Double Chocolate Cupcakes| These perfectly moist cupcakes are all about chocolate! Chocolate cake and chocolate frosting. Treat yourself, friends and family to the ultimate chocolate cupcake! This recipe makes 36 cupcakes making it perfect for large gatherings and bake sales. They also freeze beautifully. So if you have a big event coming up you can have these delicious double chocolate cupcakes waiting for you in the freezer! Frosting and all!
I love working with this chocolate cake batter. It bakes perfect every time. Some of my favorite cupcakes I’ve made with this batter is GERMAN CHOCOLATE CUPCAKES, VALENTINE’S DAY CUT OUT CUPCAKES and SECRET FISHING HOLE CUPCAKES.
Don’t forget to add these cupcakes to your cupcake/cake or dessert board! Don’t have a cupcake/cake board? Let me help you build one. Click here for a board filled with yummy cupcake and cake recipes—->>>> CAKE AND CUPCAKES RECIPES
For the Cupcake Batter
- 3/4 cup unsweetened Dutch or Dark 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 granulated sugar
- 4 large eggs
- 1 tablespoons vanilla extract
- 1 cup sour cream
For the Chocolate Cream Cheese Frosting
- 1 (8 ounce) block cream cheese, softened
- 1 cup unsalted butter, softened
- 1/2 cup plus 2 tablespoons Dutch or Dark cocoa powder
- 6 cups confectioners' sugar
For the Cupcake Batter:
Preheat oven to 350°. 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.
For the Chocolate Cream Cheese Frosting:
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.
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