The best delicious Double Chocolate Cupcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Chocolate Cupcakes recipe today!
Hello my friends, this Double Chocolate Cupcakes recipe will not disappoint, I promise! Made with simple ingredients, our Double Chocolate Cupcakes is amazingly delicious, and addictive, everyone will be asking for more Double Chocolate Cupcakes.
What Makes This Double Chocolate Cupcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Chocolate Cupcakes.
Ready to make this Double Chocolate Cupcakes Recipe? Let’s do it!
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1 c Plus 1 tablespoon
-all-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c (1 stick) butter; softened
1 c Granulated sugar
2 lg Eggs
2/3 c Buttermilk
2 oz (2 squares) unsweetened
-baking chocolate, melted
-and
Cooled slightly
1 ts Vanilla extract
1 1/2 c Semisweet mini chocolate
-morsels
FROSTING
1 1/2 Cusp confectioners’ sugar
2 tb Butter; softened
2 tb Unsweetened cocoa powder
2 1/2 tb Milk
These are just what the doctor ordered for the chocoholic. (-: From: Great
American Home Baking Cookbook
Preheat oven to 325 degrees F. Line 24 standard size muffin-pan cups with
paper liners. Mix together 1 cup of flour, baking soda, and salt. Beat
together butter and sugar at medium speed until light and fluffy. Add eggs,
1 at a time, beating well after each addition. Alternately beat flour
mixture and buttermilk into butter mixture. Stir in melted chocolate and
vanilla. Toss 1 cup chocolate morsels with remaining, 1 tablespoon flour;
stir into batter. spoon batter into prepared pan, filling cups two-thirds
full. Bake cupcakes until tops are firm, 20 minutes. Transfer to a wire
rack to cool completely.
To prepare frosting, mix together confectioners’ sugar, butter, cocoa
powder, and milk. If frosting is too thick, add a little more milk. If too
thin, add a little more confectioner’s sugar. spread frosting over
cupcakes. Sprinkle with remaining chocolate morsels, if desired.
NOTE: These cupcakes keep well if covered with plastic wrap and
refrigerated. Or, they can be wrapped tightly in plastic wrap and frozen
for up to 3 months.
Yields
1 Servings
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