Sweet Saturdays ~ Chocolate Passion Cupcakes

This cupcake is ALL about the chocolate: chocolate cake, topped with chocolate icing, drizzled with chocolate fudge, and sprinkled with chocolate chips. My sister as adequately nick-named these cupcakes the "PMS Cupcakes". Ladies....you understand. I'm even debating adding a fudge cream filled center. Okay, truth is, I've wanted to add the filled center but my memory is lacking so I never remember until after I've put the mound of chocolate icing on top. Either way, these will definitely cure any chocolate cravings that you have.

You start with the chocolate cupcake base. You can use your favorite from scratch recipe or box mix. I use the Hershey's "Perfectly Chocolate" Chocolate cake recipe:

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup HERSHEY®'S Cocoa Powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
•  
• 1/2 cup butter
• 2/3 cup HERSHEY®'S Cocoa Powder
• 3 cups confectioners' sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Directions

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
5. One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
6. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
7. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
8. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Once your cupcakes are cooled, top with a chocolate buttercream icing. Garnish as desired. To drizzle with fudge, I microwave a jar of hot fudge sauce for 30 seconds. Long enough to make it gooey but not long enough to make it hot. Put the fudge in a ziploc bag or decorator bag (disposable or fitted with a #2 tip). Snip the corner and start drizzling.