Double Chocolate Cupcakes
User Reviews
5.0
6 reviews
Excellent
Double Chocolate Cupcakes
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These double chocolate cupcakes are moist, decadent and the perfect indulgence for any chocolate lover!
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Ingredients
- 1 cup cake flour
- 6 tablespoons unsweetened dutch processed cocoa
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- 1 large egg (room temperature)
- ½ cup sour milk
- ½ cup warm water
- 1½ tablespoons vegetable oil or melted unsalted butter
- ½ teaspoon vanilla extract
CHOCOLATE BUTTER CREAM FROSTING
- 2⅔ cups powdered sugar (sifted)
- ⅔ cup + 1 ½ tablespoons butter softened
- ⅓ cup unsweetened dutch processed cocoa
- 1½-2 tablespoons cream (whole or half & half) or whole milk
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- ½-1 teaspoon vanilla extract
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Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour or spray a 10-12 medium muffin tin or line with cupcake wrappers.
- In a large bowl or stand mixer sift together the flour, cocoa, baking soda, baking powder and salt.
- Add the sugar and whisk together, add the eggs, buttermilk, warm water, oil and vanilla beat on medium speed until smooth, approximately 2 minutes, batter will be thin.
- Divide the batter between the muffin tin and bake for approximately 15-20 minutes or until toothpick comes out clean. Let cool, then remove from the tin.
FOR THE CHOCOLATE BUTTERCREAM FROSTING
- In a large bowl, beat the butter on medium speed until creamy, approximately 2 minutes. Add the sifted powdered sugar and cocoa powder mix on low speed then increase to medium speed for about 1 minutes. Add the cream/milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium/high speed and beat for 1 minute. If the frosting is too thin then add 3-4 tablespoons of sifted powdered /icing sugar if too thick then add a tablespoon or more of cream/milk.
Notes
- To make cake flour, for every cup of all-purpose flour, remove two tablespoons of flour and replace with two tablespoons of cornstarch, sift together to remove any lumps.
- To make sour milk – add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup / 120ml measure and top off with milk, let sit for about 10 – 15 minutes before using.
- Store leftover cupcakes at room temperature in an airtight container for up to 5 days. For longer storage up to a week, store in the refrigerator but bring to room temperature before serving.
- These basic chocolate cupcakes freeze best without frosting. Store unfrosted chocolate cupcakes in a freezer bag for up to 3 months. Thaw and then frost if desired and enjoy.
Nutrition Information
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Calories
391kcal
(20%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
202mg
(8%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
47g
(94%)
Vitamin A
458IU
(9%)
Vitamin C
0.01mg
(0%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cupcakes
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 202mg | 8% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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