Scale
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
- 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.
Chocolate Truffle Frosting
- 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.
To serve
- 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!
Notes
- Stays good up to a week.
- You can avoid the frosting if you wish
- You can use any frosting you like