Double Chocolate Cupcakes

Double Chocolate Cupcakes. These homemade chocolate cupcakes are the perfect cure for a sweet tooth! Fudge-like cake is topped with a smooth and creamy chocolate buttercream for the perfect dessert recipe!

Course Desserts

Cuisine American

Keyword cake, chocolate, cupcake, cupcakes, dessert, fudge

Prep Time 20

Cook Time 15

Total Time 35

Servings cupcakes

Calories 368kcal

Author Jesseca

Equipment

Ingredients

CUPCAKES:

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

FROSTING:

3/4 cup butter soft
1/3 cup cocoa powder
2½ cups powdered sugar
2 tablespoons heavy cream
1 cup hot fudge topping
2 teaspoons vanilla extract

US Customary - Metric

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, cocoa, and powdered sugar. Stir in the cream, fudge topping, and vanilla extract. Whip until fluffy and spreading consistency.

Nutrition