Double Chocolate Cupcakes With Dark Chocolate Buttercream Recipe

Name: Double Chocolate Cupcakes With Dark Chocolate Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/4 cups Butter; 4 ounces, weight Bittersweet Dark Chocolate; 1/4 cups Packed Brown Sugar; 1/4 cups Granulated Sugar; 1/4 cups Unsweetened Cocoa Powder; 1/4 teaspoons Salt; 1/4 teaspoons Baking Soda; 1/2 cups All-purpose Flour; 1/4 cups Milk; 1/4 cups Sour Cream; 1/2 teaspoons Vanilla; 1 whole Egg (or Substitute 1 Tablespoon Vinegar For 1 Egg); FOR THE BUTTERCREAM:; 4 ounces, weight Bittersweet Dark Chocolate; 6 Tablespoons Softened Butter; 2 cups Powdered Sugar; 1/2 teaspoons Vanilla; 3 Tablespoons Milk (give Or Take); 1/4 cups Toasted, Chopped Hazelnuts For Garnish (optional)

Servings: persons

FOR THE CUPCAKES:
1/4 cups Butter
4 ounces, weight Bittersweet Dark Chocolate
1/4 cups Packed Brown Sugar
1/4 cups Granulated Sugar
1/4 cups Unsweetened Cocoa Powder
1/4 teaspoons Salt
1/4 teaspoons Baking Soda
1/2 cups All-purpose Flour
1/4 cups Milk
1/4 cups Sour Cream
1/2 teaspoons Vanilla
1 whole Egg (or Substitute 1 Tablespoon Vinegar For 1 Egg)
FOR THE BUTTERCREAM:
4 ounces, weight Bittersweet Dark Chocolate
6 Tablespoons Softened Butter
2 cups Powdered Sugar
1/2 teaspoons Vanilla
3 Tablespoons Milk (give Or Take)
1/4 cups Toasted, Chopped Hazelnuts For Garnish (optional)

1
Preheat oven to 350 degrees F. Line a muffin tin with 8 paper liners and set aside.
2
In a small bowl, melt butter and chocolate together until smooth (do this in the microwave for 30 seconds at a time, stirring in between and stopping once melted). Set aside to cool.
3
In a large bowl, combine brown sugar, sugar, cocoa powder, salt, baking soda and flour. Set aside.
4
In a liquid measuring cup, stir remaining wet ingredients together {milk, sour cream, vanilla and the egg or vinegar.} Create a well in the middle of the dry ingredients and pour in the wet ingredients along with the melted chocolate mixture. Stir batter together until just combined. Divide evenly between 8 muffin tins and bake 20-25 minutes or until a toothpick comes out clean when inserted. Cool before frosting.
5
For the frosting, melt chocolate on low heat in the microwave (heat for 30 seconds at a time and stir between each). Once it's melted, set aside and cool to room temperature.
6
In the bowl of a stand mixer, stir together butter and cooled melted chocolate. Stir in powdered sugar and vanilla. Scrape sides of the bowl and stir again. Spoon in milk by the teaspoon until frosting is to your desired consistency. Scrape sides of bowl and mix again. Frost cupcakes generously with frosting and top with toasted, chopped hazelnuts.

1046

kcal

Calories

Fat

137

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:, 1/4 cups Butter, 4 ounces, weight Bittersweet Dark Chocolate, 1/4 cups Packed Brown Sugar, and more.

Yes, Double Chocolate Cupcakes With Dark Chocolate Buttercream 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 With Dark Chocolate Buttercream

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