Double Chocolate Cupcakes
Prep Time 30 mins
Cook Time 15 mins
Total Time 2 hr
Course: Dessert
Servings: 18 cupcakes
Calories: 355 kcal
These Double Chocolate Cupcakes have a super soft, fluffy and moist cupcake crumb and a rich chocolate flavor. Then the cupcakes are topped with the creamiest chocolate frosting. These are way better than any chocolate cupcake from a box and easily do-able for any home baker!
Ingredients
For the Cupcakes
For the Chocolate Buttercream
Instructions
For the Cupcakes
Make the Chocolate Frosting
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.
source:https://www.justsotasty.com
Prep Time 30 mins
Cook Time 15 mins
Total Time 2 hr
Course: Dessert
Servings: 18 cupcakes
Calories: 355 kcal
These Double Chocolate Cupcakes have a super soft, fluffy and moist cupcake crumb and a rich chocolate flavor. Then the cupcakes are topped with the creamiest chocolate frosting. These are way better than any chocolate cupcake from a box and easily do-able for any home baker!
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.
source:https://www.justsotasty.com