Death by Chocolate Cupcakes
Everybody has “those days”, you know the ones I’m talking about. The ones where everything seems to go wrong regardless of how hard you try, where the only thing that makes it all better is a bubble bath, a good book, and an insanely decadent dessert. While I can’t help with those first two, I can most certainly assist in the decadent dessert category. These cupcakes also fall in the category of don’t ask how many calories because chances are you don’t want to know so I recommend finding someone to share them with.
If you decide to do these with the brownie filling, prep the filling the night before. The harder the brownie dough the creamier it will taste once baked. If you are looking for more of a brownie inside of a cupcake then don’t worry about chilling the dough and just go straight to the cupcakes. I prefer the creamy dough filling but nothing wrong with a brownie cupcake! For an extra punch of chocolate top with a small (or large) piece of chocolate!
adapted from Joy of Baking (cupcake)
For the cupcake:
1/2 cup Dutch-processed cocoa powder
1/2 cup hot water
1/2 cup milk
1 1/3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, room temperature
1/4 cup sour cream
1 cup white sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
For the brownie filling: (make the night before)
2 tablespoons butter, melted
1/4 cup white sugar
2 tbsp applesauce
1/4 teaspoon vanilla extract
1 tablespoon cocoa powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
For the Icing:
1 cup butter, softened
4-1/2 cups confectioners' sugar
1-1/4 cups baking cocoa
1/2 tsp vanilla extract
1/3 cup milk
- For Brownie Filling (prep night before)
- Combine all ingredients together in small container w/matching lid. Place in freezer and freeze for at least 2 hours until mixture is firm.
- For Cupcake:
- In a small bowl stir until smooth the hot water and the cocoa powder, slowly add the milk and cool to room temperature.
- In another bowl, whisk together the flour, baking powder, and salt.
- Then in the bowl of your electric mixer, or with a hand mixer, beat the butter, sour cream, and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
- Fill each muffin cup about one-thirds full with batter, then add 1/2 tbsp of the brownie batter. Fill the cupcake until 3/4 full and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.
- For the Icing:
- Combine all ingredients in a mixing bowl and beat with mixer over low speed. Spread over cupcakes once cool.
In other (wedding!!!) news: the honeymoon is mostly booked and venues are being inspected this weekend! Hoping to have the venue set by Monday and vendors by the end of the month 🙂