super bowl sunday. [chocolate coffee cupcakes w. chocolate buttercream frosting]

February 6th, 2011 by | comments


Cupcake recipe:

1 cup sour cream

1 tbsp. vanilla

2 cups flour

2 1/4 cups sugar

3/4 cup unsweetened Hershey’s cocoa powder

1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt

1 cup freshly brewed Peet’s Coffee, House Blend

1 cup vegetable oil

3 large eggs


Preheat oven to 350 degrees.

In the bowl of a stand mixer, or in a large bowl, combine all the ingredients. Beat at medium speed with electric mixer until smooth. Pour batter into cupcake liners until 2/3 full. Bake for 16 to 18 minutes, or until cupcakes bounce back at the touch of a finger. Let cool.

Chocolate frosting recipe:

1 cup sugar

1 cup half & half, or heavy whipping cream

3/4 cup Hershey’s milk chocolate morsels

8 tbsp. unsalted butter

3-5 cups confectioner’s sugar, or until reach desired consistency


In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for about 6 minute, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let mixture cool until it reaches a spreadable consistency.

– Paula Deen’s five-star recipe for chocolate dirt cupcakes. I altered the cupcake recipe, changing some ingredients and leaving some out. I also changed the frosting recipe a bit.

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