Double Chocolate Cupcakes
An easy recipe for 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.