Double Chocolate Cupcakes

Tasty Treats: Melt in your mouth double chocolate cupcakes

Indulge in this delicious double chocolate cupcake from a recipe that is easy to prepare and is just enough to make 12 cupcakes. I've reduced the amount of butter and sugar used from the original recipes. I find it actually improves the taste. You'll find that after having one cupcake, you'll crave another. The 'melt in your mouth' flavor and texture is sure to get you plenty of compliments. 

The first step is to prepare the frosting, then place in refrigerator to chill and harden a bit. At this point, turn on the oven to preheat at 350 F degrees and prepare the batter. I use all natural, organic, non-gmo  and Himalayan pink salt whenever possible.

Prep time: half hour  // Bake time: 22 minutes // Cool down: half hour

Frosting Ingredients:

1/4 cup melted butter (salted or unsalted)

1/4 cup unsweetened cocoa powder

1  cup confectioner's or icing sugar

1/2 tsp vanilla extract

1/4 cup milk (2% works great)

Using a hand held mixer, blend the ingredients in a bowl for about 2 minutes until nice and creamy. Pour into a plastic container with cover and place in the refrigerator to chill (while preparing the dough and baking). The frosting should harden up a bit and make spreading the frosting over the cupcakes much easier. Now, we're ready to prepare the batter.

Batter Ingredients:

1/2 cup soft or melted butter

1/2 cup milk (2% works great)

1 cup sugar

2 eggs

1 tsp vanilla

1 1/4 cup all-purpose white flour

3 tablespoons cocoa powder

1 tsp baking soda

1/2 tsp salt

Place the ingredients in a large bowl and gently mix by hand with a large wooden spoon until all the flour and cocoa powder have been absorbed into the milk. Add more milk (or water) if needed. Then, use your hand held mixer and blend the batter at low setting until creamy and smooth. This should only take about 2 minutes.

I use metal cupcake trays and place paper baking cups into and then pour the batter into the cups. There should be just enough batter to fill 12 cups about 3/4 full with this recipe. Place in the over 18 to 22 minutes. Poke with a fork to check that dough has fully cooked. At this point, you can remove from the oven to cool off. I like to turn the oven off and let sit in the oven another 8 minutes or so to get a harder crust before removing from the oven.

Let cool on the counter for at least half an hour until cooled off. If you spread the frosting on while still warm, there a likelihood the frosting will melt or 'drip' and things could get messy. Once fully cooled, remove the frosting from the refrigerator. You''ll notice it's hardened a bit. Spread a bit of frosting to your desire over the cupcake tops and serve.

double chocolate cupcakes

Let me know how your cupcakes turned out in the comments section below. I always love getting messages from my readers. Enjoy!


Check some of my other articles:

Himalayan Pink Salt - The purest salt on Earth

Make a festive cranberry whole wheat bread with your bread machine.

Making your own vanilla extract is easy but takes patience!

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Name's Joe and I live in Ontario, Canada. I enjoy keeping track of markets, investing and commodities, primarily gold and silver. Also have interests in the crypto sector. I Support BAT's Brave browser on my phone and earn free BAT tokens.

Tasty Treats Recipes
Tasty Treats Recipes

My Mom, bless her heart, was an amazing baker. I often stood by as a child and watched as she prepared all the ingredients for pies, cakes, cookies and more. Her desserts were phenomenal. I'd like to share some of her recipes and my own as well. When the lockdowns came last year, I found myself baking like never before. I've tried apple pie, peach pound cake, strawberry rhubarb pound cake, cranberry muffins and chocolate chip cookies to name a few. I hope you enjoy my recipes.

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