Double Chocolate Cupcakes With Chocolate Frosting
photo by Cupcake Recipe Girl
- Ready In:
- 35mins
- Ingredients:
- 21
- Yields:
-
12 Cupcakes
- Serves:
- 12
ingredients
- 2 tablespoons vegetable oil
- 1⁄2 cup of fresh butter
- 1⁄2 cup chocolate chips
- 3⁄4 cup flour, plus
- 3 tablespoons flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 cup cocoa powder
- 3⁄4 teaspoon sea salt
- 1⁄2 cup raw sugar
- 1⁄2 cup brown sugar
- 2 medium eggs, plus
- 1 medium egg yolk
- 1⁄2 teaspoon vanilla
- 1⁄2 cup Greek yogurt or 1/2 cup sour cream
- 1⁄2 cup hot water
-
ultimate chocolate frosting
- 1⁄2 cup of softened butter
- 3 cups powdered sugar
- 3⁄4 cup cocoa powder
- 1 teaspoon vanilla
- whole milk, for thinning
directions
- Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners.
- Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted.
- Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed.
- Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended.
- Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk). Include the hot water very last, and blend till it's mixed.
- Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time.
- Cook for 16 to 18 minutes, or till a tooth-pick comes out clear.
- For The Frosting.
- Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier.
- Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.
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RECIPE SUBMITTED BY
<p>Love everything about cooking and baking those treats</p>