mini double chocolate truffle cupcake bombs

Remember Calvin and his Chocolate Frosted Sugar Bombs? That's how I feel making up a name for these cupcakes.

I mean, the recipe says 'chocolate cupcakes' but they are so much more than boring ol' cupcakes. There is a double chocolate thing happening (I'm a fan of this choco-layering apparently.) They're a little fudgy, but not too sweet. I know I'm at risk of overselling these cupcakes right now. Okay fine, they aren't that good. Just make 'em and try 'em and see if I care.

mini double chocolate truffle cupcake bombs
makes 36-40
Sorry, I never wrote down the source for this recipe. I copied it from the internet way back in October 2005 for a Halloween party (death by chocolate, anyone?). All I remember is that it was from one of those scary and overwhelming sites like allrecipes.com with a bazillion recipes for everything.

1 1/3 C flour
1/3 C Dutch-process cocoa
3/4 teas baking soda
1/4 teas salt
1/2 C unsalted butter, softened
1 C sugar
1 Tbs instant coffee granules dissolved in 1 Tbs warm water
3/4 teas vanilla extract
2 eggs
3/4 C whole milk
1 C semi-sweet chocolate chips (even better if you have the mini ones)

Preheat oven to 350 degrees. Prepare mini muffin tins by lining with paper liners or spraying with cooking spray.

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.

In the bowl of an electric mixer, cream butter until soft. Gradually pour in sugar and beat together for about a minute. Beat in coffee mixture and vanilla. Then add eggs, one at a time, beating well after each. On very low speed, add dry ingredients in 3 equal additions, alternating with the milk in 2 equal additions, beginning and ending with the dry. Stop mixer as necessary to scrape down the sides of the bowl. Stir in chocolate chips by hand.

Fill prepared pans with batter, filling each muffin tin almost full. Bake cupcakes on center rack until a cake tester comes out clean, about 15 mins. Remove from oven and gently lift cupcakes fro the pan. Cool on a cooling rack.

Enjoy at room temperature or cover and refrigerate cupcakes for up to 2 days. If you want, dust with powdered sugar before serving.

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