Double chocolate cupcakes are moist, tender and very much chocolatey in every way. We loved every crumb of them. Especially the cocoa-mascarpone frosting which is unbelievably great. You can also use this frosting for cakes.
Ingredients:
- 250 g cake flour
- 120 g brown sugar
- 110 g granulated sugar
- 40 g cocoa powder
- 50 g melted milk or dark chocolate
- 2 tsps baking powder
- 130 ml oil
- 2 eggs
- 1 tsp instant coffee powder
- 100 g greek yogurt
- 100 ml full-fat milk with a few drops of lemon
- 12 frozen pieces/bars of chocolate (taller are better)
Mascarpone icing
- 150 g butter room temp
- 200 g mascarpone cheese
- 450 g icing sugar
- cocoa powder to make it brown
- small pieces of milk chocolate
Double chocolate cupcakes are just wow. At first, I thought that maybe this recipe is not as good as I wanted it to be. The chocolate was sinking in the batter and they pretty much tasted like brownies. Very chocolatey and underbaked. So I added more flour, put chocolate bars in the freezer and tried the recipe again. And it absolutely worked.
The biggest positives:
- you can mix all the ingredients in two separate bowls and don’t need to use an electric mixer – an eggwhite whisker is enough
- no creaming in for the muffins
- if you use chocolate chips in the batter, you can use the recipe just for muffins, no frosting is needed
- you bake them at the same temperature until the end
- use tall paper cups for the tall muffins
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HOW TO MAKE DOUBLE CHOCOLATE CUPCAKES:
Preheat the oven to 180℃. Prepare a greased muffin tin or use tall paper cups.
Whisk the dry ingredients in one big bowl.
In another bowl, mix the wet ingredients until they’re well combined. Pour the wet mixture into the dry one. Mix well. Make sure there are no lumps of flour.
Use tall paper cups for taller cupcakes. Fill the muffin hole all the way up. Push down the piece of frozen chocolate. Bake for 20-25 minutes or until the toothpick comes out clean. Take them out of the oven and let them bake in the muffin tin for another 5 minutes. Then take them out of the tin gently. Let them cool completely before frosting.
Mascarpone frosting
Mix the butter and mascarpone in a bowl until fluffy. Add icing sugar and whip until it has a consistency of frosting. I recommend using a paddle attachment to whip the frosting on medium speed for 10 minutes. Add cocoa powder and whip for another 3 minutes.
Frost the cupcakes and sprinkle the tops with small pieces of chocolate.
If you decide to make this recipe for Double Chocolate Cupcakes, please tag me or send me a message on Instagram or Pinterest. Thank you so much. ❤️
Double Chocolate Cupcakes
Ingredients
- 250 g cake flour
- 120 g brown sugar
- 110 g granulated sugar
- 40 g cocoa powder
- 50 g melted milk or dark chocolate
- 2 tsps baking powder
- 130 ml oil
- 2 eggs
- 1 tsp instant coffee powder
- 100 g greek yogurt
- 100 ml full-fat milk with a few drops of lemon
- 12 frozen pieces/bars of chocolate (taller are better)
Mascarpone icing
- 150 g butter room temp
- 200 g mascarpone cheese
- 450 g icing sugar
- cocoa powder to make it brown
- small pieces of milk chocolate
Instructions
- Preheat the oven to 180℃. Prepare a greased muffin tin or use tall paper cups.
- Whisk the dry ingredients in one big bowl.
- In another bowl, mix the wet ingredients until they're well combined. Pour the wet mixture into the dry one. Mix well. Make sure there are no lumps of flour.
- Use tall paper cups for taller cupcakes. Fill the muffin hole all the way up. Push down the piece of frozen chocolate. Bake for 20-25 minutes or until the toothpick comes out clean. Take them out of the oven and let them bake in the muffin tin for another 5 minutes. Then take them out of the tin gently. Let them cool completely before frosting.
Mascarpone frosting
- Mix the butter and mascarpone in a bowl until fluffy. Add icing sugar and whip until it has a consistency of frosting. I recommend using a paddle attachment to whip the frosting on medium speed for 10 minutes. Add cocoa powder and whip for another 3 minutes.
- Frost the cupcakes and sprinkle the tops with small pieces of chocolate.
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