Double Dark Chocolate Cupcakes With Dark Chocolate

Name: Double Dark 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:; 1/2 cups Butter (soft); 2/3 cups Sugar; 3 whole Eggs; 2 teaspoons Vanilla; 1 cup Flour; 3/4 cups Dark Cocoa Powder; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 cup Semi-Sweet Chocolate Chips; 1/4 cups Whole Milk; _____; FOR THE FROSTING:; 1/2 cups Butter; 1 cup Powdered Sugar; 3/4 cups Dark Cocoa Powder; 2 Tablespoons Milk

Servings: persons

FOR THE CUPCAKES:
1/2 cups Butter (soft)
2/3 cups Sugar
3 whole Eggs
2 teaspoons Vanilla
1 cup Flour
3/4 cups Dark Cocoa Powder
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1 cup Semi-Sweet Chocolate Chips
1/4 cups Whole Milk
_____
FOR THE FROSTING:
1/2 cups Butter
1 cup Powdered Sugar
3/4 cups Dark Cocoa Powder
2 Tablespoons Milk

1
Preheat the oven to 350 degrees (F). Prepare a muffin tin (18 count) with cupcake liners.
2
In the bowl of an electric mixer combine the butter and the sugar and beat until fluffy. Add the eggs and the vanilla and completely combine.
3
In a large bowl combine the flour, cocoa and baking powder and salt.
4
Add the chocolate chips to the dry ingredients (it helps them to not sink to the bottom of the cupcakes) and toss to coat the chips with flour.
5
Add the dry ingredients to the butter and sugar and combine until partially combined.
6
Add the milk and beat until the batter is thick and smooth. Evenly divide the batter among the liners.
7
Bake the cupcakes at 350 degrees for 20 minutes. Let cool.
8
While the cupcakes are cooling, make the frosting.
9
For the frosting:
10
Combine the frosting ingredients in a small bowl and using a hand held mixer, whip and beat until fluffy. Set aside.
11
When the cupcakes are completely cooled, frost with a small offset spatula or in a pastry bag fitted with a star tip.

1218

kcal

Calories

Fat

145

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 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Butter (soft), 2/3 cups Sugar, 3 whole Eggs, and more.

Yes, Double Dark 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.

That's it — enjoy your meal!

Double Dark Chocolate Cupcakes With Dark Chocolate Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions