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- 2 ounces bittersweet chocolate, finely chopped
- ¼ cup heavy cream
- 1 tablespoon powdered sugar
- For the Cupcakes:
- 3 ounces bittersweet chocolate, finely chopped
- ⅓ cup Dutch-processed cocoa powder
- ¾ cup hot coffee
- ¾ cup bread flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- For the Frosting:
- 1¼ cups unsalted butter, at room temperature
- 1 cup powdered sugar
- ¾ cup Dutch-processed cocoa powder
- Pinch of salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces chocolate (milk, semisweet or dark), melted and cooled
View Full Recipe at Brown Eyed Baker
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