Decadent Chocolate Cupcakes
Super moist dark chocolate cupcakes with chocolate cream cheese frosting and chocolate pearls as garnish with melt in your mouth. Easy and quick 17 minute bake makes these cupcakes great for impromptu chocolate craving. Recipe makes 12 perfect cupcakes.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
4 tablespoons dark chocolate chips
1/2 cup organic unsweet cocoa powder
1/2 cup hot water or hot coffee
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla
1 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chips
Chocolate Cream Cheese Frosting
2 ounce packages cream cheese,
6 tablespoons unsweet organic* cocoa
1 1/2 cups confectioners sugar
3/4 cup heavy whipping cream
1 teaspoon vanilla
Garnish:
Dark chocolate curls or pearls
Instructions
- Preheat oven to 350°F. Line muffin or cupcake pan with cupcake liners. I used black liners.
- In large glass mixing bowl that is micro wave safe add 4 tablespoons chocolate chips, cocoa powder and hot water or strong coffee. Whisk together until melted and somewhat thick.
- Add sugar and vegetable oil, whisk to combine. Add the eggs and vanilla. Whisk to blend. Set aside.
- In another bowl sift together flour, baking soda, and salt. Add dry ingredients to the wet ingredients, stirring to blend. Do not over mix. Scrape down sides and bottom of bowl with rubber spatula.
- Fill cupcake liners 3/4 full, making 12 cupcakes. Divide 1/2 cup chocolate chips evenly on the 12 cupcakes. Gently push the chips into the cupcake batter with back of spoon just covering the chips with batter.
- Bake cupcakes 17 minutes until fully baked, cake top will spring back when lightly touched. Remove from oven and cool before frosting. (At this point if you want to freeze the cupcakes now is the time to place in freezer bag and freeze for later frosting and individual servings).
- Chocolate Cream Cheese Frosting: Mix all ingredients in a mixing bowl, whip with hand mixer until smooth and very creamy. If frosting is to wet add additional confectioner’s sugar.
- Fill piping bag with tip # 1 M or 2 D. Fill bag with frosting. Pipe rosettes on top of cupcakes. Sprinkle with chocolate pearls or curls.
- Keep cupcakes in refrigerator if frosted. Allow to un chill about 20 minutes before serving.
Notes
- * You can use standard cocoa, but the organic makes a healthier option.
- Valrhona baking pearls were used as garnish for these cupcakes.
Find it online: https://lizbushong.com/decadent-chocolate-cupcakes-liz-bushong/
