These cupcakes are a chocolate lovers dream, quick, east and delicious!
Double Chocolate Cupcakes with Chocolate Buttercream Frosting
Published on June 7, 2020 | In Cakes, Cupcakes | By Home Baking Association |
- Prep Time
- Cook Time
- 12 cupcakes
- Difficulty Level Easy
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- 0 ratings
- 1 cup all-purpose flour
- 1/2 cup unsweetened Cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 3/4 cup Buttermilk (add 2 teaspoons apple cider vinegar to 3/4 cup of milk, let sit for five minutes to activate)
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 1/2 teaspoon vanilla
- 1 1/2 cup (3 sticks) butter, softened to room temperature
- 4 cups powdered sugar
- 1/2 teaspoon of espresso powder*
- 3/4 cup unsweetened cocoa powder
- 3 - 4 tablespoon heavy cream
- 1 1/2 teaspoon vanilla
- Preheat the oven to 350°F. Line a muffin tin with 12 paper liners. Tip: Spray over top of cupcake tim to prevent cupcake overflow sticking to edge of pan
- In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together.
- In separate bowl mix all liquids together.
- Pour the liquid mixture into the dry ingredients and whisk until just smooth and combined. Do not over mix batter. Batter appears thin but will bake up light and fluffy.
- Pour batter evenly into prepare cupcake tins. Bake for 16-18 until either touching center of cupcake and it springs back or inserting a toothpick and comes out clean.
- Allow them to cool five minutes in pan before removing to wire rack to cool completely before frosting.
- Sift powdered sugar and cocoa powder together.
- In a the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium to high speed until pale and fluffy, about 5-7 minutes occasionally scraping down sides of the bowl.
- Add sugar/cocoa mixture along with 3 tablespoon of heavy cream and vanilla and mix on low speed until combined, scrapping down the sides of the bowl as needed. Use reserved cream if thinner consistency is needed.
- Using a piping bag or spatula frost cooled cupcakes, refrigerate any left over frosting.
- Optional: Sprinkle mini chocolate chips, shaved chocolate curls or colored sprinkles on top of cupcakes.
- Course : Dessert
- Recipe Type : Cakes & Cupcakes
Home Baking Association
The Home Baking Association (HBA) web site is a valuable resource for educators, parents, community service volunteers, scratch-bakers and anyone else interested in baking. Esteemed members of the baking community, ...Read more about this chef..
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