Chocolate Cupcakes with Almond Buttercream Frosting

Ingredients

• FOR THE CUPCAKES:
• ¼ cups Chocolate Chips
• ⅔ cups Cocoa Powder
• 1-¾ cup Boiling Water
• 2-¾ cups All-purpose Flour
• 1-¼ teaspoon Baking Soda
• ¼ teaspoons Baking Powder
• 1 cup White Sugar
• 1 cup Brown Sugar
• 1-⅓ cup Mayonnaise
• 2 whole Large Eggs
• 1 teaspoon Pure Vanilla Extract
• FOR THE FROSTING:
• 1 cup Butter, Softened
• 3 teaspoons Pure Almond Or Vanilla Extract
• 8 cups Powdered Sugar
• ⅔ cups Heavy Cream

Preparation Instructions

Cake directions:

Preheat the oven to 350° F. In a small bowl, whisk together the chocolate chips, cocoa and water until smooth. In a separate bowl, whisk together the flour, soda and powder. In your mixing bowl, cream together the sugars and mayo until smooth, about 3 minutes. Beat in the eggs, one at a time, mixing well after each one. Stir in the vanilla.

Add the flour mixture alternately with the chocolate mixture, blending well after each addition (flour, chocolate, flour, chocolate, flour, chocolate, flour.) Pour into cupcake-paper-lined muffin tins, about 2/3 to 3/4 full. Bake for 20-25 minutes, depending on the size of your cupcakes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before frosting.

Frosting directions:

Beat the butter until fluffy. Beat in the extract. On low, beat in the powdered sugar and cream, alternating between the two until the frosting is smooth and the consistency is what you would like!