Double Chocolate Cupcakes

Name: Double Chocolate Cupcakes
Ingredients: FOR THE CUPCAKES:; 1 cup Cake Flour; 1/2 cups Cocoa Powder; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 Large Eggs; 3/4 cups Light Brown Sugar; 2 teaspoons Vanilla Extract; 6 Tablespoons Vegetable Oil; 1/2 cups Sour Cream; 3/4 cups Chocolate Chips; FOR THE FROSTING:; 1 cup Unsalted Butter, Softened; 4 cups Icing Sugar; 1/2 cups Cocoa Powder; 4 Tablespoons Milk; 1 teaspoon Vanilla Extract

18 ingredients

7 steps

Ingredients

FOR THE CUPCAKES:
1 cup Cake Flour
1/2 cups Cocoa Powder
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Salt
2 Large Eggs
3/4 cups Light Brown Sugar
2 teaspoons Vanilla Extract
6 Tablespoons Vegetable Oil
1/2 cups Sour Cream
3/4 cups Chocolate Chips
FOR THE FROSTING:
1 cup Unsalted Butter, Softened
4 cups Icing Sugar
1/2 cups Cocoa Powder
4 Tablespoons Milk
1 teaspoon Vanilla Extract

Directions

1

Preheat the oven to 180°C (350°F or Gas 4). Line a 12-cup muffin tin with cupcake cases, and set aside.
2

Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3

Whisk eggs. Add sugar and whisk until combined. Add vanilla extract and vegetable oil, whisk until combined. Mix in dry ingredients, then fold in sour cream and chocolate chips.
4

Divide the batter evenly between the cupcake cases, filling only 2/3 full. Bake 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
5

For the frosting:
6

Using a handheld or stand mixer, beat together butter and icing sugar until light and fluffy. Beat in cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed. Transfer the frosting to a piping bag, and frost the cooled cupcakes. You could also frost the cupcakes using a palette knife, like I have here.
7

Garnish with chocolate chips.