Double Chocolate Cupcakes

Double Chocolate Cupcakes: These cupcakes are all chocolate, chocolate, chocolate, with a little more chocolate thrown in for good measure. Pure chocolate indulgence. 

Hello, fabulously chocolatey cupcakes. You’re a chocolate lover’s dream and a fitness-NYE-resolution’s worst nightmare.

I know. It’s the New Year. It’s the time most people are trying to work off all of the Christmas desserts and start the New Year with a healthy bang. The time when many resolutions are founded on fitness goals and healthy habits.

And I’m still over here posting about chocolate, cake, and chocolate cake.

I’m a firm believer that chocolate should make an appearance into a diet at least once a week. It totally has health benefits and whatnot. I’ve read articles, guys, it’s a real thing. I don’t know if the articles really included chocolate chocolate cupcakes in their definition of healthy chocolate habits, but…whatever. These are gooood. Really good. So good I had to obnoxiously prolong the o’s.
But speaking of resolutions, are you a resolutions person? I can never decide. I’m sure that whenever I do come up with a resolution, I’m like the gang from Friends in “The One with All the Resolutions” where they all make resolutions but can’t stick with them for more than a few days.

Sticking to resolutions is hard. The struggle is so, so real. I have so much respect for all of you that complete your resolutions, because it’s a real hardship for me. Unless I make a realistic resolution like “Eat more chocolate.” Then I’ve got that sucker in the bag. #Winning.

This recipe begins with an intensely chocolatey base. The same batter I use for my Peppermint Mocha Cupcakes that are like starbs peppermint mochas and I’m so in love with both of them. I’d eat/drink one anytime, anyplace, anywhere.

Begin by creaming the butter for 2-3 minutes. While it sounds like a lifetime, the best cupcakes come from light and fluffy butter.

Next, add in the sugar to the butter and beat for another 4-5 minutes or so. Add in the eggs, one at a time, beating just until the yellow disappears.

Sift flour, baking soda, baking powder, salt, and espresso powder. Set aside.

Mix hot coffee with cocoa powder, stirring until smooth.

On low, slowly incorporate the dry and wet ingredients into the butter mixture, alternating between wet and dry ingredients, beginning and ending with dry ingredients. Do not overmix.

With a spatula, mix in vanilla extract, milk, and sour cream.

For the frosting, beat butter until light and fluffy. Add in cocoa powder, powdered sugar, and a pinch of salt. Add heavy cream. Mix until well blended. With a piping bag or a knife, frost the cupcakes once they have cooled.

Print

Double Chocolate Cupcakes

Prep Time

20 mins

Cook Time

17 mins

Total Time

37 mins

 

These cupcakes are all chocolate, chocolate, chocolate, with a little more chocolate thrown in for good measure. Pure chocolate indulgence. 

Course: Dessert

Cuisine: American

Keyword: Double Chocolate Cupcakes

Servings: 12 cupcakes

Author: Michelle

Ingredients

Chocolate Cupcakes

• 1/2 cup unsweetened cocoa powder
• 1 cup hot coffee, chocolate, espresso, or plain is best
• 1/2 cup butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 1/4 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp espresso powder
• 1 tsp vanilla extract
• 2 Tbsp milk
• 1/4 cup sour cream

Frosting

• 1/2 cup butter, softened
• 1/2 cup cocoa powder
• 2-3 cups powdered sugar
• 1-2 Tbsp heavy cream
• salt to taste

Instructions

1. Preheat oven to 350 degrees. Line a 12-tin cupcake pan with cupcake liners.
2. Combine cocoa and hot coffee together, stirring until smooth; set aside.
3. Beat butter with a standing mixer or hand mixer until creamy and fluffy, about 2-3 minutes. Gradually add in sugar, beating 4-5 minutes until it is light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
4. In a bowl, sift together flour, baking soda, baking powder, salt, and espresso powder.
5. Alternately mix the coffee/cocoa mixture and flour mixture with the butter batter, beginning and ending with the flour mixture. Do not overmix.
6. Add in vanilla extract, milk, and sour cream. Mix until just combined.
7. Divide batter evenly between muffin cups (the batter makes 12-14).
8. Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to overbake, as chocolate cupcakes can get very dry if overbaked.
9. Allow to cool.
10. For the frosting, beat butter until light and fluffy. Add in cocoa powder and 2 cups of powdered sugar. Add in heavy cream, a pinch of salt (salt brings out the chocolate flavor).
11. If the frosting seems too thin, add in the other cup of powdered sugar. If it seems too thick, add in more heavy cream.
12. Frost cupcakes and enjoy!