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HOW TO MAKE CHOCOLATE CUPCAKES
These double chocolate cupcakes are super easy to make. The only caveat is that I highly recommend using a handheld electric mixer or stand mixer to mix the cake batter and frosting, of course. This is a bit of a hassle but I swear it's necessary. I made these once mixing by hand and the difference was night and day. Mixing with an electric mixer makes the batter super creamy smooth and beats in some air so that they bake into fluffy and moist cakes.
First, quickly whisk together all the dry ingredients (excluding the sugar): flour, cocoa powder, baking powder, and salt.
In a separate bowl, use an electric mixer to beat the room temperature butter until smooth. Then, add in the sugar and beat that together until smooth and fluffy. At this point, you can beat in the eggs and vanilla extract until it's all combined.
Add in half the flour mixture and all of the milk into the wet ingredients and beat until roughly combined. Add the rest of the flour mixture and beat until smooth.
Grab your lined muffin/cupcake tin and two dinner spoons. I like using two spoons to portion out my cupcake batter because they're easy to wash and pick up the perfect amount of batter to fill the cupcake tin ¾ full. Scoop a heaping spoon of batter up with one spoon and use the second spoon to scrape it into the cupcake liner.
Finally, bake your cupcakes for about 18 minutes at 350 degrees F.
You can easily make these triple chocolate cupcakes by adding a couple handfuls of chocolate chips to the cupcake batter. That would be freaking incredible and I'm kind of regretting not doing that right now. Double chocolate cupcakes were sufficient for me though!
HOW TO MAKE MILK CHOCOLATE BUTTERCREAM FROSTING
This chocolate buttercream frosting has actual melted milk chocolate in it for a super creamy frosting.
In a small bowl, melt the chocolate in the microwave by zapping it in 30 second intervals until just melted. You can also melt it in a double broiler by bringing a small pot of water to a boil then remove from the heat. Place a heatproof bowl with the chocolate on top of the pot, making it fits snugly and the bottom of the bowl doesn't touch the water and no water or steam can get into the bowl. Wait for the chocolate to melt before removing the bowl from the pot.
Set the melted chocolate aside to cool until it's room temperature but still melted and viscous. In the meantime, work on the frosting.
In a mixing bowl, beat the butter with an electric mixer until smooth. Add half the powdered sugar, vanilla extract, and milk and beat until smooth before adding the rest of the sugar.
When the chocolate is ready, add it in and beat it all together until your frosting is smooth and creamy. Add a tablespoon of powdered sugar if the frosting is too wet or add a tablespoon of milk if the frosting is to dry.
MORE CHOCOLATE RECIPES:
- Heart-Shaped Chocolate Meringues
- Earl Grey Hot Chocolate
- Chocolate Cherry Tart with Cardamom Cream
- Toasted Pistachio Dark Chocolate Cookies
- Ferrero Rocher Macarons
Not what you were looking for? See the rest of my recipes!