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 RECIPE - (4.4/5)



Chocolate Chocolate Cupcakes with Double Chocolate Frosting Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 22

Double Chocolate Frosting:
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
Yields: 2 quarts
Frosting
Ingredients:
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 2-3 tablespoons soymilk, as needed Frosting Directions: In the bowl of a stand mixer, whip shortening and margarine with the paddle attachment until completely combined. 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, add the melted chocolate, vanilla, and soy milk and mix on low until the liquids are incorporated. Scrape the bottom of the bowl, and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes

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

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 14 cupcakes.

Number Of Ingredients 13

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips., Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

THE BEST CHOCOLATE CUPCAKES EVER!



The Best Chocolate Cupcakes Ever! image

A chocolaty moist cupcake to brighten up your day. It's super easy and fun to make.

Provided by Samtro91

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 35m

Yield 6

Number Of Ingredients 9

¾ cup all-purpose flour
¾ cup white sugar
3 tablespoons cocoa powder, or more to taste
½ teaspoon baking powder
3 tablespoons margarine, softened
3 tablespoons water
½ egg
3 ½ teaspoons vanilla extract
6 milk chocolate candy kisses (such as Hershey's Kisses®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
  • Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
  • Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
  • Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 41.7 g, Cholesterol 16.5 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 113.7 mg, Sugar 25.5 g

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES



Double Chocolate-Irish Cream Cupcakes image

I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!

Provided by asteingruby

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk
¼ cup Irish cream liqueur (such as Baileys®)
¼ cup strong brewed coffee
6 ounces semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

These are chocolate cupcakes with chocolate chips. They are flavored with orange juice; I just love the taste combo of chocolate and orange! To stay on the healthy side of things, they only use 3 T. oil for fat. And besides...we NEED the bioflavanoids in chocolate, right? Er, uh, or whatever those health people said.

Provided by Debbie R.

Categories     Dessert

Time 27m

Yield 10 muffins

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1/3 cup water
1/3 cup mini chocolate chip
1 teaspoon confectioners' sugar (optional)

Steps:

  • Combine dry ingredients. Make a well in the middle.
  • In a separate bowl, combine wet ingredients, including the 1/3 cup water.
  • Put wet mixture in the well of dry ingredients. Stir just until moistened.
  • Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
  • Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.).
  • Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
  • Number of muffins really depends on how full you fill your tins.
  • Sprinkle tops with confection's sugar, if desired.

Nutrition Facts : Calories 185.7, Fat 6.2, SaturatedFat 1.6, Sodium 243.5, Carbohydrate 30.5, Fiber 1.3, Sugar 14.3, Protein 2.7

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