Chocolate Chocolate Cupcakes With Double Chocolate Frosting Recipe 445

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DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

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!

Provided by Fiona Dowling

Categories     Dessert

Time 2h

Number Of Ingredients 16

1 cup all-purpose flour (spooned & leveled)
2/3 cup cocoa powder (I use dutch processed)
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/2 cup granulated sugar
3 large eggs (room temperature)
2 teaspoons vanilla extract
3/4 cup buttermilk* (room temperature)
1 1/4 cup unsalted butter (softened to room temperature)
4-5 cups powdered sugar (sifted)
3/4 cup cocoa powder (sifted)
2 teaspoon vanilla extract
1/2 teaspoon salt
3-4 tablespoons heavy cream (or milk)

Steps:

  • Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18-20 cupcakes total.
  • In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
  • In a separate large bowl using a stand mixer or whisk, whisk together the oil, sugar, vanilla extract and eggs until no lumps remain. Whisk in the buttermilk.
  • Whisk in the dry ingredients about 1/2 at a time until smooth.
  • Spoon the batter into your lined muffin papers, filling each about 1/2 full. You should end up with 18-20 cupcakes total.
  • Bake 1 tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
  • Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling
  • In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.
  • Add in 2 cups powdered sugar, vanilla extract and salt and beat until combined.
  • Turn the mixer down to low speed and beat in the cocoa powder.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon cream until the desired sweetness and thickness is reach.
  • 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.

Nutrition Facts : Calories 354 kcal, Carbohydrate 45 g, Protein 3 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 153 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING



Chocolate Chocolate Cupcakes with Double Chocolate Frosting image

Provided by Food Network

Categories     dessert

Yield 18 cupcakes or 2x9" round cake layers

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
1/3 cup oil
1/2 brewed and cooled coffee
4 ounces of good quality dark chocolate, melted
1 teaspoon vanilla
2 teaspoons vinegar
3/4 cup non hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegan margarine
2 1/2 cups 10x powdered sugar
1/2 cup cocoa powder
8 ounces chocolate, melted
1 teaspoon vanilla
2-3 tablespoons soymilk, as needed

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
  • Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
  • Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake
  • In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
  • Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts

DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING



Double Chocolate Cupcakes With Chocolate Frosting image

Make and share this Double Chocolate Cupcakes With Chocolate Frosting recipe from Food.com.

Provided by Cupcake Recipe Girl

Categories     Dessert

Time 35m

Yield 12 Cupcakes, 12 serving(s)

Number Of Ingredients 21

2 tablespoons vegetable oil
1/2 cup of fresh butter
1/2 cup chocolate chips
3/4 cup flour, plus
3 tablespoons flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup cocoa powder
3/4 teaspoon sea salt
1/2 cup raw sugar
1/2 cup brown sugar
2 medium eggs, plus
1 medium egg yolk
1/2 teaspoon vanilla
1/2 cup Greek yogurt or 1/2 cup sour cream
1/2 cup hot water
1/2 cup of softened butter
3 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon vanilla
whole milk, for thinning

Steps:

  • Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners.
  • Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted.
  • Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed.
  • Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
  • Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk). Include the hot water very last, and blend till it's mixed.
  • Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
  • Cook for 16 to 18 minutes, or till a tooth-pick comes out clear.
  • For The Frosting.
  • Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
  • Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.

Nutrition Facts : Calories 445.3, Fat 22.1, SaturatedFat 12.3, Cholesterol 81.8, Sodium 380.6, Carbohydrate 64.6, Fiber 3.6, Sugar 50.7, Protein 4.3

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