Double Chocolate Cupcakes
Fluffy, moist double chocolate cupcakes with the creamiest chocolate frosting you've ever tried
Ingredients
- 5 oz dark chocolate
- ⅓ cup cocoa powder
- ¾ cup hot strong brewed coffee
- ⅔ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract optional
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
Frosting
- ½ cup unsalted butter
- 3 ½ cups powdered sugar
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- 4 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract optional
Instructions
- Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
- Mix together the chocolate, cocoa powder, and coffee together in a large bowl. Set aside to allow the chocolate to melt for a couple of minutes, then whisk well to combine.
- Add the oil, eggs, and extracts to the chocolate mixture and whisk well to fully combine.
- Add in the flour, sugar, salt, and baking soda. Mix until just combined. Do not over mix.
- Evenly divide the batter among the cupcake liners and bake for 15 - 18 minutes, or until a toothpick comes out with just a few crumbs sticking to it.
- While the cupcakes are baking, beat the butter and add in the powdered sugar and salt, then beat well. Beat in the cocoa powder and beat well. Add in the heavy cream until you reach your desired consistency. Beat in the extracts.
- Pipe the frosting onto your cooled cupcakes. Top with Simply chocolate premier chocolates.