Double Chocolate Cupcakes

Products Used
Double Chocolate Cupcakes

Ingredients

Chocolate Cupcakes

  • 1 cup all-purpose flour*
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup hot water

Chocolate Buttercream Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350°F.  Line muffin tins with 18 liners.
  2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
  3. In a separate bowl mix egg, buttermilk, vegetable oil, and vanilla together until smooth. Mix in hot water. 
  4. Add egg mixture to the flour and mix until well combined and smooth. 
  5. Divide batter evenly into the prepared muffin tins. Fill about 2/3 full. 
  6. Bake for 18-20 minutes or until a tester comes out clean. 
  7. Remove from the oven and cool completely. 
  8. To prepare frosting, use an electric mixer to beat butter until creamy.  Add cocoa powder, sugar, and vanilla and beat until fluffy.  Mix in milk to desired consistency.  You can adjust milk and sugar to get frosting to a spreadable consistency. 
  9. Frost cupcakes using a piping bag or a knife once they are completely cooled. As soon as cupcakes are frosted sprinkle with mini chocolate chips, if desired.
Imperial Sugar Insight

Not a fan of buttercream frosting? Try one of these instead.

  1. Chocolate Marshmallow Frosting
  2. Chocolate Cream Cheese Frosting

Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.

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