Chocolate Cupcakes With Chocolate Frosting

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I can't seem to get enough chocolate lately and these cupcakes were among my victims. This recipe comes from a Chicago bakery called Sweet Mandy B's and these cupcakes will make you happy!

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Ingredients [?]

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  • add   1 teaspoon vanilla
  • add   candy sprinkles (optional)
  • add   2/3 cup unsweetened cocoa
  • add   1 1/4 teaspoons baking powder
  • add   1 1/2 teaspoons vanilla extract
  • add   1/2 cup whipping cream
  • add   2 cups sugar
  • add   3/4 cup milk
  • add   1 pinch salt
  • add   1/2 cup vegetable oil
  • add   1 lb confectioners' sugar
  • add   1 cup unsalted butter
  • add   1 teaspoon salt
  • add   2 large eggs
  • add   1 1/4 teaspoons baking soda
  • add   1 cup unsweetened cocoa
  • add   3/4 cup hot water
  • add   1 1/2 cups flour
  • add   3 tablespoons dark corn syrup


  1. Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
  2. Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
  3. Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
  4. While cupcakes are cooling, prepare the frosting.
  5. Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
  6. With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
  7. When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

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