Chocolate Cupcakes with Brown Sugar Buttercream

A classic chocolate cupcake topped with a brown sugar buttercream and dipped in chocolate ganache – a must try!

Servings: 24

Chocolate Cupcakes

Ingredients

• 6 ounces bittersweet chocolate (finely chopped)
• 2 ounces cocoa powder
• 1 ½ cups hot coffee
• 1 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¾ cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla
• 4 teaspoons white vinegar

Directions

1. Preheat oven to 350°F. Line a cupcake pan with paper liners and set aside.
2. In a small bowl, place hot coffee, cocoa powder, and chopped chocolate​. Blend together until smooth then set aside.
3. In a medium bowl, whisk together flour, sugar, salt, and baking soda; set aside.
4. In a large bowl, whisk together oil, eggs, vanilla, and white vinegar.
5. Add chocolate mixture to egg mixture and blend well.
6. Fold in flour mixture until well incorporated.
7. Scoop batter into prepared cupcake liners, each about three-quarters full.
8. Bake in preheated oven for about 20-30 minutes or until toothpick comes out clean.
9. Cool for 10 minutes before removing cupcakes from pans. Place on a wire rack to cool completely.

Brown Sugar Buttercream

Ingredients

• 1 ¼ cups light brown sugar
• ¼ cup + 1 tablespoon heavy cream
• 9 ounces unsalted butter (softened)
• 1 tablespoon vanilla extract
• 6 cups confectioners sugar
• 2-3 tablespoons half & half

Directions

1. Bring brown sugar and heavy cream to a boil. Dissolve sugar then let cool​.
2. In an electric mixer on medium speed, whip butter and vanilla with cooled brown sugar cream, scraping sides of bowl.
3. Turn your mixer to low-speed and gradually add confectioners sugar and heavy cream, scraping sides of bowl between each addition.
4. After all sugar is added, raise speed to medium and beat until light and fluffy.
5. Store in an airtight container until ready to use.
6. Refrigerate any leftover buttercream.