This is by far the most popular cupcake that I make. It always sells out the fastest. When compared to this one all other cupcakes become second place and who wants the runner-up? With out further ado:
Double chocolate cupcakes!
Start with your favorite from scratch chocolate cake or box mix. If you do want to use a box mix be sure to read my blog Lazy Cakes about making a box cake taste richer. I’ll include my basic chocolate cake recipe if you don’t have your own favorite.
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 30 to 35 minutes. 18-23 mins for cupcakes!
1 lb butter
1 kg icing sugar
1/2 cup cocoa powder
2 tsp Vanilla
For those of you who don’t have kilograms where you live I have found a one to one ratio of butter and sugar works the best. Simply mix one standard size package of butter to one standard size package of icing sugar. If it becomes a little thick add a splash of cream until you achieve your desired consistency.
For finishing touches garnish your cupcakes with your favorite chocolate candies. I love Hershey’s kisses for mine. But really any fancy pretty chocolate finishes it off nicely. If you want to get really fancy you can add chocolate shavings to your cupcakes too. Simply grate a chocolate bar over the cupcake or for swirls use a carrot peeler.
Enjoy your amazing double chocolate cupcakes!