Double Chocolate Cupcakes With Sprinkles Recipe

It's hard to believe that these double chocolate cupcakes with sprinkles are still light and fluffy. Please tell the whole class about this great birthday song.


For the cupcakes: – 3 oz. semi sweet chocolate, chopped – 1 1/2 cups fresh brewed coffee – 3 cups sugar – 2 1/2 cups all purpose flour – 1 1/2 cups unsweetened cocoa powder – 2 teaspoons baking soda – 3/4 teaspoon baking powder – 1 heaping teaspoon salt – 3 large egg – 3/4 cups vegetable oil – 1 1/2 cups buttermilk – 3/4 teaspoon vanilla extract


For the frosting: – 3 ounces semi sweet chocolate, chopped – 2 ounces unsweetened chocolate, chopped – 4 Tablespoons butter – Pinch salt – 4 cups powdered sugar – 3 teaspoons vanilla extract – 1 Tablespoon coffee (if you have it leftover from the cake--it's not totally necessary, but I feel like it cuts the sweet of the powdered sugar nicely) – 6-8 Tablespoons half and half (or milk or cream)


For the cupcakes:-Start 325 oven. Three pans, 36 cupcakes. Or swap. Add chopped chocolate to hot coffee in a bowl. Occasionally stir while dissolving. Pour sugar, flour, cocoa powder, soda, baking powder, and salt into a large bowl.

Step 1

Eggs should be thick and pale golden after 3 minutes of electric mixing. Slowly mix oil, buttermilk, vanilla, and melted chocolate. Higher speed until combined.

Step 2

After three flour additions, beat well. Fill cupcake liners 2/3 full gently. I overfill cupcakes and they rise, so my overflowed. Overflow edges are consumed by the baker.

Step 3

Until a toothpick inserted in the center comes out clean, bake cupcakes 25–35 minutes. From cooled pans. Before frosting, cool completely.

Step 4

For the frosting:- Add chopped chocolate to a microwave-safe bowl and whisk every 45 seconds on half power. Be calm.

Step 5

Electric mixer cream butter and salt. Before the "giant puff of sugar" passes, beat half the powdered sugar on low speed until well mixed. Mix half milk and vanilla.  

Step 6

Add melted chocolate slowly, scraping sides. Blend milk and remaining sugar. Whisk icing till fluffy. Cupcakes don't need thick frosting without piping.  

Step 7

Cupcakes were covered with milk-diluted it. Use cupcake. Two tablespoons of milk smooths cupcake icing that pulls or tears.

Step 8

To assemble:- Choose your sprinkles in a small bowl. Fondly ice cupcakes using a knife or offset spatula. Disregard looks. Ice cupcakes by rotating 90˚. Utilize cupcakes. For 4 days, an airtight container keeps them wet.

Step 9

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