There is no such thing as too much chocolate in a dessert. These chocolate on chocolate cupcakes will prove that to be oh so true. Whenever I make chocolate cupcakes, I generally opt for a cream cheese frosting or some type of fruit buttercream. Strawberry buttercream, raspberry buttercream or even blueberry. I had a chocolate craving and decided to satisfy it with some chocolate cupcakes and thought, why not take it all the way. This chocolate frosting has not only cocoa powder, but it also has chocolate ganache whipped right in which makes it more chocolatey and more delicious than your average chocolate frosting. Don’t be afraid of chocolate on chocolate.
How To Make Chocolate Cupcakes
These chocolate cupcakes are made with sour cream in the batter instead of butter and bit of coconut oil. This is going to keep them super moist and flavorful. They are easy to put together. Start by combing all of your dry ingredients in your mixing bowl.
In addition to the cocoa powder in the actual cupcake batter, we are also melting down a few tablespoons of chocolate. Like I said, no such thing as too much chocolate in a dessert.
Melt down 3 tablespoons of chocolate chips. You can use a double boiler for this or saucepan on very low heat to ensure you don’t burn your chocolate. I am melting my chocolate in a butter melter, which is essentially a very small saucepan.
In a separate bowl, whisk together milk, sour cream, coconut oil, eggs and vanilla. It’s very important that your ingredients are room temperature when working with coconut oil because coconut oil will solidify when cooled and will be very difficult to combine evenly. It’s also a good idea to work with room temperature ingredients when baking in general.
Pour the milk mixture into the mixer bowl with your dry ingredients and then pour in your melted chocolate that has cooled slightly. Mix on medium speed for about 30 seconds before scraping down the sides and the bottom of your bowl. Mix on medium speed for 10 -30 seconds or until well blended.
Bake in a 350 degree oven for 18-20 minutes or until a toothpick in the center comes out clean. Remove cupcakes from cupcake pan and allow to cool completely on a wire wrack before frosting. recipes makes 12 cupcakes.
To make the frosting, Combine butter, confectioners sugar, cocoa powder, vanilla and chocolate ganache. Makes enough to frost 12 cupcakes.
You don’t have to stop there with the chocolate. Feel free to add some chocolate curls on top or even chocolate sprinkles.
Chocolate On Chocolate Cupcakes
A super moist chocolate cupcake with the chocolate flavor from both cocoa powder and melted chocolate.
- 1 1/4 cup all purpose flour
- 1 cup granulated sugar
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp chocolate chips melted
- 1 cup milk room temperature
- 1/4 cup sour cream room temperature
- 1/4 cup coconut oil liquid
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 cup butter softened
- 2 1/4 cup confectioners sugar
- 1/3 cup cocoa powder
- 1 tsp vanilla
- 2 tbsp chocolate ganache See Note
- 1 cup chocolate chips or chopped chocolate heaping
- 1 cup heavy cream
Preheat oven to 350. Line a cupcake pan with 12 liners.
In the bowl of your stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder and salt until well blended.
Melt your chocolate chips over a double boiler or in a small sauce pan on low. stir continuous with a rubber spatula to keep from burning and allow to cool slightly.
In a separate bowl, combine milk, sour cream, coconut oil, eggs and vanilla. Pour this mixture in with your dry ingredients and add in your melted chocolate. Mix on medium speed for a good 30 seconds before stopping to scrape down the sides and bottom of the bowl. Mix once more until well combined, about 20 more seconds.
Divide batter evenly among your cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Remove cupcakes from cupcake pan and allow to cool completely before frosting.
To make your frosting: Beat butter on medium speed until creamy, about 30 seconds. Add in confectioners sugar and cocoa powder and beat for 2 minutes until light and fluffy. Add in vanilla and chocolate ganache and whip until fully incorporated and there are no streaks of chocolate.
To make your ganache: Heat your cream in a saucepan over medium heat until your cream starts to bubble a bit. Pour hot cream over chocolate chips and allow to sit for about 30 seconds before whisking until smooth. This makes more than you need for the frosting so you can store in an airtight container after it cools and freeze for later.
Only 2 tablespoons of ganache are needed for the frosting. You can definitely drizzle extra over the finished cupcakes or refrigerate or freeze for later use.