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:; 2 Tablespoons Butter, Softened; 3/4 cups Sugar; 1 whole Egg; 1 whole Egg White; 1/2 cups Plus 2 Tablespoons Buttermilk; 1/3 cups Water; 1 Tablespoon White Vinegar; 1 teaspoon Vanilla Extract; 1-1/2 cup All-purpose Flour; 1/4 cups Baking Cocoa; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/3 cups Mini Chocolate Chips, Dark Or Semi Sweet; _____; FOR THE FROSTING:; 3 whole Large Egg Whites; 1 cup Sugar; 1 pinch Salt; 1/3 cups Light Corn Syrup

Servings: persons

FOR THE CUPCAKES:
2 Tablespoons Butter, Softened
3/4 cups Sugar
1 whole Egg
1 whole Egg White
1/2 cups Plus 2 Tablespoons Buttermilk
1/3 cups Water
1 Tablespoon White Vinegar
1 teaspoon Vanilla Extract
1-1/2 cup All-purpose Flour
1/4 cups Baking Cocoa
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/3 cups Mini Chocolate Chips, Dark Or Semi Sweet
_____
FOR THE FROSTING:
3 whole Large Egg Whites
1 cup Sugar
1 pinch Salt
1/3 cups Light Corn Syrup

1
In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white one at a time, beating well after each addition. Beat on high until light and fluffy. Stir in the next 4 ingredients.
2
In a separate bowl, combine flour, cocoa, baking soda and salt: add to the creamed mixture just until moistened. Stir in chocolate chips.
3
Fill well greased muffin cups 3/4 full (makes around 14 standard sized cupcakes). Bake at 375 for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes before removing from pans to wire racks.
4
FROSTING:
5
Half fill a saucepan with water and bring to a boil over medium heat. Lower the heat so the water simmers. Use a hand whisk to combine all ingredients in the bowl of a heavy-duty mixer. Place the mixing bowl over the pan of simmering water and gently whisk until the ingredients are hot and sugar has dissolved.
6
Attach the bowl to the mixer and whip the icing with the whisk attachment on medium speed until peaks are stiff. Frost cooled cupcakes.

973

kcal

Calories

Fat

124

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 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 Tablespoons Butter, Softened, 3/4 cups Sugar, 1 whole Egg, 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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