These cupcakes are rich and creamy with chocolate. I used a devil’s food cake base and a fluffy chocolate cream cheese frosting to really make these delicious! The perfect cupcake for a bake sale or birthday party.
Double Chocolate Cupcake Recipe (makes 36)
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1-1/4 teaspoons salt
1-1/2 cups unsalted butter
2-1/4 cups sugar
1 tablespoon vanilla extract
1 cup sour cream
Preheat oven to 350 degrees. Line muffin tins with 36 cupcake liners.
Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Fill cupcake liners 2/3 full. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely before frosting.
Fluffy Chocolate Cream Cheese Frosting Recipe
2 – 8 ounce cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla extract
1/2 cup unsweetened Dutch-process cocoa powder
4-1/2 cups Confectioners’ sugar
Cream together the cream cheese and butter until fluffy. Add the vanilla and cocoa. Blend in the confectioners sugar 1 cup at a time until fluffy. Frost either using a piping bag or just spread on. This is a LBC original!
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