Chocolate-Chocolate Cupcakes Recipe

The chocolate's so nice we said it twice! Our Chocolate-Chocolate Cupcakes have a double shot of that decadent chocolate flavor.
Makes: 24
Skill Level: None

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Step 1

Preheat oven 350°F. Prepare muffin pans with baking cups.

Step 2

In medium bowl, combine flour, 2/3 cup cocoa powder, baking soda and salt.

Step 3

In large bowl, beat sugar and oil with electric mixer until combined. Add eggs, one at a time, mixing well after each addition. Add vanilla; mix well. Add flour mixture alternately with sour cream, mixing until just combined. Divide batter among prepared pans, filling about 1/2 full.

Step 4

Bake 16-18 minutes or until toothpick inserted comes out clean. Cool cupcakes in pans 5 minutes. Remove to cooling grid; cool completely.

Step 5

For icing, in large bowl, beat shortening and butter with electric mixer until light and fluffy. Gradually add sugar and 3/4 cup cocoa, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Icing will appear dry. Slowly add milk; beat at medium speed until light and fluffy. Pipe or spread icing onto cupcakes.

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all-purpose flour

2 cups all-purpose flour

cocoa powder

cocoa powder (2/3 cup for batter, 3/4 cup for icing)

baking soda

1 teaspoon baking soda


1/2 teaspoon salt

granulated sugar

1 cup granulated sugar

vegetable oil

1 cup vegetable oil


3 eggs

sour cream

2/3 cup sour cream

solid vegetable shortening

1/2 cup solid vegetable shortening


1/2 cup butter (1 stick)

confectioners' sugar

4 cups confectioners' sugar (about 1lb., sifted)


1/4 cup milk



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