Double Dark Chocolate Cupcakes with Dark Chocolate Buttercream
These were made for my husband. He doesn’t have the biggest sweet tooth, but every once in a while, he does looooove chocolate!
These started as dark chocolate cupcakes, but he suggested I add chocolate chips too- good idea. So the cake is dark chocolate, and filled with semi-sweet chocolate chips. They are then topped with a luscious, dark chocolate buttercream. Very indulgent and very pretty.
I used snowflake liners and sprinkles for the season, but these could be enjoyed any time!
Double Dark Chocolate Cupcakes, makes 1 dozen cupcakes
½ cup butter, soft
2/3 cup sugar
2 tsp vanilla
1 cups flour
½ cup, plus 3 TBS dark cocoa powder
1 ½ tsp baking powder
½ tsp salt
¼ cup whole milk
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Prepare a muffin tin with cupcake liners.
In the bowl of an electric mixer combine the butter and the sugar and beat until fluffy.
Add the eggs and the vanilla and completely combine.
In a large bowl combine the flour, cocoa and baking powder and salt.
Add the chocolate chips to the dry ingredients (it helps them not to sink to the bottom of the cupcakes) and toss to coat the chips with flour.
Add the dry ingredients to the butter and sugar and combine until partially combined.
Add the milk and beat until the batter is thick and smooth.
Evenly divide the batter among the liners.
Bake the cupcakes at 350 degrees for 20 minutes. Let cool.
While the cupcakes are cooling, make the frosting.
Dark Chocolate Buttercream
½ cup butter
1 cup powdered sugar
¾ cup dark cocoa powder
Combine the ingredients in a small bowl and using a hand held mixer, whip and beat until fluffy. Set aside.
When the frosting is completely cool frost the cupcakes with a small off set spatula or in a pastry bag fitted with a star tip.
I then sprinkled them with white snowflake sprinkles.
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These look super! I love the snowflakes on top.
These are just lovely and decadent looking! Chocolate is my weakness so I will certainly be making these soon. Where did you find those cupcake liners? You are incredibly talented Heather.
Love the snowflake theme! These do sound so decadent – perfect for the holidays. P walked in front of my car yesterday downtown when I was at a stoplight 🙂
Thank you Lindsay! Cupcake liners are from the Martha Stewart collection. (Macy’s and Kmart?) I bought them on-line at fancyflours.com
Your husband made a good call! These sound delicious and look delightful.
My granddaughters had a ball making these today!
Oh, I just found my birthday cake(s). Thank you.
Vicki B- any pictures?!
I don’t have whole milk, I’m actually lactose intolerant and use almond milk for almost everything. I do have some heavy whipping cream… what should I use for the cupcake?
I would probably go for the whipping cream, but if you are lactose intolerant, then by all means use the almond milk- it for adding fat, tenderness and moisture- almond milk could do all of those things. Please let me know how it goes!
I went ahead and used the whippiv cream. I made these for a baby shower I threw and paired them with a classic buttercream frosting and they were devoured! I may have to make them again this weekend for my Supwrbowl party… Or try another fabulous recipe! Suggestions?
It will really depend what floats your boat! but there is a brownie recipe coming tomorrow 🙂
These look delish! How many does the recipe make? If I make and frost them the day before the bridal shower I am making them for do you think they will still taste fresh? Thanks!
1 dozen cupcakes!
Make sure if you do them the day before that they are airtight overnight. Another option is to freeze them several days ahead of time and then thaw and frost them the day of.