Chocolate Chocolate Cupcakes with Double Chocolate Frosting Recipe

Name: Chocolate Chocolate Cupcakes with Double Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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. …; 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 s…

Servings: persons

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
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
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 .

1
Preheat oven to 350 degrees Fahrenheit.
2
Line two 9 inch round cake pans with parchment.
3
Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl.
4
Set the bowl aside.
5
In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla.
6
Add the wet ingredients and whisk until just incorporated.
7
Add vinegar and incorporate.
8
Do not over mix batter.
9
Distribute batter evenly between cupcake holders or pans.
10
Bake for 20 minutes or until cake springs back to the touch.
11
Place the pans on the cooling rack to cool.
12
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.
13
Turn the pan upside to remove the cake

1613

kcal

Calories

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1 1/2 cups sugar, 3/4 cup cocoa, 2 teaspoons baking soda, and more.

Yes, Chocolate Chocolate Cupcakes with Double Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chocolate Cupcakes with Double Chocolate Frosting

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