Double Dark Chocolate Cupcakes with Rainbow Sprinkles

Cupcakes:

• 2 cups all purpose flour

• 1/2 cup unsweetened cocoa powder

• 1/2 tsp. each baking powder, baking soda and salt

• 2 sticks (8oz) unsalted butter, at room temperature

• 1 1/2 cups sugar

• 2 large eggs + 2 egg yolks, at room temperature

• 1 tsp vanilla extract

• 1 cup buttermilk

Add cupcake papers to the moulds and set aside. Whisk together the flour, baking powder, baking soda, salt and cocoa. Working with a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 3 minutes till creamy. Add the sugar and beat for another 2 minutes. Add eggs, one at a time and the egg yolks, scraping down the sides after each addition. Beat in vanilla. Reduce the mixer speed to low and add the dry ingredients in 3 additions, alternating with buttermilk in 2 additions. Mix until blended. Divide the batter between moulds. Bake for 18-20 minutes until a tester inserted into the center comes out clean. Transfer to rack and cool completely before frosting.

Frosting:

• 2 sticks (8oz) unsalted butter, softened

• 1/3 cup whipping cream

• 2 tsp vanilla extract

• 1/8 tsp. salt

• 2 1/2 cups icing sugar

• 4 oz. unsweetened chocolate, melted and cooled

• Rainbow sprinkles

In a bowl, stand mixer or hand held mixer, beat the butter until light and fluffy. Beat in the cream, vanilla and salt. It will look lumpy, don’t worry it will smooth out later. Beat in sugar, 1 cup at a time until smooth. Beat in the melted chocolate, scrape down the sides of the bowl often, until fluffy, about 2-3 minutes. Set aside till read to frost the cupcakes.

Frost the cupcakes and top with rainbow sprinkles. Store up to 2 days in an airtight container in the fridge. Freeze unfrosted cupcakes for up to 1 month.

Makes 20 cupcakes.

Pair with a Banyuls dessert wine or Port.