Notes
Espresso Powder. Adding coffee really enhances the chocolate flavor. You can not taste the coffee but if you are sensitive to caffeine you can omit it and follow the steps in the recipe to make a paste from cocoa powder and boiling water instead.
Chocolate Curls. We made the chocolate curls by shaving a square of semi-sweet chocolate with a vegetable peeler.
Frosting. Measure your powdered sugar and cocoa powder then sift into the mixing bowl. If you find the buttercream is too thin you can add extra powdered sugar a tablespoon at a time until you reach the desired consistency. If it’s too thick add milk a teaspoon at a time until you reach the desired consistency.
Storage Information
Chocolate Cupcakes
Storage: Unfrosted cupcakes will last for 2 days at room temperature in an airtight container or 3 to 5 days in the refrigerator. Frosted cupcakes should be stored in an airtight container in the refrigerator for 3 to 5 days.
Make Ahead. You can bake the cupcakes a day or two in advance. Store them in an airtight container at room temperature or refrigerator or freeze for up to 2 months. Thaw overnight in the refrigerator.
Freezing: Cupcakes can be frozen for up to 2 months. Store in a freezer safe, airtight container. Thaw overnight in the refrigerator then bring to room temperature before eating.
Chocolate Buttercream
Storage. Frosting should be stored in an airtight container in the refrigerator for up to 5 days. Let the frosting come to room temperature before attempting to pipe if it’s too thick.
Make Ahead. You can make the frosting a day or two in advance. Store in an airtight container in the refrigerator.
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