Chocolate Extreme Cupcakes Recipe

Name: Chocolate Extreme Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, softened; ½ cup sugar; 1 cup firmly packed light brown sugar; 4 large eggs; 3 (1 ounce) unsweetened chocolate squares, melted; 3 (1 ounce) semisweet baking chocolate squares, melted; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; jumbo paper baking cup; ½ cup butter, softened; 1 (16 ounce) package powdered sugar; 1 cup semi-sweet chocolate chips, melted; ½ cup whipping cream; 2 teaspoons vanilla extract; salt, a pinch

Servings: persons

1 cup unsalted butter, softened
½ cup sugar
1 cup firmly packed light brown sugar
4 large eggs
3 (1 ounce) unsweetened chocolate squares, melted
3 (1 ounce) semisweet baking chocolate squares, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
jumbo paper baking cup
½ cup butter, softened
1 (16 ounce) package powdered sugar
1 cup semi-sweet chocolate chips, melted
½ cup whipping cream
2 teaspoons vanilla extract
salt, a pinch

1
Preheat oven to 350; beat butter at medium speed with an electric mixer until creamy.
2
Gradually add sugars, beating well.
3
Add eggs, 1 at a time, beating after each addition.
4
Add melted chocolates and vanilla, beating well.
5
Combine flour, baking soda, and salt; add to batter alternately with buttermilk, beginning and ending with flour mixture.
6
Beat at low speed after each addition until blended.
7
Place the baking cups in jumbo muffin pans.
8
Spoon batter into cups, filling 3/4 full.
9
Bake for 30 minutes or until a pick comes out clean; cool in pan on racks, 5 minutes.
10
Remove from pans and cool completely on racks.
11
Make frosting--beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with melted chocolate and whipping cream.
12
Beat at low speed after each addition until blended; stir in vanilla and salt.
13
Spread cooled cupcakes with frosting.

2946

kcal

Calories

196

Fat

269

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 18 ingredients. The key ingredients include: 1 cup unsalted butter, softened, ½ cup sugar, 1 cup firmly packed light brown sugar, 4 large eggs, and more.

Yes, Chocolate Extreme Cupcakes 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 Extreme Cupcakes

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