Chocolate-Chocolate Cupcakes With White Frosting

Name: Chocolate-Chocolate Cupcakes With White Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup unsweetened cocoa; ¾ cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup sugar; 3 large eggs, at room temperature; 1 teaspoon vanilla extract; ½ cup sour cream; 1 ½ cups milk chocolate chips; ½ cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 2 -3 tablespoons milk

Servings: persons

¾ cup unsweetened cocoa
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup sour cream
1 ½ cups milk chocolate chips
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 -3 tablespoons milk

1
Sift the first 4 ingredients together in a bowl; set aside.
2
With an electric mixer, beat the butter and sugar together on medium speed until light and fluffy.
3
Add eggs, 1 at a time, beating until well blended after each addition; stir in vanilla.
4
Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture; beat on low speed until blended after each addition; stir in morsels.
5
Place 12 paper baking cups in a muffin pan; spoon batter evenly into cups, filling completely full.
6
Bake in a preheated 350 oven for 25-30 minutes or until a pick comes out clean.
7
Cool in pan 5 minutes; transfer to a wire rack, and cool 30 minutes or until completely cool.
8
Make White Frosting: with an electric mixer, beat butter on med-high speed until creamy.
9
Gradually beat in sugar until smooth.
10
Beat in vanilla and 2 tablespoons milk, adding more milk, if necessary, for desired consistency.
11
Spread cooled cupcakes evenly with White Frosting.

1618

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: ¾ cup unsweetened cocoa, ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, and more.

Yes, Chocolate-Chocolate Cupcakes With White 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.

That's it — enjoy your meal!