3/4c.warm water + ½ tsp. espresso powderespresso is optional
1/4c.vegetable oil
1½tsp.vanilla extract
2oz.finely chopped semisweet chocolate
For the frosting:
3/4c.1½ sticks unsalted butter, softened
4oz.½ block cream cheese, softened
3/4c.quality unsweetened cocoa powder
1½tsp.vanilla extract
pinchof salt
3½c.powdered sugar
2tbsp.whole milk or heavy cream
For the garnish:
1/3c.chocolate curlsmini chocolate chips or chocolate jimmies (sprinkles)
Instructions
Preheat oven to 350 degrees. Line one standard size cupcake pan with 12 liners, and an additional pan with four liners, set aside.
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, sour cream, buttermilk, warm water, oil, vanilla, and chopped chocolate. Beat on a medium speed until smooth, about a minute.
Divide batter evenly between the liners (I prefer using a #20 scoop which is approximately 1/4 cup of batter).
Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
Remove from the oven and allow to cool in the pans for 8 minutes. Remove and transfer to wire racks to cool completely.
For the frosting: in a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.
Carefully add in the cocoa powder, vanilla and salt, beat until combined.
With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all of the powdered sugar has been added, beat in heavy cream, then add more if necessary to create a spreadable consistency. The frosting should be on the thicker side.
Using a piping bag fitted with an extra large piping tip (see NOTES below for suggestions), pipe onto cooled cupcakes and sprinkle with desired garnish.
Video
Notes
For the frosting, I suggest using a large piping tip, like the Ateco 829, but really any tips are beautiful verses not using one at all.