Upside Down Jumbo Chocolate Cupcakes

Ingredients

Cupcakes

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 6 oz. baking semi-sweet baking chocolate
• 1 cup butter, at room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 4 eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk

Mocha Frosting

• 1 1/2 cups butter, at room temperature
• 3 cups confectioners' sugar
• 4 Tablespoons cocoa powder
• 2 teaspoons vanilla extract
• 2 Tablespoons instant coffee, dissolved in a splash of hot water
• 1-2 Skor Chocolate Bars or bulk bin Skor pieces cut into small pieces

Directions

1. Heat oven to 350�F.
2. Line a 12 jumbo muffin tin with paper liners.
3. Stir flour, baking soda and 1/2 teaspoon salt together in a bowl and set aside.
4. Cut the chocolate into small pieces. Place into a small saucepan and melt the chocolate over low heat, Not high heat, stirring until smooth. Once melted, shut off the heat and set aside.
5. In a large mixing bowl, beat the butter with electric mixer on medium speed until creamy. Gradually add brown sugar and granulated sugar, beating well.
6. Add the eggs, one at a time, beating after each addition.
7. Add the melted chocolate and vanilla, beating well.
8. Add the flour mixture alternately with buttermilk, beating on low speed after each addition until blended.
9. Divide batter evenly among muffin cups, filling three-fourths 3/4 full.
10. Place into the preheated oven and bake for 30 minutes or until a toothpick inserted in center comes out clean.
11. Remove to a cooling rack. Let cool 5 minutes then remove from pan to cooling racks. Cool completely, about 45 minutes before frosting.

Mocha Frosting

1. Place the butter with the confectioners' sugar into a mixing bowl and use and electric mixer to beat until creamy.
2. Add in the cocoa powder, vanilla extract & coffee.
3. Beat with the mixer for about 2 minutes, until fluffy.
4. If you need it to firm up at all just put into the refrigerator for a few minutes.

Assembly

1. Remove the paper liners from the cupcakes and flip them upside down. If necessary, trim the tops a little so the cupcakes lay flat.
2. Frost the cupcakes tops and sides and lightly press on the Skor candy pieces.