- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2011
Ingredients
Double-Chocolate Icing:
Method
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee, whisking until smooth. Whisk milk with cocoa until smooth; stir into chocolate mixture.In large bowl, beat butter with sugar until light, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla.
Whisk together flour, baking soda, baking powder and salt; stir into butter mixture alternately with chocolate mixture, making 3 additions of dry ingredients and 2 of chocolate, stirring until no streaks remain.
Divide among 12 paper-lined muffin cups. Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.
Double-Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy, about 4 minutes. Beat in milk and unsweetened chocolates; beat in milk until smooth, adding up to 1 tsp (5 mL) more if necessary. Spread over cupcakes.
Nutritional facts Per cupcake: about
- Sodium 111 mg
- Protein 4 g
- Calories 353.0
- Total fat 19 g
- Potassium 142 mg
- Cholesterol 67 mg
- Saturated fat 11 g
- Total carbohydrate 46 g
%RDI
- Iron 11.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 13.0
