Over the weekend, Austin and I drove down to Great Sand Dunes National Park. Usually, we pack lots of snacks. Usually, we plan at least a little bit. Not this time though. This time, we had no idea where we were going to stay the night. We looked up directions on our way. We had no snacks in the car.
We ended up stopping at Cracker Barrel and eating way too much food. After we were done eating until we were sick, we contemplated a piece of their chocolate coca-cola cake. We passed this time. Sometimes, even though you know it won't be that good, you just need some chocolate. In those cases, even if it's kind of dry, it will still do the trick.
Sometimes cakes/cupcakes claim to be "chocolate fudge" - well these really are. But I think we've all known at least one person in our lives who has used the term 'chocoholic' to describe themselves. Earmark these for their birthday and if you're not so into chocolate, try topping the cupcakes with buttercream or cream cheese frosting.
CHOCOLATE CHOCOLATE CUPCAKES (makes 1 dozen)
1/2 c. + 2 Tbsp. butter, softened
1/2 c. + 2 Tbsp. powdered sugar
1 c. + 2 Tbsp. flour
2 Tbsp. cocoa powder
1 tsp. vanilla
For the Icing:
1/2 c. butter at room temperature
3 c. powdered sugar
2-3 Tbsp. cocoa powder
1 tsp. vanilla
1-3 Tbsp. heavy cream
1. Beat all cake ingredients for 2 minutes on medium.
2. Line a muffin pan with paper liners and fill each 3/4 full with the cake batter.
3. Bake at 350˚ for 18-20 minutes
4. While the cupcakes are cooking, prepare your icing. Beat together butter, powdered sugar and cocoa powder. Mix in vanilla and salt. Slowly add cream until your icing reaches the desired consistency. Keep beating until light and fluffy.
5. Once the cupcakes are completely cooled, frost.