Chocolate chocolate cupcakes
These double chocolate cupcakes start off with a better than boxed cake cupcake base, soft and moist with lots of chocolate flavor, and they're topped with a chocolate filled, creamy and perfectly sweet buttercream frosting. These no fuss cupcakes will resolve any chocolate craving, and they're great for any celebration.
I went through many rounds of cake recipes to get to this perfect texture and chocolate taste. I wanted something that was almost as easy as a boxed cake mix, but with a stronger chocolate flavor and of course a homemade feel. The cake itself comes together with simple ingredients, and cocoa powder brings all of the chocolate flavor we need in the cake. The quality of cocoa powder is important in this recipe, and worth the splurge. My favorite is the Valrhona dutch processed - I always feel that it brings an intense chocolate flavor which is just what we want for something so chocolate forward.
For the frosting, I decided to use melted chocolate in addition to cocoa powder. I like this recipe best with a combination of milk and semisweet chocolate but this is completely baker's choice. Though the frosting comes together simply just like any other frosting, the timing and temperature of the melted chocolate getting added to your frosting is really important. There are two things that can happen if the melted chocolate is at the wrong temperature - if the chocolate is warmer than your butter it can cause clumps of butter to form, and if the chocolate is cooler than your butter then small chunks of chocolate can form in your frosting. I think we can all agree that small chunks of chocolate is the preferred option, so if you're unsure if your chocolate is cool enough yet it's better to wait before pouring into your mixer! I typically melt my chocolate about 15 minutes before I plan to start my frosting which seems to be the sweet spot giving it enough time to cool off but not too much time.
When it comes to decoration that is where things get extra fun. I love adding sprinkles around the edges of the frosted cupcakes, but your options are endless - crushed oreos, a chocolate drizzle, peanut butter cups! If you want to decorate with sprinkles like I did, I pick up a handful of sprinkles and gently twirl the edges of the frosted cupcake into the sprinkles gently pressing and securing in the sprinkles. I love the texture it adds, and it also looks great!
12 tablespoons (3/4 cup) unsalted butter at room temperature 170g
1 cup granulated sugar 192g
1/3 cup + 1 tablespoon light brown sugar 76g
2 large eggs + 1 large egg yolk
2 teaspoons vanilla extract
3/4 cup milk (whole milk recommended)
1/2 cup cutch processed cocoa powder 53g
1 1/3 cups all purpose flour 160g
1 1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter at room temperature 226g
1 teaspoon vanilla extract
1 cup powdered sugar 120g
3 tablespoons cocoa powder 20g
1/2 cup (3oz) semisweet chocolate
1/2 cup (3oz) milk chocolate
Optional: rainbow sprinkles
Total time: About 3 hours including chill time
Prep time: About 30-45 minutes
Bake time: 23-27 minutes
Chill time: 1-2 hours
Servings: 12-14 cupcakes
Hand mixer or stand mixer with paddle attachment
Preheat your oven to 325 degrees. And if you haven't already, ensure that your eggs and milk are out of the fridge so they can begin to come down to room temperature.
Make your cupcakes. Melt your butter and add to a large bowl if using a hand mixer, or your stand mixer bowl with the paddle attachment.
Add in your granulated sugar and light brown sugar. Mix at a high speed for about a minute.
Next, add in your two eggs and extra yolk and mix at a medium speed for about a minute or two until your mixture is fully combined and has lightened in color.
Measure your milk, and stir in your vanilla extract. Add about half of this mixture into your butter and sugar, and mix at a low speed for about 30 seconds until combined.
Add in your cocoa powder and continue to mix at a low to medium speed until fully incorporated. Then, add in the rest of your milk mixture and mix at a low speed for another minute. Scrape down the sides of your bowl and mixer and mix again until fully combined.
Finally, add in your remaining dry ingredients - flour, salt, and baking powder. Mix at the lowest speed until smooth, pausing partway through to scrape down your bowl and mixer and mixing only as long as necessary.
Line your cupcake pan with cupcake liners, this recipe should make 12 full cupcakes if filled just below the top of the cupcake liners or about 14 if you like to fill your cupcakes a bit less. I like to fill the batter just below the cupcake liner top and it typically makes a perfect dozen.
Bake your cupcakes for about 22-27 minutes (this will depend on how high you fill your cupcakes) and allow them to cool at room temperature until cool to the touch, about 1-2 hours. You'll know your cupcakes are done when there is no longer any movement if you shake your pan, and the center is just firm to the touch (though be careful!)
Remove your unsalted butter for your frosting from the fridge so it can come to room temperature
Make your frosting and finish your cupcakes. About 15 minutes before you plan to start your frosting, melt your chocolate. You can do this in 20-30 second intervals in the microwave, stirring between each time. Set your chocolate aside to cool slightly - it's important that your melted chocolate is room temperature yet still pourable when you start to make your frosting.
Place your unsalted butter into a large bowl if using a hand mixer, or into your stand mixer bowl with the paddle attachment - I recommend using a stand mixer if you have one. Mix at a high speed for about a minute or two until your butter softens and smooths.
Scrape down the sides of your mixer, add in your vanilla extract and mix again for a minute at the highest speed.
Next, add in your powdered sugar and cocoa powder. Turn your mixer on slowly and pulse until your dry ingredients begin to mix into your butter. Mix at the highest speed for 2-3 minutes.
Pause, scrape down the sides of your bowl and mixer, and then pour in your melted chocolate. Slowly turn your mixer back on and up to its highest speed and mix for about 3-5 minutes, pausing halfway through to scrape down your bowl and paddle attachment. You should notice your frosting continue to lighten in color and expand in size.
Frost your cupcakes, and if you'd like you can add sprinkles or anything else to finish them off - and enjoy!
Serve and store your cupcakes. You can enjoy your cupcakes right away, or store them in the fridge in an airtight container and they'll stay fresh for 4-5 days. You can also freeze your finished cupcakes and defrost at room temperature or in the fridge to enjoy any time. I like these cupcakes best at room temperature!
Carb and serving info:
Carbs for full recipe: 679
Carbs per serving (1 of 12): 57
Carbs per serving (1 of 14): 48
Carbs from frosting: 242
Carbs from cake: 437
Carbs from chocolate in frosting: 113
Sprinkles (about 1 1/2 teaspoon per cupcake): 5 added carbs
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.