Double-chocolate cupcakes
These double-chocolate cupcakes feature a rich, dark chocolate ganache center surrounded by a moist, fluffy cake. Perfect for chocolate lovers, this recipe offers an easy method for a delightful homemade treat.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup heavy whipping cream1/2 cup dark chocolate
5 eggs
3/4 cup sugar
1 cup all-purpose white wheat flour
1 tbsp dry cocoa powder
1 tsp baking powder
1/3 cup light sour cream
Double-chocolate cupcakes are a delightful treat for any chocolate lover. With a rich, dark chocolate center and a fluffy, moist cake, these cupcakes offer a decadent experience that will satisfy any sweet tooth. Follow this easy recipe to create these delicious, homemade double-chocolate cupcakes.
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or grease it lightly to prevent sticking.
In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer. Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium-high speed until the mixture is pale, thick, and tripled in volume (about 5-7 minutes).
Fold the light sour cream into the egg and sugar mixture until well incorporated. Then, gently fold in the slightly cooled chocolate ganache until smooth.
Gradually add the flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix to keep the batter light and airy.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean or with just a few moist crumbs attached.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cooled, you can frost the cupcakes with your favorite frosting or enjoy them as they are.
After following these steps, you'll have a batch of mouthwatering double-chocolate cupcakes that are perfect for any occasion. Whether it's for a special celebration or just to satisfy a chocolate craving, these cupcakes are sure to impress. Enjoy your delicious homemade treats!
Double-chocolate cupcakes FAQ:
Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-22 minutes. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
To check for doneness, insert a toothpick into the center of a cupcake. It should come out clean or with a few moist crumbs. If it has wet batter on it, bake for a few more minutes.
Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If frosted, consider refrigerating to keep the frosting fresh.
Yes, you can substitute dark chocolate with milk chocolate, but the flavor will be sweeter and less intense. Adjust the sugar in the recipe if desired.
Use a standard cupcake pan, which typically holds 12 cupcakes. Each cupcake liner should be filled about two-thirds full with the batter.
Tips:
- For extra moist cupcakes, don't overmix the batter. Mix until just combined to avoid tough cupcakes.
- Use high-quality dark chocolate for a richer and more intense chocolate flavor.
- Let the cupcakes cool completely before frosting or adding any toppings to prevent melting and messiness.
- To enhance the chocolate flavor, consider adding a teaspoon of espresso powder to the dry ingredients.
- If you prefer a sweeter cupcake, you can increase the sugar quantity slightly according to your taste.
Nutrition per serving
6 ServingsCalories 390kcal
Protein 11g
Carbohydrates 55g
Fiber 3.66g
Sugar 30g
Fat 27g
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