Death by Chocolate Cupcakes & Frosting
Author: 
Serves: 12
 
Ingredients
For the cupcakes:
  • ½ cup MELT Buttery Sticks or Rich & Creamy MELT
  • 2 ounces semi-sweet baking chocolate
  • ½ cup unsweetened cocoa powder (not Dutch processed)
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
For the Frosting:
  • 2 and ¾ cup confectioners' sugar
  • ⅔ cup unsweetened cocoa powder
  • 3 Tablespoons MELT Buttery Sticks or Rich & Creamy MELT
  • 3 Tablespoons Honey MELT
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
Decorations:
  • Green sprinkles
  • Half Milano cookies or biscuits
  • Black icing pen
Instructions
For the cupcakes:
  1. Preheat the oven to 350F degrees.
  2. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
  3. Microwave the MELT and chocolate together in the microwave in 30 second increments, stirring each time until smooth. Set aside to slightly cool.
  4. In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
  5. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth.
  6. Add the cooled Melt/chocolate mixture and whisk until smooth.
  7. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until just combined; do not over-mix. The batter will be very thick like pudding.
  8. Divide the batter between the 12 liners in your cupcake pan.
  9. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow to cool completely before frosting.
For the frosting:
  1. Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.
  2. With a handheld or stand mixer, beat the MELT & Honey MELT at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.
  3. Frost cooled cupcakes and shake green sprinkles on top of the cupcakes.
  4. Break cookie/biscuit in half and write RIP (or anything fit for a tombstone) onto the top half.
  5. Place tombstone onto cupcake and ENJOY!
  6. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.

Recipe Categories: Desserts, Honey MELT Organic Recipes, and Rich & Creamy MELT Organic Recipes.
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