These are right up my husband's alley - chocolate with more chocolate. These are moist cupcakes that are very rich and are just perfect with the white frosting.
Double Chocolate Cupcakes with White Frosting
3/4 C. unsweetened cocoa (dutch processed)
3/4 C. flour
1/2 t. baking powder
1/2 t. salt
1/2 C. unsalted butter, softened
1 C. sugar
3 large eggs at room temp.
1 t. vanilla
1/2 C. sour cream
1 1/2 C. milk or semisweet chocolate chips
White Frosting
Sift together cocoa and next 3 ingredients in a medium bowl; set aside.
Beat butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla.
Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in chocolate chips.
Place 12 paper baking cups in muffin tins; spoon batter evenly into cups, filling completely full.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes; transfer to wire rack to cool for 30 minutes. Spread evenly with white frosting.
White Frosting
1/2 C. unsalted butter, softened
3 C. powdered sugar, triple sifted
1 t. vanilla
2 to 3 T. cream
Beat butter at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 T. cream, adding additional cream if necessary to make of good spreading consistency.
Double Chocolate Cupcakes with White Frosting
3/4 C. unsweetened cocoa (dutch processed)
3/4 C. flour
1/2 t. baking powder
1/2 t. salt
1/2 C. unsalted butter, softened
1 C. sugar
3 large eggs at room temp.
1 t. vanilla
1/2 C. sour cream
1 1/2 C. milk or semisweet chocolate chips
White Frosting
Sift together cocoa and next 3 ingredients in a medium bowl; set aside.
Beat butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla.
Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in chocolate chips.
Place 12 paper baking cups in muffin tins; spoon batter evenly into cups, filling completely full.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes; transfer to wire rack to cool for 30 minutes. Spread evenly with white frosting.
White Frosting
1/2 C. unsalted butter, softened
3 C. powdered sugar, triple sifted
1 t. vanilla
2 to 3 T. cream
Beat butter at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 T. cream, adding additional cream if necessary to make of good spreading consistency.
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