Whenever 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!
Oh, and if you are questioning the unfrosted cupcakes to the left; those are my “muffins” for breakfast. 🙂
Double Chocolate 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
- 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
- Preheat oven to 350 and line muffin pans.
- In a small bowl, mix cocoa powder and fresh brewed coffee until a thick paste forms. Set aside.
- In a medium bowl, strain together flour, baking soda, baking powder, & salt. Set aside.
- Melt butter in a medium saucepan. Add sugar and stir until well combined.
- Transfer the butter & sugar mixture to a large bowl.
- Beat on medium-high for 4-5 minutes or until mixture has cooled.
- Add eggs one at a time and mixing well in between.
- Add vanilla and cocoa mixture, beat until well incorporated.
- With the mixer on low, alternate adding flour mixture and sour cream in two batches. Mix until just combined.
- Divide the batter evenly between the cupcake tins.
- Bake for 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Melt the chocolate using the double boiler method.(see picture above). Set aside to cool until just barely warm.
- 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.
- Gradually mix in the confectioners’ sugar, cocoa powder and salt.
- Beat in the melted and cooled chocolate and then the sour cream.
- 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.
- Refrigerate for 5 min. Fill pastry bag, and pipe onto cupcakes.
- Keep refrigerated