I thought I'd whip up some chocolate cupcakes- decorated with candy corn colors - orange, white, and yellow sprinkles and sixlets adorn these dark cupcakes. I guess these could add to my "happy levels" as well. I hope you like it.
Ingredients:
- 3/4 cup unsalted butter, softened
- 1 1/4 cups sugar
- 1 1/2 teaspoon vanilla
- 2 eggs
- 1/4 cup + 2 tablespoons boiling water
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Hershey's Extra Dark unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 1/4 cups all-purpose flour
Directions:
- Preheat your oven to 350F. Line a mini muffin pan with paper liners
- Cream your butter for about 2 minutes, until light and fluffy. Gradually add sugar and vanilla. Add eggs, mixing well between each addition.
- Stir together the boiling water, milk, and cocoa powders until all the cocoa is dissolved. Gradually add to the butter mixture. Add the baking soda, salt, cornstarch, and 1/4 cup flour. Gradually add the rest of the flour, mixing just until combined. Pour into lined muffin pan, filling each about 3/4 full. Bake for about 10-12 minutes, until toothpick inserted in the center of a cupcake comes out clean. Let cool completely before frosting.
