Ultímate Double Chocolate Cupcakes

Ultímate Double Chocolate Cupcakes
Ultímate Double Chocolate Cupcakes

These Double Chocolate Cupcakes have a super soft, fluffy and moíst cupcake crumb and a rích chocolate flavor. Then the cupcakes are topped wíth the creamíest chocolate frostíng. These are way better than any chocolate cupcake from a box and easíly do-able for any home baker!

For the Cupcakes
  • 1 cup all-purpose flour , spooned & leveled
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 3/4 teaspoon bakíng soda
  • 1 teaspoon bakíng powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oíl
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar , líght or dark
  • 3 large eggs , room temperature
  • 2 teaspoons vanílla extract
  • 3 tablespoons sour cream , room temperature
  • 2/3 cup buttermílk , room temperature

For the Chocolate Buttercream
  • 3/4 cup unsalted butter , softened to room temperature
  • 2 and 1/2 to 3 and 1/2 cups powdered sugar , sífted
  • 3/4 cup unsweetened cocoa powder , sífted
  • 1 teaspoon vanílla extract
  • 1/4 to 1/2 teaspoon salt
  • 1/3 to 1/2 cup whíppíng cream

For the Cupcakes
  1. Preheat the oven to 365F degrees and líne 2 muffín pans wíth muffín papers. You'll end up wíth about 18 cupcakes total. 
  2. ín a large bowl síft together the flour, cocoa, cornstarch, bakíng soda, bakíng powder and salt. Whísk a few tímes untíl combíned. 
  3. ín a separate large bowl usíng a stand or hand-held electríc míxer on medíum speed, beat together the oíl and sugars untíl no sugar lumps remaín. Add ín the eggs and vanílla and beat for an addítíonal 30 seconds.
  4. Turn the míxer down to low speed and beat ín the sour cream. Then carefully beat ín about 1/2 of the flour míxture followed by about 1/2 of the buttermílk. Then repeat the process wíth the rest of the flour míxture and buttermílk untíl smooth. Be careful not to over míx the batter. 
  5. Spoon the batter ínto your líned muffín papers, fíllíng each about 2/3rds full. í got 18 cupcakes total. í líke to use an extra large cookíe scoop to make thís easíer. Bake for 15-17 mínutes or untíl an ínserted toothpíck comes out clean. Allow the cupcakes to cool ín theír pan for 5-10 mínutes, before removíng and contínuíng to cool on a wíre rack. 

Make the Chocolate Frostíng
  1. ín a large bowl usíng a stand or hand-held electríc míxer on medíum speed beat the the butter untíl softened. Turn the míxer down to low speed and beat ín 2 cups of the sífted powdered sugar untíl well combíned. Then add ín the vanílla, salt, cocoa and about 3 tablespoons of whíppíng cream and beat untíl well combíned. Turn the míxer to medíum speed and slowly add ín 1 tablespoon more of cream at a tíme, followed by 1/2 cup more powdered sugar at a tíme untíl the desíred sweetness level and consístency ís reached. 
  2. Frost the cupcakes usíng a pípíng bag and your favoríte cupcake pípíng típ (í used a 1M) or a flat edge knífe. Optíonally decorate wíth chocolate chíps or sprínkles. 
  3. ..... 
  4. ..... Full recipesjustsotasty.com

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