Ingredients
1 ounce unsweetened chocolate, chopped1 cup hot strong brewed coffee1-3/4 cups sugar2/3 cup canola oil1 large egg2 cups all-purpose flour1/2 cup baking cocoa3 teaspoons baking soda1/2 teaspoon salt1 cup buttermilkFROSTING:2 cups semisweet chocolate chips1-1/2 cups heavy whipping cream1/2 cup light corn syrup1 teaspoon vanilla extractOptional decorations: gumdrops, semisweet chocolate chips and regular or Dum Dums lollipops
Preparation
Preheat oven to 350°. Line 24 muffin cups with paper liners. Place chocolate in a small bowl. Pour hot coffee over chocolate; whisk until smooth. Cool to lukewarm.
In a large bowl, beat sugar, oil, egg and coffee mixture until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; add to coffee mixture alternately with buttermilk, beating well after each addition.
Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, place chocolate chips in a large bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Refrigerate, covered, until completely cold.
Beat chocolate mixture on medium speed just until fluffy (do not overbeat). Immediately spread over cupcakes. For monster eyes, trim both ends of each gumdrop. Attach a chocolate chip to one end; attach gumdrop to lollipop. Insert into cupcakes. Refrigerate cupcakes until serving.
