Double Chocolate Cupcakes

20 ingredients
6 steps

Ingredients

  • FOR THE CUPCAKES:
  • 2 Tablespoons Butter, Softened
  • 3/4 cups Sugar
  • 1 whole Egg
  • 1 whole Egg White
  • 1/2 cups Plus 2 Tablespoons Buttermilk
  • 1/3 cups Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Vanilla Extract
  • 1-1/2 cup All-purpose Flour
  • 1/4 cups Baking Cocoa
  • 1 teaspoon Baking Soda
  • 1/2 teaspoons Salt
  • 1/3 cups Mini Chocolate Chips, Dark Or Semi Sweet
  • _____
  • FOR THE FROSTING:
  • 3 whole Large Egg Whites
  • 1 cup Sugar
  • 1 pinch Salt
  • 1/3 cups Light Corn Syrup

Directions

  1. 1
    In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white one at a time, beating well after each addition. Beat on high until light and fluffy. Stir in the next 4 ingredients.
  2. 2
    In a separate bowl, combine flour, cocoa, baking soda and salt: add to the creamed mixture just until moistened. Stir in chocolate chips.
  3. 3
    Fill well greased muffin cups 3/4 full (makes around 14 standard sized cupcakes). Bake at 375 for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  4. 4
    FROSTING:
  5. 5
    Half fill a saucepan with water and bring to a boil over medium heat. Lower the heat so the water simmers. Use a hand whisk to combine all ingredients in the bowl of a heavy-duty mixer. Place the mixing bowl over the pan of simmering water and gently whisk until the ingredients are hot and sugar has dissolved.
  6. 6
    Attach the bowl to the mixer and whip the icing with the whisk attachment on medium speed until peaks are stiff. Frost cooled cupcakes.

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