Double Chocolate Cupcakes Recipe

Name: Double Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Cake Flour; 1/2 cups Cocoa Powder; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 Large Eggs; 3/4 cups Light Brown Sugar; 2 teaspoons Vanilla Extract; 6 Tablespoons Vegetable Oil; 1/2 cups Sour Cream; 3/4 cups Chocolate Chips; FOR THE FROSTING:; 1 cup Unsalted Butter, Softened; 4 cups Icing Sugar; 1/2 cups Cocoa Powder; 4 Tablespoons Milk; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
1 cup Cake Flour
1/2 cups Cocoa Powder
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
2 Large Eggs
3/4 cups Light Brown Sugar
2 teaspoons Vanilla Extract
6 Tablespoons Vegetable Oil
1/2 cups Sour Cream
3/4 cups Chocolate Chips
FOR THE FROSTING:
1 cup Unsalted Butter, Softened
4 cups Icing Sugar
1/2 cups Cocoa Powder
4 Tablespoons Milk
1 teaspoon Vanilla Extract

1
Preheat the oven to 180u00b0C (350u00b0F or Gas 4). Line a 12-cup muffin tin with cupcake cases, and set aside.
2
Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3
Whisk eggs. Add sugar and whisk until combined. Add vanilla extract and vegetable oil, whisk until combined. Mix in dry ingredients, then fold in sour cream and chocolate chips.
4
Divide the batter evenly between the cupcake cases, filling only 2/3 full. Bake 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
5
For the frosting:
6
Using a handheld or stand mixer, beat together butter and icing sugar until light and fluffy. Beat in cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed. Transfer the frosting to a piping bag, and frost the cooled cupcakes. You could also frost the cupcakes using a palette knife, like I have here.
7
Garnish with chocolate chips.

1709

kcal

Calories

Fat

219

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: FOR THE CUPCAKES:, 1 cup Cake Flour, 1/2 cups Cocoa Powder, 1 teaspoon Baking Powder, and more.

Yes, Double Chocolate 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.

Double Chocolate Cupcakes

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