Double-chocolate cupcakes

Indulge in the ultimate sweet treat with our Double-Chocolate Cupcakes! Made with rich dark chocolate, creamy heavy whipping cream, and light sour cream, these moist cupcakes are perfectly balanced with a hint of cocoa powder and a dash of baking powder to ensure they rise to fluffy perfection. Follow this simple recipe to create decadent, chocolaty cupcakes that are sure to impress at any occasion. Ready in just minutes, these heavenly delights are a must-try for all chocolate lovers!

  • 26 Feb 2025
  • Cook time 20 min
  • Prep time 10 min
  • 6 Servings
  • 8 Ingredients

Double-chocolate cupcakes

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.

Ingredients:

1 cup heavy whipping cream
230g
1/2 cup dark chocolate
120g
5 eggs
250g
3/4 cup sugar
150g
1 cup all-purpose white wheat flour
120g
1 tbsp dry cocoa powder
16g
1 tsp baking powder
5g
1/3 cup light sour cream
72g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or grease it lightly to prevent sticking.
2. Prepare the Ganache:
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.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
4. Beat the Eggs and Sugar:
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).
5. Combine the Wet Ingredients:
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.
6. Incorporate the Dry Ingredients:
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.
7. Fill the Cupcake Liners:
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
8. Bake:
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.
9. Cool:
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve:
Once cooled, you can frost the cupcakes with your favorite frosting or enjoy them as they are.

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.

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!

Nutrition Facts
Serving Size160 grams
Energy
Calories 390kcal19%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 55g15%
Fiber 3.66g10%
Sugar 30g31%
Fat
Fat 27g33%
Saturated 11g37%
Cholesterol 220mg-
Vitamins
Vitamin A 240ug27%
Choline 150mg27%
Vitamin B1 0.11mg9%
Vitamin B2 0.27mg21%
Vitamin B3 0.42mg3%
Vitamin B6 0.06mg4%
Vitamin B9 40ug10%
Vitamin B12 0.54ug22%
Vitamin C 0.34mg0%
Vitamin E 0.84mg6%
Vitamin K 1.54ug1%
Minerals
Calcium, Ca 120mg9%
Copper, Cu 0.15mg16%
Iron, Fe 3.74mg34%
Magnesium, Mg 70mg17%
Phosphorus, P 170mg14%
Potassium, K 190mg6%
Selenium, Se 20ug35%
Sodium, Na 160mg11%
Zinc, Zn 1.08mg10%
Water
Water 63g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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