Chocolate Cupcakes with Penuche Frosting
The ultimate sweet treat that will satisfy your chocolate cravings! These Chocolate Cupcakes with Penuche Frosting are rich, moist, and topped with a creamy, delicious frosting. Perfect for any occasion, they are sure to impress your friends and family.
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Saucepan
- Whisk
- Large Pot
- Blender
- Baking Sheet
- Oven
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1/4 cup sour cream
- 6 Tbsp applesauce
- 1/4 cup butter, melted
- 1 cup buttermilk
- 2 Tbsp unsulphured molasses
- 2 tsp vanilla extract
- 3/4 cup hot water
- 1/2 cup butter
- 1 cup packed dark brown sugar
- 1/4 cup half-and-half
- 1 pinch salt
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1-2 Tbsp hot water
Instructions
- Preheat your oven to 350 degrees. Fill two muffin tins with paper liners and butter the tops of the muffin tin to prevent sticking.
- In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add in the eggs, sour cream, applesauce, melted butter, buttermilk, molasses, and vanilla extract. Mix until everything is blended smoothly.
- Stir in the hot water and mix with an electric mixer on medium speed for 2 minutes until the batter is smooth and velvety.
- Pour about 1/4 cup of the mixture into each of the 24 lined muffin cups, filling them about 3/4 full. There should be a little batter left over, so no worries!
- Bake in the preheated oven for 17 to 18 minutes. Check with a toothpick; it should come out with a few moist crumbs attached.
- Once baked, allow the cupcakes to cool completely before frosting.
- For the frosting, melt butter in a medium saucepan over medium heat. Whisk in brown sugar and salt, bringing the mixture just to a boil.
- Reduce the heat and let it simmer for 2 minutes, stirring constantly to avoid burning.
- Stir in half-and-half and bring the mixture just to a boil again, stirring consistently.
- Remove the mixture from heat and stir in vanilla extract. Let it cool to warm.
- Once cooled, beat in powdered sugar until smooth. Add hot water as needed to thin out the frosting, about 1 tablespoon at a time.
- Immediately spread the frosting over the cooled cupcakes before it sets. Enjoy your delicious treats!
Notes
- Tip: If you're using light brown sugar, adding 1 tsp of molasses will give you that rich flavor of dark brown sugar.