Cupcakes sporting black-as-midnight color (thanks to dark cocoa powder) are topped with super-sugary frosting just like the sandwich cookies we all loved as kids. Whether your kids decide to lick the frosting off first or take a big bite all at once is up to them!
|2 1/2 cups unbleached all-purpose flour||1 1/2 tsp vanilla extract|
|1 cup dark cocoa powder, like Hershey's Special Dark or King Arthur Flour's black cocoa powder||2 cups lowfat or skim milk|
|1 1/2 tsp baking soda||2 1/2 cups powdered sugar|
|1/2 tsp kosher salt||2 Tbs light corn syrup or Lyle's golden syrup|
|16 Tbs (2 sticks) unsalted butter||2 Tbs unsalted butter, at room temperature|
|2 cups granulated sugar||2 Tbs vegetable shortening, at room temperature|
|4 large eggs||2-3 Tbs lowfat or skim milk|
Preheat the oven to 350°F and line two 12-cup muffin tins or two 24-cup mini muffin tins with paper liners.
Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl, sifting if needed to remove any lumps.
Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment for 2 to 3 minutes on medium speed until the butter is fluffy and lightened in color. Add the eggs, one at a time, mixing thoroughly to combine before adding the next. Add the vanilla extract and beat for 15 seconds more to combine.
Reduce the mixer speed to low and stir in 1/3 of the flour mixture until blended, then half the milk. Repeat with 1/3 more flour mixture and the remaining milk, then the final 1/3 flour mixture.
Divide the batter evenly between the prepared muffin tin wells. Bake for 15 to 20 minutes, until the cupcakes are set in the middle.
Cool the cupcakes in the muffin tin for 5 minutes, then transfer to a wire rack and cool to room temperature.
Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, stir the powdered sugar, corn syrup, butter and shortening together on low speed. Slowly increase to medium speed to fully combine the ingredients.
Add the milk, drizzling in a tablespoon at a time. Continue to beat until whipped and fluffy; not all the milk may be necessary.
Frost cupcakes as desired. Cupcakes can be baked, cooled and frosted, then stored overnight in the refrigerator before serving.
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