Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes

Inspired by the Starbucks Double Chocolate Chip Frappuccino, these insanely chocolaty cupcakes are flavored with just a hint of coffee, bursting with chocolate pieces, then crowned with a lusciously whipped frosting.

There are squiggly little red lines all over my computer right now as I try to figure out the correct way to spell Frappu— Frappe—Frappuc (omg… one “c” or two?)… Frappuccino without looking it up.  Well there it is, I finally had to give up and Google it, and good thing I did because evidently my computer doesn’t recognize frappuccino as a real word, anyway (it keeps suggesting cappuccino”), so those squiggly lines aren’t going anywhere.

Spelling (and misspellings) aside, while it’s pretty well-documented that I don’t like coffee, every few weeks I’m struck by an insufferable craving for a frappuccino… but there’s a very particular kind that I crave every time.

Ingredients
Cupcakes

• 2 cups granulated sugar
• 2 cups all-purpose flour
• 3/4 cups natural unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2/3 cup ⅔ canola oil vegetable oil would also be fine
• 1 cup milk
• 2 eggs lightly beaten (preferably room temperature)
• 2 tsp vanilla extract
• 1 cup very hot water
• 2 Tbsp instant coffee
• 6 oz premium dark chocolate chopped into very small pieces.* I use a Ghirardelli baking bar

Frosting

• 8 oz cream cheese softened to room temperature
• 1 1/2 cups powdered sugar divided
• 1 tsp vanilla extract
• 3 cups heavy cream
• Chocolate syrup for drizzling
• 2 oz dark chocolate finely chopped or mini chocolate chips . if desired

Instructions
Cupcakes

1. Preheat oven to 350F and line muffin tin with cupcake liners (or lightly grease and flour).
2. In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Stir in canola oil and milk, stirring until combined.
4. Add eggs, one at a time, stirring after each addition.
5. Stir in vanilla extract.
6. Measure out your hot water (carefully!) and stir the instant coffee into the hot water.
7. Add the water to the batter and stir until the mixture is evenly combined (it will be a thin batter. When you first add the water/coffee to the batter will separate a bit, so stir until it is even in texture and smooth. Be careful with the hot water as it may splatter as it is stirred, and it will be hot).
8. Fold in finely chopped chocolate pieces.
9. ..........................

For full instructions please see : sugarspunrun.com

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