Dark Chocolate Cupcakes…adapted from The Ghirardelli Chocolate Cookbook
1 cup plus 2 tablespoons flour
¼ cup unsweetened cocoa
1 ¼ teaspoons baking soda
¼ teaspoon salt
½ cup packed brown sugar
½ cup sugar
½ cup plus 2 tablespoons whole milk
1/3 cup strong coffee or espresso
1/2 c cup butter, melted
6 ounces semi sweet chocolate, chopped
¾ cup heavy cream
3 tablespoons butter
1 cup milk or semi-sweet chocolate chips
Preheat oven to 350 º. Line muffin tin with cupcake liners.
Whisk flour, cocoa, baking soda and salt together in small bowl. In a medium bowl, whisk together egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide batter into 12 spots in the muffin tins (fill about ¾ full).
Bake for 15 minutes (mine took 21 minutes) or till tester inserted in middle of cupcake comes out clean. Cool for 10 minutes, then remove from pan and continue cooling on wire rack.
For frosting: melt the chocolate gently in the microwave, stirring at 15-30 second intervals till smooth.
Heat the cream till hot, then mix with the chocolate. Let cool till just warm. Whisk in butter till smooth. Let sit till reaches spreading consistency. Ice the cupcakes and sprinkle with chocolate chips.