Double Chocolate Cupcakes

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We were having some youth group students over this week, and I wanted to have a little treat on-hand for them.

So I thought: “What will everyone love and enjoy?”

Ahhh, yes. Chocolate cupcakes with chocolate frosting.

This was my first time making this particular cupcake recipe, and I had discovered my deep affinity for this frosting a couple weeks ago.

Now, these little babies aren’t meant to win a cupcake decorating contest. I didn’t take hours frosting them with various frosting contraptions/cake-tip-thingies. 

{Cake-tip-thingies is a thing now, didn’t you hear?}

These are just meant to be yummy treats! Take your time frosting and forgo the elementary-looking sprinkles to make the more sophisticated to your liking.

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I love that these cupcakes can be make in one bowl, which make them that much simpler to whip up, especially on those days you don’t feel like washing 25 bowls and pans.

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Chocolate Cupcakes {makes about 36 cupcakes}

(Adapted from Martha Stewart’s Easy One-Bowl Chocolate Cupcakes)

  • 3 cups sugar
  • 3 cups unbleached pastry flour (can sub all-purpose flour, this is just what I had on-hand)
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons of sea salt
  • 1 1/2 cups buttermilk, room temperature
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Place cupcake liners in muffin tins. In a large bowl, mix sugar, flour, cocoa powder, baking soda, baking powder and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla and mix until smooth.

2. Scoop batter into muffin cups (fill each about 2/3 C. full) and bake until toothpick inserted in the center comes out nearly clean, 20 to 25 minutes. Let cool in pans on wire racks for 5 minutes, then place cupcakes on racks to cool completely. Frost after cupcakes are cool to the touch.

PRO TIP: No buttermilk on-hand? No problem. I “make” my own all the the time! This is so convenient for making pancakes and certain types of breads or muffins!

Buttermilk Sub

  • Just less than 1 cup milk
  • Tablespoon lemon juice OR white vinegar

Place lemon juice OR white vinegar in 1 cup liquid measuring cup. Pour milk to 1 cup mark. Stir briefly to combine. Let sit for 5 minutes.

TA-DA! Buttermilk.

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Heavenly Chocolate Frosting {will frost 1-9 inch round cake or 24 cupcakes, so do x 1.5 for above amount of cupcakes}

(Adapted from Lauren’s Latest The Best & Easiest Chocolate Frosting)

NOTE: I very lightly frosted these cupcakes. The frosting you’ll yield will be enough to mound some frosting on…if you like that sort of thing.

  • 1 cup softened butter
  • 1/2 cocoa powder, sifted
  • 5 cups powdered sugar
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk

1. Cream butter and cocoa together until smooth in a large bowl. Add in vanilla and powdered sugar. Slowly pour milk into mix until frosting is a thick or thin as you desire. Scrape sides down and whip again until the frosting is light and fluffy, about 1-2 minutes more.

Enjoy your new-found chocolate yumminess!

Through Unspeakable Joy,

Laura

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