Chocolate Chocolate Cupcakes

Name: Chocolate Chocolate Cupcakes
Yield: 1 serving
Ingredients: 2 cups flour; 2 cups sugar; 1 teaspoon baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 cup unsweetened cocoa powder; 1 cup neutral cooking oil; 2 cups water; 2 egg; 2 teaspoons vanilla

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Chocolate Chocolate Cupcakes

Iris Warren

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Chocolate Chocolate Cupcakes are mini-sized cupcakes made from a thin batter combining flour, sugar, cocoa powder, baking powder, baking soda, salt, oil, water, eggs, and vanilla. They are baked until a toothpick comes out clean, ensuring moistness and light crumb. These cupcakes are topped with a chocolate buttercream frosting flavored by additional cocoa powder and colored optionally with brown gel dye, then decorated with chocolate sprinkles for texture.

Description

This recipe produces mini chocolate cupcakes with a double chocolate flavor coming from the cocoa powder in both the cake batter and the frosting. The batter is thinned with hot water to help blend and intensify the cocoa, resulting in a tender crumb after baking at 350°F. Using mini muffin tins keeps portions small and allows for quicker bake times, around six or more minutes, which helps retain moistness.

The buttercream frosting is a chocolate variety enhanced by adding cocoa powder until the desired flavor is achieved. The addition of brown gel dye adjusts the color for a richer appearance, while chocolate sprinkles provide a finishing crunch and visual appeal. These cupcakes suit events where bite-sized desserts are preferred.

They can be served as dessert, party treats, or for casual snacking. Mini cupcakes allow easy portion control and are appealing for gatherings or lunchboxes.

The recipe references a linked Buttercream Dream recipe and picture tutorial for frosting, aiding cooks unfamiliar with buttercream preparation.

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Ingredients

2 cups flour
2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa powder
1 cup neutral cooking oil I use canola, generic cooking oil
2 cups water hot
2 egg
2 teaspoons vanilla

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Instructions

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Mix everything in a bowl until you get a thin batter.
I then poured the batter into mini muffin tins with cupcake liners.
Bake them at 350°F until a toothpick inserted in the center comes out clean. I started checking my cupcakes after about 6 minutes.
I then topped the mini cupcakes with the chocolate buttercream frosting. I added cocoa powder to the frosting by the tablespoon until I reached the desired flavor.
I also added brown Wilton Gel Dye until I reached the desired color. After the frosting was piped on, I topped with chocolate sprinkles!