Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A lost gem from !

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Original link is no longer available from the artist / chef

Decadent chocolate cupcake goodness from missame !

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Makes 12 cupcakes

DARK CHOCOLATE CUPCAKES

1 stick of unsalted butter (1/2 cup)
2 ounces semi-sweet baking chocolate
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup buttermilk

WHITE CHOCOLATE FROSTING

6 ounces white chocolate
1 cup unsalted butter, softened to room temperature
2 cups confectioners’ sugar
¼ cup heavy cream*
1 teaspoon vanilla extract
¼ teaspoon salt

Cupcakes:

1. Preheat the oven to 350 degrees F
2. Melt the butter and chocolate together in the microwave in 30 second intervals. (You can also melt in a small saucepan over low heat until smooth)
3. In a bowl mix the cocoa powder, baking soda, baking powder and salt together and set aside.
4. In a separate bowl whisk the eggs, sugar, brown sugar and vanilla together until smooth. Add the cooled butter/chocolate mix and whisk until smooth.
5. Add half the flour and mix until smooth, the half the buttermilk and repeat. DO NOT OVERMIX. (Yes the batter will be oddly thick, almost like mousse or pudding.
6. Bake for 18 minutes or until a toothpick comes out clean.

Frosting:

1. Microwave the white chocolate until smooth and let cool.
2. Using a mixer with a paddle attachment beat the butter until smooth. Slowly add the powder sugar one cup at a time mixing between cups.
3. Add the melted white chocolate and beat until combined and creamy. Add the cream, vanilla and salt, beat until combined.

I added milk chocolate dipped strawberries because I like the pop of color but feel free to top with whatever you choose like drizzled chocolate.