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Sometimes I like to reflect on my train of thought, and try to remember the pathing from one thought to another. Even more fun? Link pathing. Okay, it’s not as much fun, but at least there is an easily navigable history.

These Lovecakes came from a late night read on Flipboard (my favorite app), which pointed me to this article by the Huffington Post, which led me to stumble upon this recipe by wee eats.

I am naturally skeptical of recipes on the web. They often have typos, rarely have solid reviews, and sometimes have never even been made by the writer. Add to that the expense of high quality ingredients and the high pressure of Valentine’s Day, and I was more than hesitant to try this one out, but after drooling over chocolate recipes for several hours, I finally settled on giving this a go.

The result?

Perfection.

No, wait, let me say that again…

Perfection

PERFECTION.

Seriously.

Throw away all your other chocolate cake recipes, this is the last one you’ll ever need. It’s simply heaven. My coworkers raved the lovecakes, and they were gone before 9AM. Chocolate for breakfast, is there really any other way on Valentine’s Day?

Dark Chocolate Lovecakes

Makes 24 cupcakes. Recipe adapted from wee eats.

lovecake ingredients 

  • 1 3/4 c Flour
  • 2 c Sugar
  • 3/4 c Cocoa Powder
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 c Buttermilk, shaken
  • 1/2 c Vegetable Oil
  • 2 Eggs, room temperature
  • 1 tsp Vanilla
  • 1 c Coffee, hot

Chocolate frostingfrosting ingredients 

  • 6 oz Dark Chocolate, chopped
  • 2 sticks Butter
  • 1 Egg Yolk, room temperature
  • 1 tsp Vanilla
  • 1 – 2 c Powdered Sugar, to taste
  • 1 – 2 tbsp Milk
  • Sprinkles

instructions

  1. Preheat the oven to 350. Line cupcake pan with cupcake tins.
  2. Sift the flour, sugar, cocoa powder, baking powder and salt into the bowl of an electric mixer. After sifting, mix the ingredient on low speed until combined.
  3. In a second bowl, whisk together buttermilk, oil, eggs and vanilla.
  4. With the mixer on a low speed, slowly add the wet ingredients to the dry ingredients until just combined.
  5. With the mixer still on low, slowly add the coffee to the mixture, being sure to scrap the bottom of the bowl. The mixture will be very thin and runny. This is okay.
  6. Pour the batter into the cupcake tins. Bake for 20 – 25 minutes. Allow to cool completely before making the frosting.
  7. Melt the chocolate in 30 second intervals, stirring between each until completely melted.
  8. Beat the butter on medium-high speed until light and fluffy.
  9. Add the egg yolk and vanilla to the butter and beat for 3 minutes. This is where your frosting is going to learn to be fluffy.
  10. Turn the mixer to low and slowly add the powdered sugar. The original recipe called for 1 – 1 1/4 cups powdered sugar, but I felt like this wasn’t sweet enough. Feel free to vary to your particular taste. I may have even added more than 2 cups in the end. To compensate for my added sugar, I added a tbsp or so of milk to adjust the texture. How sweet should the frosting be? I used the scientific method of dipping my finger first into the butter concoction and then the melted chocolate. Judge me. It worked.
  11. Continuing on low speed, add the chocolate in a steady stream.
  12. Frost the cooled cupcakes immediately. Top with sprinkles.

Natalie at Wee Eats is totally right, these were absolutely better the second day. Be sure to use top quality coffee as the flavor balances the chocolate.

 Yum!

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Dark Chocolate Lovecakes
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