Ultimate Double Chocolate Cupcakes
It’s no secret that I’m a chocolate lover. But today – before we make the most delicious, super moist, fluffy chocolate cupcakes with chocolate frosting that’s ridiculously creamy & piled high – I have a confession… a double chocolate cupcake confession…
You see, growing up chocolate cupcakes frosted with swirly chocolate buttercream was not a common dessert at our house. Oatmeal raisin cookies & banana bread – yes. But something so decadent was definitely not a Monday thing.
(Clearly, my parents realized I couldn’t be trusted with that much sugar pulsing through my veins….)
But one fateful day my Mom made chocolate cupcakes with chocolate frosting. My sister Isla was bringing them to school. And It must have been for a Halloween bake sale or her birthday (which falls at the end of October) because I distinctly remember the cupcakes having little sugar Halloween figurines on top.
Anyways, that night after supper I wanted a cupcake. I longed for a delicious double dose of chocolate. The soft, fluffy, perfectly moist cupcake crumb. The chocolate-y, creamy smooth frosting. And I knew full well I wasn’t supposed to help myself to those perfect cupcakes sitting in their tupperware container.
So when my Mom went to her church meeting, my dad was doing work, and my sister practised piano… I snuck into the kitchen, grabbed one of those delicious double chocolate cupcakes, and ran upstairs to devour my secret treat.
Well… I’m sure my dad realized I stole a cupcake. Clearly there was chocolate on my face, a cupcake paper in my bedroom garbage can, and one cupcake missing from the container. But when my Dad asked if I took a cupcake, I lied. Flat out lied.
Ingredients
Instructions
For the Cupcakes
Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18 cupcakes total.
In a large bowl sift together the flour, cocoa, cornstarch, baking soda, baking powder and salt. Whisk a few times until combined.
In a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the oil and sugars until no sugar lumps remain. Add in the eggs and vanilla and beat for an additional 30 seconds.
Turn the mixer down to low speed and beat in the sour cream. Then carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Then repeat the process with the rest of the flour mixture and buttermilk until smooth. Be careful not to over mix the batter.
Spoon the batter into your lined muffin papers, filling each about 2/3rds full. I got 18 cupcakes total. I like to use an extra large cookie scoop to make this easier. Bake for 15-17 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 5-10 minutes, before removing and continuing to cool on a wire rack.
Make the Chocolate Frosting
In a large bowl using a stand or hand-held electric mixer on medium speed beat the the butter until softened. Turn the mixer down to low speed and beat in 2 cups of the sifted powdered sugar until well combined. Then add in the vanilla, salt, cocoa and about 3 tablespoons of whipping cream and beat until well combined. Turn the mixer to medium speed and slowly add in 1 tablespoon more of cream at a time, followed by 1/2 cup more powdered sugar at a time until the desired sweetness level and consistency is reached.
Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles.
Recipe Notes
*If you don't have buttermilk, add 1 and 1/2 teaspoons distilled vinegar to a liquid measuring cup and fill to the 2/3 cup line with 2% or whole milk. Allow to sit for 5 minutes for the milk to sour.
**Cupcakes keep well in an airtight container at room temperature for 2-3 days, or in an airtight container in the fridge for 3-5 days.
thanks done share recipes to : https://www.justsotasty.com/ultimate-double-chocolate-cupcakes/
You see, growing up chocolate cupcakes frosted with swirly chocolate buttercream was not a common dessert at our house. Oatmeal raisin cookies & banana bread – yes. But something so decadent was definitely not a Monday thing.
(Clearly, my parents realized I couldn’t be trusted with that much sugar pulsing through my veins….)
But one fateful day my Mom made chocolate cupcakes with chocolate frosting. My sister Isla was bringing them to school. And It must have been for a Halloween bake sale or her birthday (which falls at the end of October) because I distinctly remember the cupcakes having little sugar Halloween figurines on top.
Anyways, that night after supper I wanted a cupcake. I longed for a delicious double dose of chocolate. The soft, fluffy, perfectly moist cupcake crumb. The chocolate-y, creamy smooth frosting. And I knew full well I wasn’t supposed to help myself to those perfect cupcakes sitting in their tupperware container.
So when my Mom went to her church meeting, my dad was doing work, and my sister practised piano… I snuck into the kitchen, grabbed one of those delicious double chocolate cupcakes, and ran upstairs to devour my secret treat.
Well… I’m sure my dad realized I stole a cupcake. Clearly there was chocolate on my face, a cupcake paper in my bedroom garbage can, and one cupcake missing from the container. But when my Dad asked if I took a cupcake, I lied. Flat out lied.
Ingredients
- For the Cupcakes
- 1 cup all-purpose flour , spooned & leveled
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/4 cup packed brown sugar , light or dark
- 3 large eggs , room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons sour cream , room temperature
- 2/3 cup buttermilk , room temperature*
- For the Chocolate Buttercream
- 3/4 cup unsalted butter , softened to room temperature
- 2 and 1/2 to 3 and 1/2 cups powdered sugar , sifted
- 3/4 cup unsweetened cocoa powder , sifted
- 1 teaspoon vanilla extract
- 1/4 to 1/2 teaspoon salt
- 1/3 to 1/2 cup whipping cream
Instructions
For the Cupcakes
Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18 cupcakes total.
In a large bowl sift together the flour, cocoa, cornstarch, baking soda, baking powder and salt. Whisk a few times until combined.
In a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the oil and sugars until no sugar lumps remain. Add in the eggs and vanilla and beat for an additional 30 seconds.
Turn the mixer down to low speed and beat in the sour cream. Then carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Then repeat the process with the rest of the flour mixture and buttermilk until smooth. Be careful not to over mix the batter.
Spoon the batter into your lined muffin papers, filling each about 2/3rds full. I got 18 cupcakes total. I like to use an extra large cookie scoop to make this easier. Bake for 15-17 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 5-10 minutes, before removing and continuing to cool on a wire rack.
Make the Chocolate Frosting
In a large bowl using a stand or hand-held electric mixer on medium speed beat the the butter until softened. Turn the mixer down to low speed and beat in 2 cups of the sifted powdered sugar until well combined. Then add in the vanilla, salt, cocoa and about 3 tablespoons of whipping cream and beat until well combined. Turn the mixer to medium speed and slowly add in 1 tablespoon more of cream at a time, followed by 1/2 cup more powdered sugar at a time until the desired sweetness level and consistency is reached.
Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles.
Recipe Notes
*If you don't have buttermilk, add 1 and 1/2 teaspoons distilled vinegar to a liquid measuring cup and fill to the 2/3 cup line with 2% or whole milk. Allow to sit for 5 minutes for the milk to sour.
**Cupcakes keep well in an airtight container at room temperature for 2-3 days, or in an airtight container in the fridge for 3-5 days.
thanks done share recipes to : https://www.justsotasty.com/ultimate-double-chocolate-cupcakes/
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