» » Double Chocolate Cupcakes

Double Chocolate Cupcakes

Double Chocolate Cupcakes



Prep Time 30 mins
Cook Time 15 mins
Total Time 2 hr
Course: Dessert
Servings: 18 cupcakes
Calories: 355 kcal

These Double Chocolate Cupcakes have a super soft, fluffy and moist cupcake crumb and a rich chocolate flavor. Then the cupcakes are topped with the creamiest chocolate frosting. These are way better than any chocolate cupcake from a box and easily do-able for any home baker!

Ingredients
For the Cupcakes

  • 1 cup all-purpose flour , spooned & leveled
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar , light or dark
  • 3 large eggs , room temperature
  • 2 teaspoons vanilla extract
  • 3 tablespoons sour cream , room temperature
  • 2/3 cup buttermilk , room temperature*

For the Chocolate Buttercream

  1. 3/4 cup unsalted butter , softened to room temperature
  2. 2 and 1/2 to 3 and 1/2 cups powdered sugar , sifted
  3. 3/4 cup unsweetened cocoa powder , sifted
  4. 1 teaspoon vanilla extract
  5. 1/4 to 1/2 teaspoon salt
  6. 1/3 to 1/2 cup whipping cream


Instructions
For the Cupcakes

  1. Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18 cupcakes total. 
  2. In a large bowl sift together the flour, cocoa, cornstarch, baking soda, baking powder and salt. Whisk a few times until combined. 
  3. In a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the oil and sugars until no sugar lumps remain. Add in the eggs and vanilla and beat for an additional 30 seconds.
  4. Turn the mixer down to low speed and beat in the sour cream. Then carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Then repeat the process with the rest of the flour mixture and buttermilk until smooth. Be careful not to over mix the batter. 
  5. Spoon the batter into your lined muffin papers, filling each about 2/3rds full. I got 18 cupcakes total. I like to use an extra large cookie scoop to make this easier. Bake for 15-17 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 5-10 minutes, before removing and continuing to cool on a wire rack. 

Make the Chocolate Frosting

  1. In a large bowl using a stand or hand-held electric mixer on medium speed beat the the butter until softened. Turn the mixer down to low speed and beat in 2 cups of the sifted powdered sugar until well combined. Then add in the vanilla, salt, cocoa and about 3 tablespoons of whipping cream and beat until well combined. Turn the mixer to medium speed and slowly add in 1 tablespoon more of cream at a time, followed by 1/2 cup more powdered sugar at a time until the desired sweetness level and consistency is reached. 
  2. Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles. 


Recipe Notes
*If you don't have buttermilk, add 1 and 1/2 teaspoons distilled vinegar to a liquid measuring cup and fill to the 2/3 cup line with 2% or whole milk. Allow to sit for 5 minutes for the milk to sour.
**Cupcakes keep well in an airtight container at room temperature for 2-3 days, or in an airtight container in the fridge for 3-5 days.


source:https://www.justsotasty.com