Best Double Chocolate Cocoa Cupcakes Recipes

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DOUBLE CHOCOLATE CUPCAKES



Double chocolate cupcakes image

Double Chocolate Cupcakes are perfect for the chocolate lover in your life. They're sure to become a new family favorite!

Number Of Ingredients 16

1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 cup hot water
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup (2 sticks) unsalted butter
4 ounces unsweetened chocolate, melted and cooled for 5 minutes
1 pound powdered sugar
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1-3 tablespoons milk

Steps:

  • 1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
  • 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  • 3. Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
  • 4. Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
  • 5. Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
  • 6. Place pan on a cooling rack until cupcakes are cool to the touch.
  • 1.In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
  • 2. Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
  • 3. Sift together the powdered sugar and cocoa powder.
  • 4. With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
  • 5. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
  • 6. If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

These Double Chocolate Cupcakes have a super soft, fluffy and moist cupcake crumb and a rich chocolate flavor. Then the cupcakes are topped with the creamiest chocolate frosting. These are way better than any chocolate cupcake from a box and easily do-able for any home baker!

Provided by Fiona Dowling

Categories     Dessert

Time 2h

Number Of Ingredients 16

1 cup all-purpose flour (spooned & leveled)
2/3 cup cocoa powder (I use dutch processed)
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/2 cup granulated sugar
3 large eggs (room temperature)
2 teaspoons vanilla extract
3/4 cup buttermilk* (room temperature)
1 1/4 cup unsalted butter (softened to room temperature)
4-5 cups powdered sugar (sifted)
3/4 cup cocoa powder (sifted)
2 teaspoon vanilla extract
1/2 teaspoon salt
3-4 tablespoons heavy cream (or milk)

Steps:

  • Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18-20 cupcakes total.
  • In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt.
  • In a separate large bowl using a stand mixer or whisk, whisk together the oil, sugar, vanilla extract and eggs until no lumps remain. Whisk in the buttermilk.
  • Whisk in the dry ingredients about 1/2 at a time until smooth.
  • Spoon the batter into your lined muffin papers, filling each about 1/2 full. You should end up with 18-20 cupcakes total.
  • Bake 1 tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
  • Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling
  • In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.
  • Add in 2 cups powdered sugar, vanilla extract and salt and beat until combined.
  • Turn the mixer down to low speed and beat in the cocoa powder.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon cream until the desired sweetness and thickness is reach.
  • Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles.

Nutrition Facts : Calories 354 kcal, Carbohydrate 45 g, Protein 3 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 153 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

DOUBLE CHOCOLATE MINT CUPCAKES



Double Chocolate Mint Cupcakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 14

1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 1/4 teaspoons peppermint extract
2 large eggs, at room temperature
1/2 cup semisweet chocolate chips
One 16-ounce can white frosting
20 starlight mints or mini candy canes, broken into small pieces
Red sprinkles, optional

Steps:

  • Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
  • Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
  • Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
  • Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.

DOUBLE CHOCOLATE COCOA CUPCAKES



Double Chocolate Cocoa Cupcakes image

Make and share this Double Chocolate Cocoa Cupcakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 2 dozen cupcakes

Number Of Ingredients 10

3/4 cup Crisco shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup half-and-half cream or 1 cup milk
1 cup miniature chocolate chip

Steps:

  • Heat oven to 375 degrees.
  • Line muffin cups with paper.
  • In a large mixing bowl, beat shortening and sugar until light and fluffy.
  • Add in eggs and vanilla, beat well.
  • Sift together flour, cocoa, baking soda and salt.
  • Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
  • Stir in mini chocolate chips.
  • Fill muffin cups 3/4 full with batter.
  • Bake for 20-25 minutes, or until cupcakes test done.
  • remove from pans to wire rack and cool completely before icing.

CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING



Chocolate Chocolate Cupcakes with Double Chocolate Frosting image

Provided by Food Network

Categories     dessert

Yield 18 cupcakes or 2x9" round cake layers

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
1/3 cup oil
1/2 brewed and cooled coffee
4 ounces of good quality dark chocolate, melted
1 teaspoon vanilla
2 teaspoons vinegar
3/4 cup non hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegan margarine
2 1/2 cups 10x powdered sugar
1/2 cup cocoa powder
8 ounces chocolate, melted
1 teaspoon vanilla
2-3 tablespoons soymilk, as needed

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
  • Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
  • Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake
  • In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
  • Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts

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