Anchorman Classy Chocolate Cupcakes

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Anchorman Classy Chocolate Cupcakes

Ladies and gentlemen, can I please have your attention? I've just been handed an urgent and horrifying news story. I need all of you to stop what you're doing and listen... CUPCAKES!

Please see below for our ingredient listing and instructions to accompany our video tutorial for our Anchorman-inspired classy triple chocolate cupcakes! These dark chocolate chip chocolate cupcakes topped with white chocolate buttercream are sure to make headline news with all your friends and family!

Servings: 16 cupcakes

Prep Time: 1 Hour

Total Time: 3.5 Hours

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Ingredients

Dark Chocolate Chip Chocolate Cupcakes

• 3/4 cup all-purpose flour

• 1/2 cup unsweetened natural cocoa powder

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1/3 cup canola oil

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

• 1 cup dark chocolate chips

• 2 large eggs, room temperature

• 1/2 cup buttermilk, room temperature

White Chocolate Buttercream + Decorations

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 6 ounces white chocolate, melted

• 1 cup dark chocolate chips

• 1 cup unsalted butter, room temperature

• 1/4 cup heavy cream

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Instructions

1. Prep: Preheat oven to 350°F. Prepare cupcake tins with 14 liners.

2. Cupcakes: In one bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt together until combined.

3. Cupcakes: In another bowl, whisk the two large room-temperature eggs. Add the granulated sugar, light brown sugar, canola oil, and vanilla extract to the bowl containing the whisked eggs. Whisk until combined.

4. Cupcakes: Add the wet ingredients and buttermilk to the dry ingredients in two equal increments. Whisk until just combined. Fold the chocolate chips into the batter.

5. Cupcakes: Pour the batter into the cupcake liners; only fill 1/2 to 3/4 full or the batter will overflow or sink when baking. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool completely prior to frosting.

6. Buttercream: Beat the unsalted butter (room temperature) in a medium bowl for approximately 2 minutes until creamy and smooth.

7. Buttercream: Beat powdered sugar into the butter in three equal increments, ensuring ingredients are well-combined in-between additions.

8. Buttercream: Melt 6 oz of white chocolate using a double boiler on the stove. Allow chocolate to slightly cool, but not enough to get stiff. Fold the white chocolate into the mixture. Beat for 2 minutes.

9. Buttercream: Add heavy cream, vanilla extract, and salt. Mix until well-incorporated.

10. Buttercream: Fill piping bags with buttercream. Put the piping bags in the fridge to allow the buttercream to slightly firm up prior to decorating.

11. Decorations: Melt 1 cup of dark chocolate chips using a double boiler on the stove. Allow chocolate to slightly cool, but not enough to get stiff. Fill a piping bag or decorating pen with the melted dark chocolate. If using a piping bag, cut a small hole at the bottom of the bag.

12. Decorations: Cover your workspace with a piece of wax paper. Draw the mustache shape using the melted dark chocolate. If it is easier, you can trace the shape on the wax paper prior to piping. Put the chocolate mustaches in the fridge for 15 minutes to allow them to cool and harden.

13. Assembly: Frost your cooled cupcakes with the white chocolate buttercream. If the buttercream is too stiff, warm it up by rolling the piping bag between your palms. Top your frosted cupcakes with the dark chocolate mustaches.

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