Cocoa Cupcakes

Without a doubt, the award for the best ad of the year goes to Chance the Rapper and Kit Kat for their epic commercialboth versions. We’ve watched the commercial over and over again because it’s just so dang on cute! In fact, we loved this HHE mash-up so much that we created this cupcake. 

Sample This: our Chano-inspired Cocoa Cupcakes topped with a Kit Kat bar. The cake in this cupcake is chocolatey with soft notes of vanilla, pistachio and almond as a nod to the crispy wafer part of the candy. The topping, pieces of Kit Kat, brings it all together for a complete #treatyoself moment.


Cocoa Cupcakes

Directions — Preheat the oven to 350°. Grease muffin pan or line with cupcake liners. In a bowl with an electric mixer, cream butter, oil, yogurt and sugar on medium-high speed until light yellow and fluffy. 

Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during the mixing process. Add the vanilla and almond extracts and mix.

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. With the mixer on low speed, add the dry ingredients to the batter. Mix until just combined.

Scoop the batter into the muffin pan, about 3/4 full. Bake for 15 to 20 minutes, until a toothpick comes out clean. Cool completely on wire rack.

For the frosting — In a bowl with an electric mixer, combine butter, vanilla and almond extracts on low speed. Add powdered sugar and cocoa and mix until smooth. Add milk one tablespoon at a time until you have your desired consistency.

Assembly — Spread each cupcake with frosting, but leave tops slightly flat for candy topping. Break Kit Kat bars apart and cut in half horizontally. Place both halves in an upright position, followed by sprinkles of chopped pieces.

Servings: 24
Ingredients:
1/2 cup unsalted butter, at room temperature
1/2 cup pistachio oil
1/2 cup plain greek yogurt
1 1/2 cups sugar
4 eggs, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt

For the frosting:
1 cup unsalted butter, at room temperature
3 cups powdered sugar
1 cup cocoa powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1-2 tablespoons milk

Topping: 
24 single (1 single bar) Kit Kats, plus crumbs of crushed Kit Kat bars