Ingredients:
- 1 ½ cups (192g) all-purpose flour, spooned and leveled
- ¾ cup (75g) unsweetened cocoa powder, Dutch-processed preferred
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ¾ cup (180ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- ¾ cup (180ml) hot coffee
- 6 oz (170g) good quality white chocolate, finely chopped
- ⅓ cup (80ml) heavy cream
- 1 cup (2 sticks, 227g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- ¾ cup (75g) unsweetened cocoa powder, Dutch-processed preferred
- ½ teaspoon salt
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- Black sprinkles, edible glitter, fondant bats (optional)
Instructions:
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine sugar, oil, and vanilla. Beat in buttermilk and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot coffee, beginning and ending with the dry ingredients. Mix until just combined (don't overmix).
- Fill cupcake liners about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Heat heavy cream in saucepan until it nearly boils. Pour over white chocolate, and stir to combine, until smooth. Let it cool slightly, then fill a piping bag and insert into the center of each cupcake.
- In a large bowl, beat butter until light and fluffy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until smooth and creamy. Beat in vanilla extract and salt.
- Frost cupcakes with the dark chocolate frosting. Decorate with black sprinkles, edible glitter, or fondant bats for extra Bat-signal flair!