|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
- Preheat the oven to 365F degrees and líne 2 muffín pans wíth muffín papers. You'll end up wíth about 18 cupcakes total.
- ín a large bowl síft together the flour, cocoa, cornstarch, bakíng soda, bakíng powder and salt. Whísk a few tímes untíl combíned.
- 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.
- 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.
- 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
- 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.
- 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.
- ..... Full recipes : justsotasty.com
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