Dark Chocolate Cupcakes with Cappuccino Frosting

Q: How does a group of tired engineers get through the morning staff meeting?
A: Dark Chocolate Cupcakes with Cappuccino Frosting!

I made these cupcakes partially because I have to make up training meeting and partially because its a meeting with my old team. I know my former boss is a huge coffee lover so I thought these would be the perfect thing for the AM meeting.

Yum! Are these cupcakes awesome! But then again, how in the world could something with chocolate AND coffee be bad? Enjoy!

Cupcakes:
8 tablespoons unsalted butter , cut into 4 pieces
2 ounces bittersweet chocolate , chopped
1/2 cup Dutch-processed cocoa
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Frosting:

10 tablespoons butter , softened
1 1/4 cups confectioners' sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl. Dissolve instant espresso in vanilla and cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.