For the cupcakes:

• 1 cup (125 g) all-purpose flour

• ½ cup (60 g) unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup (115 g) unsalted butter, softened

• 1 cup (200 g) sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup (120 ml) milk

• ½ cup (120 ml) hot coffee (or hot water for milder taste)

For the chocolate frosting (ganache style):

• 200 g dark chocolate, chopped

• 1 cup (240 ml) heavy cream

• ½ cup (115 g) unsalted butter, softened

• 1 cup (120 g) powdered sugar

For decoration:

• Chocolate bars (broken into small squares)

• Chocolate lattice or honeycomb-style chocolate garnish

• Cocoa powder (optional)

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👩‍🍳 Instructions

1. Bake the cupcakes

   • Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

   • In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.

   • In another large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.

   • Mix in half the dry ingredients, then milk, then the remaining dry mix. Stir in hot coffee until smooth.

   • Fill liners about ¾ full and bake 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

2. Make the frosting

   • Heat cream until just simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth.

   • Beat butter until creamy, add powdered sugar gradually, then slowly mix in cooled ganache. Whip until fluffy.

3. Decorate

   • Pipe the frosting generously onto cooled cupcakes.

   • Garnish with chocolate pieces and honeycomb-style chocolate decorations as shown in the photo.

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✨ Rich, moist, and indulgent — these cupcakes are a dream for true chocolate lovers!