Breakfast
What you need:
3 cups sugar
3 cups all purpose flour (sifted)
1 cup and 2 Tbsp unsweetened cocoa powder
1 1/2 tsp salt
2 1/4 tsp baking powder
2 1/4 tsp baking soda
3 eggs, slightly beaten (room temperature)
3/4 cup vegetable oil
1 1/2 cup whole milk
1 1/2 cup hot coffee
1 3/4 cups sugar
1 1/2 cups heavy cream
8 oz unsweetened chocolate (finely chopped)
12 TBsp unsalted butter (cut into small pieces)
1 1/2 tsp vanilla extract
**The cupcake recipe makes A LOT of cupcakes, so I doubled the Frosting recipe.**
How to make them:
Preheat oven to 350˚F.
Line muffin tins with cupcake liners.
In a bowl of an electric mixer, combine the sugar, four, cocoa powder, salt, baking powder, and baking soda, mix to combine.
In a separate bowl, combine the beaten eggs, vegetable oil, and milk; stir to mix.
Then, with mixer on low, pour wet mixture into the dry mixture; mix on low until evenly distributed.
Pour the hot coffee into the batter and mix on medium low until smooth, the batter will be soupy.
Divide the batter between the cupcake liners.
Bake for 13-15 minutes or until toothpick inserted into the center of the cakes comes out cleanly.
Remove from the oven and cool on wire racks.
For the frosting
In a saucepan, bring the sugar and heavy cream to a boil over medium heat.
Reduce the heat to low and simmer the cream and sugar for 6 minutes.
Be careful not to let the saucepan overflow.
Remove from heat and stir in the chocolate and butter until they have completely melted.
Stir in the vanilla extract.
Let the frosting cool completely, whisking every now and then during cooling.
To speed up the process, place in the freezer (really fast), or in the refrigerator (fast) for awhile, whisking every now and then until frosting is spreadable or can be piped.
Spread or pipe onto completely cooled cupcakes.
Garnish with chocolate sprinkles then ENJOY!