Triple Threat Chocolate Cupcakes
Triple Threat Chocolate Cupcakes that will have your mouth watering! Absolutely delicious and perfect for Valentine’s Day.
Chocolate Cupcake
Ingredients:
1-1/2 Cups all purpose flour
1 cup sugar ( can use monk fruit)
1/4 unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/3 cup olive oil
1 cup water
Instructions:
Preheat oven at 350
Combine and whisk together; flour, sugar, cocoa powder, salt and baking soda
Add vanilla, vinegar, oil, and water to the dry ingredients until completely combined.
Pour mixture into cupcake trays (greased or parchment lined) and bake for 30-35 min.
Check the cake with a toothpick removing with a few crumbs ( not clean) let cool and top with your favorite frosting.
Chocolate Cream Cheese Filling
Ingredients:
12 oz chocolate chips ( your favorite) or 8oz semisweet mixed with 4oz milk chocolate
3 sticks unsalted butter
8oz cream cheese I like to use a farmers cream cheese for a zingy taste
2 cups concessioners sugar (sifted)
1/4 cup unsweetened cocoa powder
4 tablespoons brewed coffee (add more if needed one tablespoon at a time)
Instuctions:
Melt chocolate chips, while that’s melting, cream together butter and cream cheese in a stand mixer.
In a separate bowl add cocoa powder and 4 teaspoons of coffee stir until thick. You can add more coffee one teaspoon at a time if the mixture is to think.
Once the melted chocolate chips are cool add it to the butter and sour cream mixture and blend for a few seconds, then add the cocoa mixture and blend together again just for a few seconds.
Begin adding the confectioners sugar one cup at a time.
Once you have incorporated all the sugar turn the mixer on high for 2-3 minutes to ensure its all mixed.
Chocolate Butter Cream Frosting
Ingredients:
1½ cups unsalted butter room temperature
½ cup unsweetened cocoa powder ( dutch processed)
¾ teaspoon salt
1½ teaspoons vanilla extract
6 to 8 cups powdered sugar sifted
6 to 8 tablespoons heavy cream or whole milk
Instructions:
In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.
Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times.
With the mixer on low, gradually add in the confectioner’s sugar about a cup at a time alternating with a tablespoon of cream. (I like 6 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 8 cups of sugar.) Scrape down the bowl.
Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff.
This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.
*optional
top with crushed up Nichols Farm Cocoa pistachios or sprinkles