Chocolate Intensity Cadbury Cupcakes

For the cupcakes:
Preheat the oven to 350 F. Prepare cupcake pan(s) with 24 cupcake liners.

In a large bowl whisk together the flour, cocoa, baking soda, espresso powder and salt. Set aside.

In a separate medium-sized bowl, whisk together the egg, brown sugar and white sugar. Then add in the the milk, coffee and melted butter, whisking until combined. The mixture will be really liquidy. Add in the dry ingredients and whisk until flour is completely incorporated. The batter should be a little thicker now, but will still have some runniness to it. Divide the batter evenly among the cupcake liners, filling them about three-quarters full. Drop the Cadbury egg in the center of the cupcake molds.

Bake cupcakes for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes still in the pan for 5 minutes. Then remove cupcakes from the pan and let them cool completely on a wire rack.

For the frosting:

In the bowl of an electric mixer, beat cream cheese until smooth. Scrape down the sides of the bowl and add in the vanilla, mixing for another minute. With the mixer on low speed, slowly add 1/2 cup of powdered sugar at a time. Once all the powdered sugar is added, add in the cocoa powder and espresso powder, increasing the speed to mix in. Scrape sides of the bowl and mix on medium-high again to make sure there’s no more white cream cheese streaks left. Pour in the melted chocolate. (You can add a teaspoon of milk if the frosting is too thick).

Once cupcakes are cool, smother them in frosting and top with tons of chocolate sprinkles!

Frosting adapted from How Sweet It Is.