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Double Chocolate Cupcakes

An easy recipe for Double chocolate cupcakes.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 12 cupcakes
Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat the oven to 180℃. Prepare a greased muffin tin or use tall paper cups.
  2. Whisk the dry ingredients in one big bowl.
  3. 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.
  4. 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
  1. 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.
  2. Frost the cupcakes and sprinkle the tops with small pieces of chocolate.