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You are here: Home / Recipes / Baking / Double Chocolate Cupcakes

Double Chocolate Cupcakes

January 18, 2017 By Manu 1 Comment

Double Chocolate Cupcakes

I made these Double Chocolate Cupcakes for my youngest daughter’s birthday party in December and they were a hit with both adults and kids alike. I must admit that I usually do not like buttercream, as it is usually way too sweet for my taste, but this chocolate version got me hooked! I guess it’s the chocoholic in me who is speaking, but I could have eaten it with a spoon… I recommend you make the below dose, as I am sure some will go missing before you start piping it on the cupcakes! And in the rare event that you are still left with some buttercream after piping it on all your cupcakes, make sure to come back in a couple of days, as I will show you what you can make with it! And believe me, you will want to try it!!

Double Chocolate Cupcakes

Double Chocolate Cupcakes
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Double Chocolate Cupcakes

Double Chocolate Cupcakes - the perfect cupcake for any chocolate lover!
Course Dessert
Cuisine International
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 15
Author Manuela Zangara

Ingredients

Chocolate Cupcakes

  • 188 gms – 1 ½ cups flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 115 gms – 4 oz. unsalted butter at room temperature
  • 125 gms – 1 cup + 2 tbsp packed brown sugar
  • 2 eggs at room temperature
  • 1 tsp vanilla
  • ½ cup buttermilk or yogurt
  • 2 tbsp milk
  • 3 to 4 tbsp cocoa powder

Chocolate Buttercream

  • 170 gms – ¾ cup butter
  • 310 gms – 2 ½ cups icing sugar
  • 65 gms – ½ cup unsweetened cocoa powder
  • 60 ml – ¼ cup milk
  • 1 tsp vanilla extract

Instructions

Chocolate Cupcakes

  1. Preheat the oven to 165°C – 330°F and line muffin trays with papers.
  2. Combine the flour, cocoa, baking powder and salt together in a bowl and set aside.
  3. Then cream the butter, vanilla and brown sugar until pale and fluffy.
  4. Add the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
  5. Add the flour and cocoa powder mixture in three batches, alternating it with two additions of buttermilk (or yogurt) and milk. Beat until well combined.
  6. Put the batter into the lined muffin tray cups, filling each to about half.
  7. Bake for about 25 minutes or until cooked through.
  8. When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.

Chocolate Buttercream

  1. Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then slowly incorporate the icing sugar, cocoa powder, milk and vanilla extract. Mix well.

To Assemble the cupcakes

  1. Put the chocolate buttercream in a piping bag and decorate the chocolate cupcakes with it.

Double Chocolate Cupcakes

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Related Posts:

  • Strawberry Chocolate Cupcakes
  • Orchid and Chocolate Cupcakes
  • Vanilla Cupcakes with Jasmine Buttercream
  • Christmas Tree Cupcakes
  • Peanut Butter Choc Chip Cupcakes with Marshmallow Buttercream

Filed Under: Baking, Birthday, Cakes, Desserts, Special Occasions, Tea Time Tagged With: baking, buttercream, cake, chocolate, cupcakes, dessert, Special Occasions, sweets, tea time

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Leftover Buttercream Cookies »

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  1. Leftover Buttercream Cookies says:
    November 25, 2019 at 9:55 am

    […] made these with the chocolate buttercream from my Double Chocolate Cupcakes, but you can use ANY buttercream you […]

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Welcome to Manu’s Menu!

Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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