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Double Chocolate Cupcakes


  • Author: Kavitha
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6-8 cupcakes 1x
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Ingredients

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

Others

  • Chocolate sprinkles / chocolate chips / chocolate shavings

NOTES

  • 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

Instructions

Double Chocolate Cupcakes

  1. 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.
  2. Add the oil, buttermilk and vanilla extract. Mix well. If the mixture is hot, the buttermilk might split slightly.
  3. Sift the flour, cocoa powder, salt, baking soda and baking powder in to the chocolate mixture
  4. 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.
  5. Pour the batter into cupcake molds till they are about 1/2 – 3/4th full.
  6. Bake at 160 C for 30 minutes or until they are fully cooked through
  7. Let them cool completely. You can enjoy them as is.

Chocolate Truffle Frosting

  1. Chop chocolate into chunks and add to mixing bowl.
  2. Heat cream till it comes to a boil
  3. Add cream to the chocolate and make sure chocolate is covered with cream. Let it rest for 2-3 minutes
  4. Mix well to form a thick cream frosting.
  5. Use as is OR refrigerate it to make it thick.

To serve

  1. 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.
  2. Sprinkle chocolate chips on top. Let them rest for 10 minutes in the refrigerator. Serve!

Notes

  1. Stays good up to a week.
  2. You can avoid the frosting if you wish
  3. You can use any frosting you like