Double Chocolate Cupcakes With Chocolate Frosting

Name: Double Chocolate Cupcakes With Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 Tablespoons Vegetable Oil; 1/2 cups Chocolate Chips; 1 stick Butter; 3/4 cups Flour; 3 Tablespoons Flour; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/2 cups Cocoa Powder; 3/4 teaspoons Sea Salt; 1/2 cups Raw Sugar; 1/2 cups Brown Sugar; 2 whole Eggs; 1 Egg Yolk; 1/2 teaspoons Vanilla; 1/2 cups Greek Yogurt Or Sour Ceam; 1/2 cups Hot Water; FOR THE FROSTING:; 1 stick Butter, Softened; 3 cups Powdered Sugar; 3/4 cups Cocoa Powder; 1 teaspoon Vanilla; Milk, For Thinning; Dark Chocolate Sprinkles, Optional For Topping

Servings: persons

FOR THE CUPCAKES:
2 Tablespoons Vegetable Oil
1/2 cups Chocolate Chips
1 stick Butter
3/4 cups Flour
3 Tablespoons Flour
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/2 cups Cocoa Powder
3/4 teaspoons Sea Salt
1/2 cups Raw Sugar
1/2 cups Brown Sugar
2 whole Eggs
1 Egg Yolk
1/2 teaspoons Vanilla
1/2 cups Greek Yogurt Or Sour Ceam
1/2 cups Hot Water
FOR THE FROSTING:
1 stick Butter, Softened
3 cups Powdered Sugar
3/4 cups Cocoa Powder
1 teaspoon Vanilla
Milk, For Thinning
Dark Chocolate Sprinkles, Optional For Topping

1
Preheat oven to 350 F. Line a 12-count cupcake baking pan with paper liners.
2
Place vegetable oil, chocolate chips and butter into a microwave safe dish. Microwave for 30 second increments, mixing each 30 seconds, and continuing until just melted.
3
Blend the flour through sea salt in a medium sized dish. Stir until mixed.
4
In a large bowl blend the sugars, eggs and vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
5
Alternate adding the flour mixture and the yogurt into the sugar mix. Blend till just mixed (I used a whisk). Add the hot water at the very last, and blend till it's mixed.
6
Use a cookie scoop to split the mixture equally between your cupcake liners. I filled mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
7
Cook for 16 to 18 minutes, or till a toothpick inserted in the center comes out clean. Remove from oven and allow to cool before frosting.
8
Whip the butter in a large bowl using an electric mixer for around 2 minutes. Next, gradually add the powdered sugar along with the cocoa powder, mixing as you go. Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
9
Pipe the icing on top of the cupcakes by using a sealed star tip. Top with dark chocolate sprinkles.

1463

kcal

Calories

Fat

199

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.

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 24 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 Tablespoons Vegetable Oil, 1/2 cups Chocolate Chips, 1 stick Butter, and more.

Yes, Double Chocolate Cupcakes With 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.

That's it — enjoy your meal!