Fudgy & moist chocolate cupcakes
Fudgy & moist chocolate cupcakes (made from scratch) piled high with creamy white chocolate frosting. LOVE these.
Ingredients:
Dark Chocolate Cupcakes
- 1/2 cup (1 stick or 115g unsalted butter
- 2 ounces (60g) semi-sweet baking chocolate
- 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
- 3/4 cup (94g) all-purpose flour (careful not to overmeasure)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk*
White Chocolate Frosting
- 6 ounces (170g) white chocolate, melted and slightly cooled*
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- ¼ cup (60ml) heavy cream*
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- optional for garnish: 2 ounces melted semi-sweet baking chocolate for drizzling and chocolate sprinkles
Dark Chocolate Cupcakes
- 1/2 cup (1 stick or 115g unsalted butter
- 2 ounces (60g) semi-sweet baking chocolate
- 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
- 3/4 cup (94g) all-purpose flour (careful not to overmeasure)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk*
White Chocolate Frosting
- 6 ounces (170g) white chocolate, melted and slightly cooled*
- 1 cup (230g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- ¼ cup (60ml) heavy cream*
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- optional for garnish: 2 ounces melted semi-sweet baking chocolate for drizzling and chocolate sprinkles
Directions:
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
- In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.
