Double Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
A delicious, simple chocolate cupcake recipe that's sure to become a favorite!
Ingredients
Cupcake Ingredients:
  • ½ cup Dutch-process cocoa powder
  • ½ cup hot water
  • 2 cups all-purpose flour
  • ¾ teaspoon. baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 and ½ cups sugar
  • 2 large eggs plus 1 egg yolk, room temperature
  • 1 and ¾ teaspoon vanilla extract
  • ⅔ cup sour cream, at room temperature
Frosting Ingredients:
  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted)
  • 3 and ½ cups confectioners sugar
  • ½ cup cocoa powder
  • ½ teaspoon table salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons heavy cream
Instructions
Cupcakes:
  1. Preheat oven to 350˚ F.
  2. Prepare cupcake pans with with paper liners.
  3. In a small bowl, whisk together the cocoa powder and hot water until smooth.
  4. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  5. In a medium saucepan, combine the butter and the sugar over medium heat.
  6. Heat, stirring occasionally to combine until the butter is melted.
  7. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.
  8. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.
  9. Mix in the vanilla and then the cocoa mixture and beat until incorporated.
  10. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
  11. Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.
  12. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.
  13. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
Frosting Directions:
  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed.
  2. Turn off the mixer.
  3. Sift 3 cups powdered sugar and cocoa into the mixing bowl.
  4. Turn your mixer on the lowest speed and beat until the sugar and cocoa are absorbed by the butter.
  5. Increase mixer speed to medium and add vanilla extract, salt, and cream and beat for 3 minutes.
  6. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.
  7. Frost as desired.
Recipe by Lemon Sugar at http://lemon-sugar.com/2012/10/double-chocolate-cupcakes.html/