Double Chocolate Cupcakes are rich, deeply chocolate-y, and unbelievably moist from the cake–exactly what a cupcake should taste like!
I’m so sorry to do this to you. If you saw my latest post you’ll understand why. But you can’t blame me, it’s nearly impossible to abstain from filling your kitchen with dangerously delicious chocolate desserts this close to Valentine’s Day. Everyone says Valentine’s Day is just a marketing ploy to get us consumers to spend money for no real good reason. But if there’s chocolate involved, I’m not complaining.
Taste: So rich and deeply chocolate-y, exactly what a double chocolate cupcake should taste like. The frosting isn’t overly sweet thanks to the cream cheese which adds some tang.
Texture: The cake is unbelievably moist while the frosting is unbelievably smooth. Every bite just melts in your mouth.
Ease: A pretty simple homemade cupcake recipe.
Appearance: What is cuter than a cupcake?
Pros: A nearly perfect chocolate cupcake recipe.
Cons: Indulgent treat.
Would I make this again? Just writing this post has me longing for one. And they’re all gone. Boo.
How to make Double Chocolate Cupcakes
Yield: 18-20 Cupcakes
Cook: 45 minutes
- 1 cup plus 1 tablespoon sugar
- 3/4 cup plus 2 tablespoons flour
- 7 tablespoons cocoa powder (not Dutch-processed)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup boiling water
- Chocolate Cream Cheese Frosting (recipe below)
Chocolate Cream Cheese Frosting
- 1/2 cup (1 stick/8 Tablespoons) butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder, sifted
- 2 cups powdered confectioners sugar
- 1-2 tablespoons heavy cream
Preheat oven to 350 degrees F. Line 2 standard muffin pans with 18 cupcake liners; set aside.
Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. In a separate large bowl, mix together the egg, milk, oil, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed with a stand or hand mixer for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine.
Fill each cupcake liner three-quarters full with cake batter. Bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely before frosting.
Chocolate Cream Cheese Frosting
Place butter in a large mixing bowl and blend slightly with a stand or hand mixer. Add cream cheese and blend until combined, about 30 seconds. Add vanilla extract and cocoa powder and blend on low speed until combined. Add powdered sugar. Increase to medium speed and beat until it begins to get fluffy.
Slowly add the heavy cream, a little bit at a time until desired consistency is met (you want it thick enough to hold its shape but thin enough to be easily frosted with a piping bag). Beat until fluffy, about 1 minute.
Use at once or keep refrigerated. If saving for future use, bring frosting to room temperature and beat at medium for at least 30 seconds before using.
To pipe onto cupcakes, feed a large decorating tip to fit through the end of a piping bag (or alternatively, cut a hole in the tip of a ziploc bag and fit the tip through) and fill bag halfway with frosting. Push frosting in bag towards tip to release any air bubbles and twist the top of the bag closed so no frosting is pushed up and out (and all over your hand). Using a circular motion, pipe frosting starting from and edge of the cupcake and work your way inwards. Repeat for each cupcake, refilling piping bag as necessary but never exceeding the halfway point. Store frosted cupcakes in the fridge for up to 3 days, bringing down to room temperature before eating.
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