This super moist cupcake packs a little surprise with the addition of just a few mini chocolate chips and frosting can easily be adult-only or kid friendly to your liking.
Let’s get started, shall we? Recipe adapted from www.food.com
3/4 cup unsweetened Ghirardelli cocoa powder
3/4 cup hot water
6 tablespoons butter
1 2/3 cup cake flour (you can sub all-purpose if you want)
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup miniature chocolate chips
1 cup butter, room temperature
1 (1 lb) package confectioners’ sugar
1/4 cup Bailey’s Irish Cream (sub heavy cream for kid friendly cupcakes)
1/8 teaspoon gel/paste food coloring
Preheat oven to 350 degrees F. Line cupcake tin with liners (I made about 24 cupcakes with this batter).
MIX cocoa powder and hot water in a small bowl until dissolved; set aside.
MELT the 6 tablespoons of butter in a microwave proof bowl or cup; set aside
STIR flour, sugar, brown sugar, baking powder, baking soda and salt together in a large bowl.
ADD buttermilk, eggs, melted butter and cocoa mixture to flour/sugar mix and beat until fully incorporated.
STIR in mini chocolate chips.
DIVIDE batter among liners. HINT: for perfectly even cupcakes, use a disher (aka, a mechanical cookie scoop) to divide the batter among the liners. If you use the Oxo brand, I use two medium scoops per liner.
BAKE 18 – 20 minutes or until toothpick inserted comes out clean.
TRANSFER cupcakes to wire racks to cool.
BEAT 1 cup room temperature butter until fluffy.
STIR in confectioners’ sugar until blended.
ADD Bailey’s (or heavy cream) and beat until light and fluffy (2-3 minutes).
STIR in food coloring until blended.
PIPE or spread frosting onto cooled cupcakes.