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Dark Chocolate Cupcakes / Almond Chocolate Buttercream Frosting

it's triple the chocolate and so creamy
Course Dessert
Cuisine American
Keyword chocolate
Servings 12
Author Let's Talk Mommy

Ingredients

CUPCAKES

  • 2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Hershey's Special Dark Cocoa
  • 1 tsp sea salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

FROSTING

  • 1 cup unsalted butter softened
  • 3 1/2 cups confectioners sugar
  • 1 tsp almond extract
  • 1 tsp milk
  • 1/8 tsp sea salt
  • 2 Hershey's chocolate candy bars melted

Instructions

CUPCAKES

  1. Preheat oven 350 degrees F
  2. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl
  3. Add eggs, oil, milk, and vanilla
  4. Beat for 2-3 minutes on medium
  5. Add boiled water
  6. (batter will be very thin)
  7. Pour into cupcake liners (no more than 1/2 full they rise high)
  8. Bake 25-30 minutes

FROSTING

  1. Combine in mixer butter and sugar
  2. Beat for three minutes, until smooth
  3. Add extract, milk, and sea salt
  4. Mix for another minute
  5. Slowly add in and combine melted Hershey's chocolate with buttercream mixture
  6. Use piping bag to top cooled cupcakes with frosting in any design you like

Recipe Notes

For the perfect vanilla buttercream frosting, substitute almond extract for vanilla extract and don't add Hershey's melted chocolate in.