As you may have probably noticed, I’m kind of a chocoholic. And yes, I’m confidently aware of that fact and I’m definitely not ashamed to admit it. Every second or third recipe in the blog includes chocolate but what’s more interesting is that my readers love chocolate as much as I do. That’s why today I’m going to show you a recipe for the most amazing double chocolate cupcakes, which are, honestly, to-die-for. Don’t say I didn’t warn you.
I don’t even want to think how much calories has one of those indulgent cupcakes, but hey, it’s okey to treat yourself with something this good once in a while. I’m not saying that you should bake those every day but they are perfect for a nice birthday party or just a special occasion. My favorite part is the frosting which is so creamy and delicious that I was afraid I’d eat all of it before decorating the actual cupcakes.
Double chocolate cupcakes
recipe adapted from: Annie’s eats
Ingredients for 12 cupcakes:
35g cocoa powder
60ml boiling water
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
115g soft butter
175g caster sugar
2 large eggs, at room temperature
1 teaspoon vanilla
80g sour cream
Preheat the oven to 180°C.
Line a muffin tin with cases.
Mix cocoa powder and boiling water until it forms a paste. Let it cool.
Sift together flour, baking powder, baking soda and salt.
Beat butter and sugar until pale and creamy, about 3-4 minutes.
Add eggs, one at a time, mixing well after each. Add vanilla.
Mix in the cocoa paste and stir well.
Add flour mixture and sour cream in three inclusions, alternating them.
Start and finish with the flour.
Fill each cupcake case 3/4 of the way and bake for 20 minutes or until toothpick inserted in the center, comes out clean.
Leave to cool completely before decorating.
For the frosting:
200g dark chocolate
175g cream cheese, at room temperature
125g soft butter
200g powder sugar
50g cocoa powder
200g sour cream
Melt the chocolate in a bain-marie or in the microwave oven.
Beat cream cheese and butter, add powder sugar and cocoa and blend together.
Add cooled chocolate and sour cream and mix everything. Don’t forget to scrape the sides of the bowl.
Pipe the frosting onto the cupcakes and decorate with mini Oreos are as desired.
Keep refrigerated but make sure to leave them at room temperature for 15 minutes before eating.