Chocolate Times Two

I realize some people don't like chocolate, and aren't dessert people.  To those people my only response is: you're crazy and we can't be friends.  As a treat for a co-worker I made this chocolate cakes with chocolate frosting, which is her favorite, and makes me like her more because she enjoys chocolate on chocolate :)

Preheat the oven to 350 degrees F.  Line a cupcake tin with liners, or spray a 9x9 inch pan with non-stick spray.  With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.  

Turn the speed to low, and add in eggs, buttermilk, oil, extract and water.   Beat until smooth and combined well.Divide the batter into the cupcakes, or in the prepared dish.  Bake until a cake tester that's inserted comes out clean, around 20 minutes.  Transfer to a wire rack to cool while you making the frosting.

For the frosting, combine the cocoa and the boiling water until cocoa has dissolved.

With an electric mixer, beat butter, powdered sugar and salt until pale and fluffy.

Reduce speed to low and added melted and cooled chocolate, beating until combined.

Beat the cocoa mixture into the chocolate.  Spread over the cooled cake or cupcakes.

I topped the cake with crushed peanut butter M&M's, which made the whole cake look so colorful and added some crunch on top.  These were delicious, moist and very hard to limit yourself to one piece!  Enjoy.

Chocolate Cupcakes or Cake
Serves 18 *I cut in half
Adapted from Martha Steward


1 1/2 cup flour
3/4 cup cocoa powder
1 1/2 cup sugar
1 1/2 teaspoon baking soda
3/4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
3/4 cup water water
1/2 bag peanut butter M&M's


Preheat the oven to 350 degrees 
Line a cupcake tin with liners, or spray a 9x9 inch pan with non-stick spray.  
With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder and salt.  
Turn the speed to low, and add in eggs, buttermilk, oil, extract and water.   
Beat until smooth and combined well.
Divide the batter into the cupcakes, or pour in the prepared dish.  
Bake until a cake tester that's inserted comes out clean, around 20 minutes.  
Transfer to a wire rack to cool while you making the frosting.


Chocolate Frosting
Makes around 5 cups
Adapted from Martha Steward


1/2 cup plus 1 tablespoon cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cup unsalted butter, room temperature
3/4 cup powdered sugar
1/4 teaspoon salt
1 1/2 pounds semi-sweet chocolate, melted and cooled


Combine the cocoa and the boiling water until cocoa has dissolved.
With an electric mixer, beat butter, powdered sugar and salt until pale and fluffy.
Reduce speed to low and added melted and cooled chocolate, beating until combined.
Beat the cocoa mixture into the chocolate.  
Spread over the cooled cake or cupcakes.