I realized a few days ago that I didn’t have a chocolate cupcake with chocolate frosting recipe on my blog (gasp!). How did this happen?? I’m not sure, but I set out to remedy the problem ASAP! =) I already had a chocolate cupcake recipe that I loved so that was an obvious place to start, but I didn’t really have a favorite chocolate frosting recipe. I looked around some and found one that looked promising with cream cheese and both melted chocolate and cocoa powder. The frosting itself was really good. My only problem was that I may have gotten carried away piping the frosting on the cupcakes. I really thought they could have used a little less per cupcake, but that’s easily remedied. If you aren’t a huge frosting fan, just don’t use all the icing. I also added some chocolate chips to the cupcake batter, but found that most of them sank to the bottom. I’m not sure exactly how to remedy that–maybe mix them in with the flour or just sprinkle them on top of the batter and let them sink on their own? I’ll have to experiment around and see which way works better, but I’m sure they’d be equally delicious without the chocolate chips. Enjoy!

Double Chocolate Cupcakes
for the cupcakes:
3 ounces bittersweet chocolate, chopped fine
1/3 cup Hershey’s special dark cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup white sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla
1/2 cup semi-sweet chocolate chips (optional)

1. Preheat oven to 350 degrees.
2. Line muffin tins with paper liners (15-18).
3. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Cool slightly, about 5 minutes in refrigerator. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth. Stir in chocolate chips, if desired.
4. Divide batter evenly among muffin cups.
5. Bake for 13-17 minutes, or until edges are springy to touch and center is almost set.
6. Cool cupcakes completely.
*adapted from Cook’s Illustrated

for the frosting:
6 oz cream cheese, room temperature
1 1/2 cups powdered sugar
7 oz bittersweet chocolate melted
5 tbsp butter
3 tbsp Hershey’s special dark cocoa powder
1/2 cup sour cream

1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.
3.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.
4. Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately.
*adapted from Annie’s Eats

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Categories: Cupcakes

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