Double Chocolate Cupcakes
Double Chocolate Cupcakes - The most tender and moist chocolate cupcakes topped with a rich chocolate frosting. A rich and decadent treat for the chocolate lover in your life!
Servings: 18
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water
Chocolate Buttercream Frosting
- 1 cup unsalted butter softened
- 1/2 cup cocoa powder
- 4-5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup milk
- Mini chocolate chips for garnish optional
Instructions
- Preheat oven to 350°F. Line muffin tins with 18 liners.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- In a separate bowl mix egg, buttermilk, vegetable oil, and vanilla together until smooth. Mix in hot water.
- Add egg mixture to the flour and mix until well combined and smooth.
- Divide batter evenly into the prepared muffin tins. Fill about 2/3 full.
- Bake for 18-20 minutes or until a tester comes out clean.
- Remove from the oven and cool completely.
- To prepare frosting, use an electric mixer to beat butter until creamy. Add cocoa powder, sugar, and vanilla and beat until fluffy. Mix in milk to desired consistency. You can adjust milk and sugar to get frosting to a spreadable consistency.
- Frost cupcakes using a piping bag or a knife once they are completely cooled. As soon as cupcakes are frosted sprinkle with mini chocolate chips, if desired.
Nutrition
Calories: 284kcal | Carbohydrates: 46g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 111mg | Potassium: 121mg | Fiber: 2g | Sugar: 38g | Vitamin A: 349IU | Calcium: 33mg | Iron: 1mg
