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Double Chocolate Cupcakes

Author Jesseca

Ingredients

CUPCAKES:

  • cup flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup butter
  • 2 cups brown sugar
  • 3 eggs
  • teaspoons vanilla extract
  • 4 ounces unsweetened chocolate melted
  • 1 cup sour cream
  • 1 cup hot coffee

FROSTING:

  • ½ cup to butter soft
  • ¼ cup shortening
  • 1/3 cup cocoa powder
  • cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 cup hot fudge topping
  • 2 teaspoons vanilla extract

Instructions

For the CAKE:

  • Preheat your oven to 350 degrees. Line two muffin tins with paper wrappers.
  • Whisk together the flour, baking soda, and salt in a small bowl.
  • In the bowl of an electric mixer cream the butter and brown sugar. Add the eggs, one at a time, followed by the vanilla and melted chocolate.
  • Stir in the dry ingredients and sour cream. Fold in the coffee.
  • Fill each cupcake liner 3/4 full. Bake 12-15 minutes or until a toothpick comes out clean.

For the FROSTING:

  • Whisk together the butter, shortening, cocoa, and powdered sugar. Stir in the cream, fudge topping, and vanilla extract. Whip until fluffy and spreading consistency.