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
- 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
- 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
Preheat the oven to 165°C – 330°F and line muffin trays with papers.
Then cream the butter, vanilla and brown sugar until pale and fluffy.
Add the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
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.
Put the batter into the lined muffin tray cups, filling each to about half.
Bake for about 25 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
To Assemble the cupcakes
Put the chocolate buttercream in a piping bag and decorate the chocolate cupcakes with it.