Double Chocolate Cupcakes with Chocolate Cream Cheese-Buttercream Frosting

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!

Makes 18 cupcakes.

Ingredients

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

2 eggs

3/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup greek yogurt

1/8 cup canola oil

 

Frosting

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

 

Directions

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!

About these ads