This goes without saying, but I’ll say it anyways- if you love chocolate you will LOVE these cupcakes.
They are everything you want in a chocolate cupcakes: moist, fluffy and a rich chocolate flavor.
Top if off with creamy double chocolate butter cream and some mini chocolate chips and you’ve got the perfect chocolate cupcake!
Dark Chocolate Cupcakes with Double Chocolate Butter Cream
(makes 12 cupcakes)
Dark Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened DARK cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract
Double Chocolate Butter Cream:
1/2 cup salted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 Tablespoon heavy cream
2 Tablespoons unsweetened DARK cocoa powder
2 ounces semisweet or bittersweet chocolate, melted and cooled
Mini or regular sized chocolate chips
1. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place all ingredients together in a large mixing bowl or in a bowl attached to a stand mixer. Blend until all ingredients are well combined, 2-3 minutes. Divide the batter between the 12 cupcake liners.
2. Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the cupcake, comes out clean. Cool the cupcakes completely before adding the frosting.
4. For Double Chocolate Butter Cream: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and unsweetened cocoa powder, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate. Frost cupcakes and top with mini chocolate chips.