5.0 from 6 votes
Double Chocolate Cupcakes
These double chocolate cupcakes are moist, decadent and the perfect indulgence for any chocolate lover!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 10 cupcakes
Calories: 391 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.