- 1 3/4 C all purpose flour
- 1/4 C unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 12 Tbsp unsalted butter
- 3/4 C packed brown sugar
- 2 large eggs
- 2 oz unsweetened chocolate, melted
- 1 C buttermilk (if you don't have this on hand, use just under 1C milk w. 1 Tbsp lemon juice OR white vinegar)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Boiled Vanilla Frosting
- 1 C sugar
- 1/3 C water
- 1/8 tsp cream of tartar
- 1/8 tsp salt
- 2 egg whites
- 1 tsp vanilla
Garnish-Graham Crackers, Kitchen torch if you have it.
For the cupcakes:
Preheat oven to 350F, prep muffin pan with liners, or use spray (especially if you're going to torch them! I like Baker's Joy).
Whisk together flour, cocoa, baking soda, baking powder, and salt in a medium bowl.
Beat butter & sugar on high speed until light and fluffy (seriously, give it a minute or two!). Add the eggs one at a time beating completely after each addition. Beat in the melted chocolate, vanilla, and almond extracts.
To the butter mixture, alternate buttermilk in three parts, and dry ingredients in two parts (starting and ending with the buttermilk). Mix on low speed until just blended.
Fill cups about 2/3 full (I like to use a zip lock freezer bag for this, it's less messy! Just fill it with the batter and cut off a corner to pour out of).
Bake 15-20 minutes until dry and risen (or less if your oven is turbo charged like mine!). Let cool completely before frosting.