I have many vices in life; I tend to overindulge in extensive napping, wine, bad historical romance novels, the pursuit of the perfect microbrew, cigars, port, and baking sweets.
It was the idea of finding the perfect treat to accompany a good cigar and delicious port that lead to the creation of this cupcake. My family, friends, and I would be breaking open a bottle of Cloud 9 Rapport, a ruby-style port. This particular port was richer, and smoother, and less fruity than your traditional ruby. Pairing this port with a cigar was going to be heaven. Now, if only we had the perfect little bite of chocolate to complement the edge and smokeyness of the cigar without overpowering the port!
And Decadent Chocolate Cupcakes were born…
Dark Chocolate Cupcakes
(makes 2 dozen cupcakes or 5 dozen minis!)
- 2 c. cake flour
- 2 c. white sugar
- 1 c. baking cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. baking soda
- 3 eggs
- 1 tsp. vanilla extract
- 1 c. cold, brewed coffee
- 1 c. buttermilk
- 1/2 c. vegetable oil
Preheat the oven to 350 degrees. Line cupcake tins or spray with cooking oil if you’ve run out of paper liners like I had!
In a large mixing bowl, combine flour, baking powder, salt, baking soda, cocoa, and sugar. Make a well in the center and add the eggs, coffee, buttermilk, vanilla, and oil.
Mix until well combined, but not over-mixed. The batter will be thin.
Fill cupcake tins 2/3 full. These will rise quite a bit in the oven! Bake for 8-12 minutes for mini cupcakes, 15-20 minutes for regular sized cupcakes, checking often to monitor progress!
- 1 c. butter, softened
- 1 c. baking cocoa
- 1/2 tsp. vanilla extract
- 1/2 c. milk
- 4 c. powdered sugar
In a large mixing bowl, cream the butter. Gradually beat in the powdered sugar, cocoa, and vanilla. Add milk until frosting reaches desired thickness and consistency.
Let this be a lesson to you…do not over beat your mousse frostings! As you can see, it started to form more of a cottage cheese look instead of looking like smooth whipped chocolate cream. It tasted just exquisite, but the texture was a little off.
In general, these cupcakes definitely fulfilled their role of pairing with port and a cigar. The amount of unsweetened cocoa powder and the addition of the coffee to the cupcakes gave them a “dark chocolate” taste and even a slight bitterness which offset the sweetness of the port very well.
If you love chocolate, you will love these cupcakes!