Double Chocolate Cupcakes


For the Cupcakes:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup whole milk
For the Frosting:
1/4 cup butter, softened
2/3 cup cocoa powder
1/4 cup heavy cream
2 1/2 – 3 1/2 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt
For the Topping:
Lindt HELLO Bites

For the Cupcakes:
Preheat oven to 350 degrees F (175 degrees C). Line cupcake pan with liners.
Sift together the flour, baking powder, baking soda, cocoa and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in vanilla extract.
Add the flour mixture alternately with the milk; beat well.
Fill each cupcake liner (2/3 full) and bake for 15 minutes or until a toothpick inserted comes out clean.
For the Frosting:
Cream butter and cocoa powder in electric mixer. Add vanilla extract.
Alternate heavy cream with powdered sugar until frosting consistency reached.
For thicker frosting, add more powdered sugar. For a looser frosting, add more cream (or milk).
Pipe each cupcake with frosting and garnish with Lindt HELLO Bites

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