Double Chocolate Cupcakes
Dark & Fudgy Double Chocolate Cupcakes dedicated to all the chocolate lovers in the world! Pure, incomprehensible, out-of-this-world love for chocolate….
That’s all right. Go ahead and kiss the computer screen. I know you’re writhing in chocolicious ecstasy right now. In fact, I would be flattered if you did that. You see – when I set out to make these double chocolate cupcakes, my aim was to treat all the chocoholics of the world with a simple, no-nonsense recipe to what I believed would be THE CUPCAKE that would change the face of baking.
And of course, I did come up with THE CUPCAKE recipe that would totally knock your socks off. I’ve made a couple kinds of cupcakes before and they all are fantastic in their own way.
But with the discovery of this eggless double cupcakes recipe, I might as well forget all the other recipes I’ve tried so far!
Today’s recipe is extra special because I developed it myself! And when I put on my Dexter act, you know I’m giving you only the best of the bests! This recipe produces rich, moist, flavorful and intensely chocolatey cupcakes. The intensity of the chocolate is what keeps these cupcakes from being overly sweet.
I tried a new method of making the batter in which I heat up the butter, sugar and chocolate together before incorporating other ingredients. I like to believe that this gave a slightly caramel-y punch to the cupcakes which only enhances the flavor of dark chocolate.
That thick frosting you’re gazing at is an altered version of my chocolate ganache. The only difference is that I used less cream to make the frosting more thick. And that bodes well for me when I have to store these cupcakes for a longer time to share with my friends and the neighborhood kids at a later time.
If you can’t be bothered to make the frosting, don’t! These cupcakes taste really good without it too. In fact, without the frosting, these double chocolate cupcakes can be a great lunchbox treat for your kids (pff.. who am I kidding.. I meant for YOU!)..
Double Chocolate Cupcakes Recipe | Dark & Fudgy Chocolate Cupcakes
For the cupcakes, you’ll need –
In a pan with high sides, add butter, sugar & chopped chocolate.
Add some water and place on a medium low flame. Constantly keep stirring to avoid the sugar from burning. Heat till all the sugar and chocolate have melted. Switch off the flame
Keep stirring for a minute till the mixture cools off a bit. Add the oil, buttermilk and vanilla extract. Mix well. If the mixture is too hot, the buttermilk might split slightly.
Sift the flour, cocoa powder, baking soda and baking powder in to the chocolate mixture
Mix well till the dry mixture has been incorporated into the wet mixture. DO not over mix or you’ll end up with a tough texture.
Pour the batter into cupcake molds till they are about 1/2 – 3/4th full.
Bake at 160 C for 30 minutes or until they are fully cooked through
Let them cool completely. You can enjoy them as is. For extra chocolatey goodness, frost with your favorite chocolate frosting and top off with chocolate chips. I used my dark chocolate truffle frosting. Enjoy!
- Double Chocolate Cupcakes
- 3 tablespoons Butter (preferably unsalted) / Vegan butter
- 1/2 cup Powdered Sugar / Any sweetener you like (Adjust to your taste)
- 1/2 cup dark Chocolate chips / chocolate cut into chunks
- 1/4 cup Water
- 1/3 cup Vegetable Oil
- 1/3 cup Buttermilk (a little more, if required)
- 1 teaspoon Vanilla Extract
- a pinch of Salt (if using Unsalted Butter)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 to 1/2 cup Cocoa Powder
- 1 and 1/4 cups All Purpose Flour
- Chocolate Truffle Frosting
- 1 cup Chocolate Chips / Chocolate cut into chunks
- 1/2 cup Cream
- Chocolate sprinkles / chocolate chips / chocolate shavings
- You can skip the butter, but it is what gives a rich fudgy texture to the cupcakes
- You can use dark OR milk chocolate depending on what you prefer. Accordingly, you must adjust the sugar to suit your taste.
- If the batter is too thick, add an additional tablespoon or two of water OR Buttermilk
- If you don’t have buttermilk, you can simply beat plain yogurt & water in equal proportions till you have a smooth liquid.
- If you like darker cupcakes, you can use more cocoa powder
- In a pan with high sides, add butter, sugar, chopped chocolate and water. Place n medium low flame. Constantly keep stirring to avoid the sugar from burning. Heat till all the sugar and chocolate have melted. Switch off the flame, Keep stirring for 1 minute till the mixture cools off a bit.
- Add the oil, buttermilk and vanilla extract. Mix well. If the mixture is hot, the buttermilk might split slightly.
- Sift the flour, cocoa powder, salt, baking soda and baking powder in to the chocolate mixture
- Mix well till the dry mixture has been incorporated into the wet mixture. DO not over mix or you’ll end up with a tough texture.
- Pour the batter into cupcake molds till they are about 1/2 – 3/4th full.
- Bake at 160 C for 30 minutes or until they are fully cooked through
- Let them cool completely. You can enjoy them as is.
- Chop chocolate into chunks and add to mixing bowl.
- Heat cream till it comes to a boil
- Add cream to the chocolate and make sure chocolate is covered with cream. Let it rest for 2-3 minutes
- Mix well to form a thick cream frosting.
- Use as is OR refrigerate it to make it thick.
- Fill up pastry bag with truffle frosting. Cut off the edge of the pastry bag. Make a swirl pattern to frost the center of the cupcakes. If you’re using liquid chocolate sauce / ganche, simply dip the top of the double chocolate cupcakes in the chocolate sauce.
- Sprinkle chocolate chips on top. Let them rest for 10 minutes in the refrigerator. Serve!
- Stays good up to a week.
- You can avoid the frosting if you wish
- You can use any frosting you like
NOTE: Use good quality chocolate for best results!
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