Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
24 cupcakes

If you are looking for a chocolate fix, look no further. This is layer upon layer of chocolate. Moist Chocolate Cake, a mountain of Chocolate Frosting, and a sprinkle of chocolate chunks. If you feel the need for a little more, fill the cupcakes with Chocolate Ganache. This one is guaranteed to fulfill and chocolate lover's dream.

How to Make It

Step 1

Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.

Step 2

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.

Step 3

To prepare Chocolate Frosting, beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.

Step 4

Frost each cupcake with Chocolate Frosting using metal tip no. 2D. Top each with about 1 Tbsp. chocolate chunks.

Step 5

 

Step 6

 

Southern Living Big Book of Cupcakes; Dreamcakes

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