This summer, I have the honor of working with and advising a group of IT Interns (in the same place as I was last summer). I’ve made a few treats for them throughout the summer – because, well, I love baking 🙂 So, when one of them requested something chocolatey – I didn’t know what to make… My other half suggested cake…and that idea led me to finding cupcake recipes – specifically this one for Salted Dark Chocolate Cupcakes.
Of course, I had never previously made cupcakes…muffins, yes – cake, sort of…but true cupcakes – never! What an adventure it was. And I can almost guarantee that if you have a chocolate tooth, you’ll love this sweet cupcake!
- 0.5 c. Butter
- 1.5 c. Sugar
- 2 Eggs
- 2 tsp. Vanilla
- 1.5 c. Flour
- 0.5 c. Dark Chocolate Cocoa Powder (I used Hershey’s!)
- 1 tsp. Baking Soda
- 0.5 c. Buttermilk
- 0.5 c. Coffee
- Sea Salt, Coarse
- 20 oz. Dark Chocolate (Chop it if you use bars, I used Dark Chocolate chips to avoid the hassle)
- 1.5 c. Heavy Cream
- In a bowl, use a mixer to cream butter and sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
- In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee. Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
- Fill paper-lined baking cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- To Make Frosting: Place the chopped chocolate in a small heat-proof bowl. Heat the cream in a small saucepan until it just reaches a boil. Remove from heat and immediately pour over the chocolate. Stir slowly until the chocolate is completely melted and the mixture is smooth. Let it cool until it reaches room temperature, about 1-2 hours. It will continue to thicken the longer it sets.
- Top with frosting, then sprinkle with sea salt.
Thanks to Gimme Some Oven for the original fabulous recipe! You saved the day!