Double Chocolate Cupcakes
Moist chocolate cupcakes with chocolate chips and chocolate buttercream frosting.
Ingredients
- 1 ½ cups all purpose flour
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 6 Tbsp vegetable oil
- 1 cup water
- 1 Tbsp vinegar
- ½ cup mini semi-sweet chocolate chips
Chocolate Frosting
- ½ cup salted butter, softened to room temperature
- ½ cup unsweetened cocoa powder
- ⅛ tsp salt
- 4 cups powdered sugar
- 3 Tbsp cream (or milk) (more as needed)
Instructions
- For cupcakes, whisk together flour, sugar, cocoa, soda, and salt in a large mixing bowl.
- Add oil, water, and vinegar. Whisk till smooth. Fold in chocolate chips.
- Fill paper lined muffin cups about 2/3 full. Bake at 375° for about 18-20 minutes.
- Let cool in pans for five minutes, then remove to cooling racks.
- Cool completely, and pipe on the chocolate frosting. Sprinkle with mini chocolate chips if desired.
Chocolate Frosting
- Combine butter and cocoa in a large bowl. Beat with an electric mixer at low speed until blended, then on medium speed for another 2 minutes, or until smooth and creamy.
- Add salt, powdered sugar, vanilla, and 3 tablespoons of the cream. Beat for another 2-3 minutes at medium-high speed until fluffy, scraping the sides of the bowl a few times. If it's too stiff, you can add more cream.
Nutrition
Serving: 1gCalories: 325kcalCarbohydrates: 51gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 17mgSodium: 123mgPotassium: 108mgFiber: 2gSugar: 40gVitamin A: 198IUVitamin C: 0.02mgCalcium: 14mgIron: 1mg
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