Double Chocolate Cupcakes

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Double Chocolate Cupcakes
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20 min.
ready in 45 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie532 kcal(25 %)
Protein5.41 g(6 %)
Fat28.17 g(24 %)
Carbohydrates65.04 g(43 %)
Sugar added45.58 g(182 %)
Roughage1.71 g(6 %)
Vitamin A257.13 mg(32,141 %)
Vitamin D0.58 μg(3 %)
Vitamin E1.46 mg(12 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.51 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate36.32 μg(12 %)
Pantothenic acid0.2 mg(3 %)
Biotin0.22 μg(0 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.03 mg(0 %)
Potassium63.99 mg(2 %)
Calcium49.91 mg(5 %)
Magnesium6.88 mg(2 %)
Iron3.9 mg(26 %)
Iodine9.21 μg(5 %)
Zinc0.22 mg(3 %)
Saturated fatty acids16.83 g
Cholesterol98.54 mg


¾ cup unsalted butter (at room temperature)
cup granulated sugar
cup light brown sugar (packed)
2 teaspoons pure vanilla extract
2 fresh, extra-large eggs (at room temperature)
1 cup Buttermilk (at room temperature)
½ cup Sour cream (at room temperature)
2 tablespoons brewed Coffee
1 ¾ cups unbleached all-purpose flour
1 cup dark cocoa powder
½ teaspoon kosher salt
1 ½ teaspoons baking soda
For Chocolate Buttecream Frosting
1 cup unsalted butter (softened)
3 ½ cups powdered sugar (divided)
½ cup cocoa powder
½ teaspoon salt
2 teaspoons pure vanilla extract
4 tablespoons cream (or milk)
How healthy are the main ingredients?
Sour creamsugarCoffeeeggsalt

Preparation steps

Position oven rack in the middle. Preheat oven to 350º F / 180º C. Line muffin pans with paper or foil liners.
Using an electric mixer set on high speed, cream together the butter and sugars, until light and fluffy, about 5 minutes. Lower the speed to medium, add the vanilla and the eggs one at a time and mix well.
In a separate bowl, whisk together the buttermilk, sour cream, and coffee. Using a new bowl, sift together the flour, cocoa powder, salt and baking soda. With the mixer on low speed, starting with the buttermilk mixture and ending with the flour mixture, add alternately in thirds to the butter and sugar mixture. Mix until just blended, scraping the sides with a rubber spatula to completely incorporate.
Divide batter evenly between lined cups, filling each cup three-quarters full. Bake for 20 to 25 minutes or until a cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking. Cool for 10 minutes in pan. Remove cupcakes from pan and transfer onto wire racks to cool completely before frosting.
For Chocolate Buttercream Frosting:
In a medium bowl, using a mixer with the paddle attachment on medium speed, cream butter for about 2 minutes.
Sift 3 cups confectioners' sugar and cocoa into the mixing bowl. With the mixer set on the lowest speed, mix the dry ingredients until they are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk; beat for about 3 minutes. If the frosting is to thin, add additional confectioners' sugar, 1 tablespoon at a time. If the frosting needs to be thinned out, add additional milk 1 teaspoon at a time.
Spoon frosting into a pastry bag fitting with decorating tip and pipe frosting over the top of each cupcake.