Chocolate-Chocolate Cupcakes with Dark Chocolate Frosting

by Jessica on March 5, 2008

Yummy! ­čÖé

Chocolate-Chocolate Cupcakes

3/4 c unsweetened cocoa
3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 c unsalted butter, softened
1 c sugar
3 large eggs, room temperature
1 tsp vanilla extract
1/2 c sour cream
1-1/2 cups chocolate chips

Sift together cocoa, flour, baking powder & salt in a medium bowl, then set aside. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla. Add in cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in chocolate chips. Place paper baking cups in a cupcake pan and spoon batter evenly into each cup, filling completely full (these won’t overflow, the batter is thick enough to make a nice dome on top). Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, transfer to a wire rack and cool for 30 minutes or until completely cool. Spread cupcakes with Chocolate Frosting. Makes 1 dozen cupcakes.

Chocolate-Chocolate Cupcakes

Dark Chocolate Frosting
Source: Sprinkles Cupcake Mix

1-1/2 sticks unsalted butter, firm but not cold
pinch of salt
2-1/2 cups powdered sugar, sifted
1/4 tsp vanilla extract
3 oz bittersweet chocolate, melted and cooled to room temperature

In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the powdered sugar and beat until incorporated. Add the vanilla extract and beat until smooth and creamy. Stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add milk, 1 tsp at a time, if frosting does not have a spreadable consistency.

More chocolate!!

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{ 1 comment… read it below or add one }

1 Amy March 5, 2008 at 10:05 am

Aww…cute! Sorry about the mishap with the first ones…

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