I tried to keep most of the Baby Shower a secret from the guest of honor. However, the one thing I wanted to make sure of was that she had a yummy dessert. Now the mommy-to-be isn’t really a huge cake fan so her opinion on this matter was very important to me. I sent her a text asking what cake flavor she preferred, and when she said chocolate cake is what she’s been craving lately, I was more than happy to oblige. I considered for a moment buying cupcakes, but I thought it would be much more fun and act as a special gift if I made it myself. I didn’t know where to start on the recipe front since there are so many cupcake recipes, but I found a recipe for Dark Chocolate Cupcakes along with a recipe for Chocolate Buttercream, and decided to start with them as a base and make alterations where I wanted. The Brown Eyed Baker is a great blog with tons of awesome recipes, check it out!
Double Chocolate Cupcakes with Chocolate Cream Cheese-Buttercream Frosting
Makes 18 cupcakes.
1 stick organic butter, cut into 4 pieces
4 ounces semisweet dark chocolate, chopped and divided into two, 2 ounce piles
1/2 cup Ghiradelli cocoa powder
3/4 cup cake flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup greek yogurt
1/8 cup canola oil
2 sticks organic butter, at room temperature
4 ounces cream cheese, at room temperature
2 1/2 cups powdered sugar
4 ounces semisweet dark chocolate, melted and cooled
Set oven to 350 degrees.
Line cupcake pans with baking cup liners.
Combine butter, 2 ounces chocolate and cocoa powder in a microwave safe bowl.
Microwave for 30 seconds and stir. Then microwave 15 seconds at a time, stirring every 15 seconds until mixture is melted and combined.
Set bowl aside and cool. In the mean time, whisk together flour, baking powder and baking soda in a small bowl.
In a separate bowl, whisk together eggs, sugar, salt, cooled chocolate, and 1/2 of flour mixture.
Mix in greek yogurt and canola oil.
Stir in the other 2 ounces of chopped dark chocolate.
Place 2 rounded tablespoons of batter into cupcake liners.
Bake for 12-15 minutes until cupcakes are cooked all the way through.
Set aside to cool.
While cupcakes cool, use a hand mixer to combine butter, cream cheese and powdered sugar until desired consistency is met.
Add in melted chocolate.
Continue to beat until mixture is combined, and a fluffy and smooth frosting is created.
Frost cupcakes and enjoy!