Double Chocolate Cupcakes w/Cheesecake Frosting

chocolatecupcake1Whenever I make cupcakes, I usually make mini and standard cupcake size, (you know I really like you if your given a big one; just kidding!) I like the fact there are more to share and it makes it okay to eat three, sort of. Last week I had a Double Chocolate Cupcake overload, and I do believe this is my new favorite recipe! I know I say that a lot, but seriously, this chocolate cupcake has the perfect texture! I made a chocolate cheesecake frosting to top off this decadent dessert. The cheesecake frosting is very rich and thick. I thought it was a good match, but I am excited to try different frosting on these cupcakes.
This weekend at the library, the Teen Advisory Board is having a bake sale and tonight I had the girls try these to see what they thought, they were all in agreement, they’re a must!

chococupcakes1We’ll see.

Oh, and if you are questioning the unfrosted cupcakes to the left; those are my “muffins” for breakfast. 🙂

Double boiler method

Double boiler method

Double Chocolate Cupcakes

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 48
  • Difficulty: easy
  • Recipe type: Dessert

Ingredients:

  • CUPCAKES
  • 3/4 cup unsweetened Special Dark Dutch-process cocoa powder
  • 3/4 cup fresh brewed coffee
  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/4 tsp. coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, at room temperature
  • 4 tsp. vanilla extract
  • 1 cup light sour cream, at room temperature
  • FROSTING:
  • 10 oz. bittersweet chocolate, finely chopped
  • 8oz. light cream cheese, at room temperature
  • 9 tbsp. unsalted butter, at room temperature (1 stick and a tablespoon)
  • 4 cups confectioners’ sugar, sifted; more may need to be added depending on desired consistency of the frosting
  • 6 tbsp. unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 1 cup plus 2 tbsp. sour cream

Directions:

  1. CUPCAKES
  2. Preheat oven to 350 and line muffin pans.
  3. In a small bowl, mix cocoa powder and fresh brewed coffee until a thick paste forms. Set aside.
  4. In a medium bowl, strain together flour, baking soda, baking powder, & salt. Set aside.
  5. Melt butter in a medium saucepan. Add sugar and stir until well combined.
  6. Transfer the butter & sugar mixture to a large bowl.
  7. Beat on medium-high for 4-5 minutes or until mixture has cooled.
  8. Add eggs one at a time and mixing well in between.
  9. Add vanilla and cocoa mixture, beat until well incorporated.
  10. With the mixer on low, alternate adding flour mixture and sour cream in two batches. Mix until just combined.
  11. Divide the batter evenly between the cupcake tins.
  12. Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  13. FROSTING
  14. Melt the chocolate using the double boiler method.(see picture above). Set aside to cool until just barely warm.
  15. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high until pale and fluffy, about 3-4 minutes.
  16. Gradually mix in the confectioners’ sugar, cocoa powder and salt.
  17. Beat in the melted and cooled chocolate and then the sour cream.
  18. Mix until smooth. The frosting needs to be at a consistency to where it will hold shape. If your frosting is too runny, continue to add confectioner sugar.
  19. Refrigerate for 5 min. Fill pastry bag, and pipe onto cupcakes.
  20. Keep refrigerated

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