adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double Chocolate Cupcakes
Double Chocolate Cupcakes
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulgent chocolate cupcakes with rich frosting and festive sprinkles, ideal for any celebration.
Ingredients:
  • For the cupcakes:
  • 1 cup (4 1/2 oz) all-purpose flour
  • 1/2 cup (2 oz) Dutch-processed cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup (200g/7 oz) sugar
  • 3/4 cup buttermilk
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • For the frosting:
  • 8 ounces dark chocolate
  • 1 tablespoon corn syrup
  • 1/2 cup softened unsalted butter
  • 1 1/2 to 2 cups powdered sugar
  • 2 tablespoons Dutch-processed cocoa powder
  • 4 to 6 tablespoons heavy whipping cream
  • Pinch of kosher salt
  • Chocolate sprinkles
Instructions:
  • Preheat the oven to 350°F. Place 12 paper liners in a muffin tin.
  • Prepare the cake batter: Combine flour, cocoa powder, baking powder, baking soda, salt, and sugar in a mixing bowl. In a large liquid measuring cup, whisk together buttermilk, canola oil, eggs, and vanilla. Gently pour the buttermilk mixture into the dry ingredients and whisk until the batter is smooth and well combined.
  • Bake the cupcakes: Fill each muffin cup generously with batter. Bake in the preheated oven for 25 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the center comes out clean. Cool completely on a rack before frosting.
  • Melt the frosting chocolate in a glass measuring cup in the microwave in 30-second intervals, stirring between each, until smooth. Stir in the corn syrup and allow it to cool to room temperature. To speed up cooling, you can pour it into a wide, shallow bowl.
  • For the frosting: In a stand mixer bowl, whip soft butter. Blend in 1 1/2 cups powdered sugar and cocoa until combined (don't worry if it looks crumbly). Mix in 4 tablespoons heavy cream and salt until smooth. Incorporate room temperature chocolate and corn syrup until smooth. Adjust consistency by adding more powdered sugar or cream. Spread on cooled cupcakes with a spatula, knife, or pipe with a bag. Top with sprinkles, if desired.

Similar Recipes