Double Chocolate Cupcakes Recipes Recipe Cards

DOUBLE CHOCOLATE CUPCAKES

Steps:

• 1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
• 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
• 3. Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
• 4. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
• 5. Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
• 6. Place pan on a cooling rack until cupcakes are cool to the touch.
• 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
• 2. Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
• 3. Sift together the powdered sugar and cocoa powder.
• 4. With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
• 5. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
• 6. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.

DOUBLE CHOCOLATE CUPCAKES

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.

DOUBLE CHOCOLATE CUPCAKES

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.

DOUBLE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 190C (175C fan assisted) 375F, Gas mark 5. Place 12 paper cupcake cases into a cupcake tin.
• Cream the butter and sugar together until pale and fluffy then gradually add the egg beating well all the time.
• Gently stir in the flour (or use the pulse setting on a mixer) adding it bit by bit.
• poon the mixture evenly into the 12 paper cases and bake for 15-20 minutes on the middle shelf of the oven.
• Remove from the oven and let them cool on a cooling rack.

DOUBLE CHOCOLATE MINI CUPCAKES

Steps:

• This recipe makes about 50 to 60 miniature cupcakes.
• Line miniature muffin tins with liners (I purchase the mini liners at a craft store that carries cake supplies).
• Preheat oven to 350. Sift flour, cocoa, baking soda and salt into a bowl and blend.
• Cream butter thoroughly, until very soft. Gradually add sugar and continue to beat for a minute or two. Beat in coffee mixture and vanilla.
• Add eggs one at a time and beat well after each addition.
• At low speed, add dry ingredients in three equal additions and milk in two equal additions. In other words, add one third of the dry mixture, then half of the milk, then another one third of the dry ingredients, followed by the rest of the milk, and then the last of the dry ingredients. Scrape down the bowl as needed. The mixture is about the consistency of a thick pudding.
• Stir in the miniature chocolate chips. Pour batter into cups. I fill them pretty close to the top; when they bake, they come over and make a mushroom shape, which is how I like them. If you prefer smaller, then fill accordingly. I have found that using a cookie scoop (looks like a small ice cream scoop, it's for cookie dough) works well to fill the muffin cups without too much mess.
• Bake at 350 for about 15 minutes or until toothpick comes out clean. Remove the cupcakes from the pan and let cool completely.
• For glaze, put chocolate, butter and cream in top of a double boiler (I just use two pots). Use low heat and stir until mixture is smooth. The glaze doesn't look very chocolate-like until right at the end. Stir completely to make as smooth as possible. Remove from heat and let the glaze cool for five minutes. Spoon glaze on each cupcake and swirl. A miniature rubber spatula works well. The glaze is very shiny, but becomes more fudge-like as it cools.
• Each time I make this recipe, I have glaze left over; you probably could cut it by one fourth, but I've never wanted to take a chance on not having enough. Anyway, as far as I'm concerned, the glaze left in the pan is the cook's reward -- have a couple spoonsfuls when you're done!

DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

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.

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES

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.