Decadent Chocolate Cupcakes by Cooking with Dino Mama

Описание: Cooking with Dino Mama is created by an imperfect human who loves baking and cooking magically delicious foods for her dino family and friends from fun cookbooks!

Ingredients; Cupcakes: 1 cup plus 2 tablespoons all-purpose flour, ¼ cup cocoa powder, 1 – 1/4tsp baking soda, ¼ tsp table salt, 1 large egg (at room temperature), ½ cp firmly packed light brown sugar, ½ cp granulated sugar, ½ cp plus 2 tablespoons whole milk, 1/3 cp strong brewed coffee, and ½ cp (1 stick / 8 TBSP) unsalted butter, melted
Frosting: 6oz semi-sweet chocolate baking bar, broken into pieces or one cup weight of semi-sweet chocolate chips, ¾ cp heavy cream, 3 tablespoons unsalted butter, chocolate chips for decoration

Aloha, and welcome to cooking with Dino Mama! Today I am making the richest chocolate cupcakes ever!

This episode is not sponsored by anyone and anything I use or that you see, is what is available in my home or local grocery.

1. Line a cupcake tin with paper liners, or you can spray the pan with a non-stick baking spray.
2. Set that aside and preheat the oven to 350 degrees Fahrenheit.
3. In a medium bowl, sift one cup plus two tablespoons of all-purpose flour, followed by one fourth cup of baking cocoa.
4. Sift in one full teaspoon and an additional one fourth teaspoon of baking powder, and one fourth teaspoon of salt.
Whisk the dry ingredients all together and set them aside.
6. In a separate bowl, mix the egg with half a cup of brown sugar and half a cup of granulated sugar and whisk it well.
Add half a cup plus two tablespoons of the milk of your choice, one third cup of strong coffee, it doesn’t matter if it’s hot or cold at this point, and finally, the stick of melted butter.
7. Whisk it all together very well before adding the dry ingredients to the wet. Whisk while combining and continue until there are no lumps.
8. Divide the batter evenly among the cupcakes so that each cup is three quarters full.
9. Bake for 15 minutes or until a toothpick comes out clean. Let the cupcakes cool completely before removing them from the pan to frost! Make the frosting while the cupcakes are cooling.
10. To make the frosting, melt the six ounces of chopped chocolate or semi-sweet chocolate chips, in the top of a double boiler or in a heatproof bowl over barely simmering water. Alternatively, you can microwave it in 30 second increments, stirring occasionally until smooth.
11. Heat the three fourths cup of heavy cream until hot but not scorching, you don’t want to burn it. Remove the cream from the heat and whisk it into the melted chocolate. Remove the chocolate from the heat and whisk in the eight tablespoons of butter until smooth and fully absorbed.
12. Let the frosting sit for about an hour, so it cools and thickens to a perfect spreading consistency. Spread on top of the cupcakes and decorate as you please!

Have a recipe you would like me to try? Put it in the comments and remember, only nice people get sweet treats!
This video was made with Clipchamp. I am not sponsored by any company and all products used are what I have around or can get at my local grocery.

Source: The Ghirardelli Chocolate Cookbook: Recipes from America’s Premier Chocolate Maker
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