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Chocolate Cupcakes with Chocolate Buttercream
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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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Ingredients

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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

salt

1/2 teaspoon salt

granulated sugar

1 cup granulated sugar

vegetable oil

1 cup vegetable oil

eggs

3 eggs

sour cream

2/3 cup sour cream

solid vegetable shortening

1/2 cup solid vegetable shortening

butter

1/2 cup butter (1 stick)

confectioners' sugar

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

milk

1/4 cup milk

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Chocolate-Chocolate Cupcakes is rated 4.1 out of 5 by 8.
Rated 5 out of 5 by from I've made several other recipes and this one is the best yet. I went ahead and melted all of the chocolate and added 1/4 cup of heavy cream to the chocolate/butter mixture. It helps the chocolate stay creamy and smooth. I also used milk instead of water and got a moist and chocolatey cupcake. I paired it with a vanilla almond buttercream and got rave reviews.
Date published: 2012-08-20
Rated 3 out of 5 by from I substituted 3/4 cup skim milk and reduced the water to 3/4 cup and only used 1 cup of chocolate chips. They were moist, but I think they would be better using just milk. I had enough batter to make 30 cupcakes.
Date published: 2011-06-24
Rated 4 out of 5 by from I liked these cupcakes alot but like most other reviews they were a little dry and i know why. I LOVE the show cupcake wars and they said never to put water it will dry out so next time try milk (2%)
Date published: 2011-05-18
Rated 3 out of 5 by from made more than the stated 12 standard cupcakes. more like 24. dont know exactly because I was anticipating 12 and over filled most of them. i melted all 2 cups morsels and added it to the batter, rather than put it on top of the cake. they were quite dry, but all who ate them loved them. will try again with adjustments.
Date published: 2011-02-26
Rated 3 out of 5 by from The recipe was easy to make, they came out a little dry, but they still tasted great.
Date published: 2010-12-01
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