DOUBLE CHOCOLATE CUPCAKES

I wish every week was chocolate week. These double chocolate cupcakes are everything I dream of. They’re made of a moist chocolate cake base with a creamy milk chocolate buttercream. I can’t forget a pinch of cute sprinkles from my overflowing collection of sprinkles that I love too much to use but always trying to find reasons to sprinkle them on things.

Description

These decadent double chocolate cupcakes boast a soft chocolate cake base with a milk chocolate buttercream

---

Ingredients

Cupcakes

215g all-purpose flour, sifted

65g cocoa powder

1 tsp baking powder

1/4 tsp salt

115g unsalted butter, at room temperature

220g granulated sugar

2 large eggs

1 tbsp vanilla extract

65g whole milk

Frosting

100g milk chocolate, roughly chopped

230g unsalted butter, room temperature

400g powdered sugar

1 tbsp vanilla extract

1-2 tbsp milk

---

Instructions

Cupcakes

1. Preheat the oven to 350F. Line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, beat the butter with an electric mixer until creamy.
4. Add the sugar and beat on high speed until fluffy and smooth.
5. Add vanilla extract and eggs, one at a time, mixing well on medium speed until combined.
6. With the mixer on low speed, add in half the dry ingredients, vanilla extract, and milk.
7. Add in the other half of the dry ingredients and mix on medium speed until the batter is combined.
8. Using two spoons, scoop about 1 heaping spoonful into each cupcake liner until about 3/4 full.
9. Bake in preheated oven for about 18 minutes. A toothpick inserted into the middle of a cupcake should come out clean.
10. Remove from oven and let cool completely before frosting.

Frosting

1. Melt chocolate in a double boiler or in the microwave. Set aside to cool.
2. In a large mixing bowl, beat the butter with an electric mixer on medium speed until smooth.
3. Add half the powdered sugar and milk at a time, beating until smooth and creamy between each addition.
4. When the chocolate is cooled to room temperature but still smooth and melty, add it to the frosting and beat until completely smooth and creamy. Add more powdered sugar or milk to adjust the thickness of the frosting, if needed.
5. Transfer frosting to a piping bag fitted with a closed star tip.
6. Pipe frosting onto cupcakes started from the center and working outwards. Top with sprinkles!
7. for full instruction please see :blog.teakandthyme.com

Tweet

Subscribe to receive free email updates: