Moist Chocolate Cupcakes with Prague Frosting
Serving: 12 cupcakes
Ingredients
Ingredients for 12 cupcakes:
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
½ tsp salt
1 cup warm coffee
1 Tbsp white vinegar
2 tsp vanilla extract
⅓ cup olive oil (not extra virgin)
Prague Chocolate frosting (frosts 24 cupcakes or 1 cake):
2 sticks of Butter or 1 cup (must be at room temperature)
⅓ cup sweetened condensed milk
3 Egg yolks
¼ cup Water
⅓ cup chocolate chips
Instructions
Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee.
In a large bowl whisk together 1½ cups flour, ¼ cup cocoa powder, 1 cup sugar, 1 tsp baking soda and ½ tsp salt.
In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and ⅓ cup olive oil.
Whisk the wet ingredients into the dry ingredients just until they come together.
Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about ⅔ full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.
Making the Chocolate Prague Frosting:
In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and ⅓ cup condensed milk.
Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Whisk constantly until your mixture is the consistency of raw condensed milk. Remove the mixture form heat and immediately stir in 2 oz chocolate, whisking until smooth. Let your mixture cool off to room temperature.
In a separate bowl, beat butter on high speed for 5 minutes. Once chocolate is cooled to room temp, add it to the butter and beat together for an extra 3 minutes.
Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires.
