2oz (57 grams)semi-sweet or bittersweet chocolate, finely chopped
1/3cup (29 grams)dutch-processed cocoa powder
3/4cup hot coffee
3/4cup (117 grams)bread flour
3/4cup (150 grams)granulated sugar
1/2teaspoontable salt
1/2teaspoonbaking soda
6tablespoonsvegetable oil
2large eggs at room temperature
2teaspoons white vinegar
1teaspoonpure vanilla extract
Cream Cheese Frosting
1/2cup (114 grams)unsalted butter, at room temperature
18 oz packagecream cheese
4cupsconfectioner's sugar
2teaspoons vanilla extract
36chocolate mini eggs for decoration
Instructions
Chocolate Cupcakes
Preheat the oven to 350 degrees F, and fill a mini cupcake pan with 24 liners.
Combine the chopped chocolate and cocoa powder in a large bowl. Pour in the hot coffee and let sit for a couple of minutes to melt the chocolate. Whisk until smooth. Cool completely in the refrigerator (about 20 minutes).
While the chocolate mixture is cooling, combine the flour, sugar, salt, and baking soda in a medium bowl.
Remove the chocolate mixture from the fridge and whisk in the oil, eggs, vinegar and vanilla. Whisk in the flour mixture.
Fill the cupcake liners about 3/4 full. Place in the preheated oven and bake for 15-19 minutes.
Cool the cupcakes in the pan for 10 minutes and remove to a wire rack to cool completely. Repeat with the remaining batter. Frost with cream cheese frosting and top with a chocolate mini egg, if desired.
Cream Cheese Frosting
Beat the butter and cream cheese together until smooth, about 3 minutes.
Add the confectioner's sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and beat, scraping down the sides of the bowl, for another 3 minutes or so.