Calling all chocolate lovers, these chocolate cupcakes are for you!
I made these chocolate cupcakes this weekend for my mom’s birthday. My mom is not a fan of anything vanilla, it’s all about chocolate for her. I’m not sure where I get my intense love of vanilla from, as it certainly would not be from her! So double chocolate cupcakes it was. This recipe is great as it makes 12 cupcakes. Most cupcake recipes make 24 cupcakes, which is great, but sometimes it’s just more than you need. In this case a recipe that makes one dozen cupcakes was perfect.
These are very simple and straight forward to make. No mixer needed for the cupcakes (one is helpful for the frosting), no complicated ingredients, almost as easy as opening up a box of cake mix. I made these using dark chocolate cocoa powder, but if dark chocolate is not your thing, you can always go with regular cocoa powder. There is also a small amount of coffee in the cake, but it does not leave a coffee flavor, it just gives the chocolate a bit more of a kick.
You can whip these chocolate cupcakes up in no time. The cake is a little denser than some cakes. Personally I prefer a dense cake, I’ve never been a fan of super airy cakes. I like some substance, something to sink my teeth into, something to hold up a generous helping of frosting on top. By no means do these cupcakes cross over anywhere near brownie consistency, they just are a tad more dense and fudgy than some cupcake recipes.
And the frosting, oh my, it’s amazing. So simple and so delicious. I used a combo of dark chocolate and regular cocoa for the frosting. Because the cupcakes were a dark chocolate, I wanted to lighten up the frosting just a bit, and going with half dark and half regular cocoa was perfect for that.
Double Chocolate Cupcakes
- 1/4 cup dark cocoa regular cocoa will work as well
- 1 cup and 2 TBSP all purpose flour
- 1 and 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg plus 1 egg yolk both at room temperature
- 1/2 cup firmly packed brown sugar
- 1/2 cup white sugar
- 1/2 cup milk
- 1/3 cup sour cream
- 1/3 cup brewed coffee
- 1/2 cup butter melted but starting to cool
- 1/2 cup butter softened but not melted
- 1/3 cup cocoa powder
- 1/3 cup dark cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk half and half or heavy cream (I use half and half)
- 2 tsp vanilla
- Pinch of salt if desired for taste
- Preheat oven to 350 degrees F.
- Line muffin pan with 12 cupcake wrappers.
- In a large bowl, combine cocoa powder, flour, baking soda and salt. Mix well and set aside.
- In a separate bowl, combine egg, egg yolk and sugars. Mix well by hand to combine. STir in milk and sour cream, stirring well to combine. Add in coffee and butter, mixing well to combine. Mix with dry ingredients until well combined.
- Fill liners with cupcake batter, approximately 3/4 of the way full.
- Bake for 15-20 minutes or until cupcakes bounce back when lightly pressed and toothpick inserted into center comes out clean. Remove from oven and allow to cool for at least 30 minutes prior to frosting.
- Beat butter in bowl until creamy. Add in cocoa and mix well to combine. Add half the powdered sugar and half the milk and beat well until combined, then add remaining powdered sugar, milk, vanilla and salt, beating well for approximately 2-3 minutes. If needed more milk can be added to thin frosting or more powdered sugar can be added to thicken frosting to reach desired consistency. Once cupcakes are completely cool, frost.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
If you love chocolate, you might want to try some of these recipes…
Don’t forget to check out my new book, Smart Cookie!