The month of February means to me getting in touch with as many chocolate sweets as I can! I don't necessarily go crazy for chocolate sweets. I am aware that I am not the norm...a sort of anomaly. But take these double chocolate cupcakes...these tempt me a little! They are rich and so easy to make.
Seriously, there is no excuse to not want to indulge a little in chocolate when these are around. For example, just now I had one for breakfast. With the light dusting of confectioner's sugar, they aren't too sweet and went wonderfully with my espresso. Actually, I will add a dash of espresso to the next batch!! Chocolate and coffee, yes! Although I once had a heated debate with someone about chocolate and coffee. They claimed that chocolate should be left in its purest state. Do not mix it with coffee, caramel, or GOD FORBID: MINT!! I had to defend chocolate and caramel...come on!?! That is just a magical combination! And chocolate and coffee: divine!
So my kids had a cupcake urge late yesterday afternoon. My daughter dragged out from the baking supply cabinet these adorable Oh, la la cupcake liners with the French poodles to decorate on top. She found some background papers I bought a couple years back when I used to try to make my photos look cute and trendy with some pops of color. She took some photos for me (the ones that are below). I felt bad for her as it was getting darker and I don't have any fancy lighting. I rely on Florida's glorious natural light.
This morning I had plenty of just that: glorious natural light! I dusted some confectioner's sugar on a few and snapped some shots for you to see that these cupcakes are even quite perfect without any glaze or frosting. I prefer things on the less sweet side.
Are you craving chocolate...today??? Go ahead, check your cabinets. You probably have all the ingredients to make these cupcakes. I used dark chocolate chips and a little bit of dark cocoa powder (hence, the very dark color). You don't have to use fancy French polka dotted liners like we did. Any liner will do just fine! The best part of this recipe? You can mix the ingredients together all in one bowl. The perfect recipe to do with your kids!!
This is a recipe I've used for years from Martha Stewart. You can use the chocolate frosting recipe I shared here. Or this fluffy white icing (marshmallow frosting).
Double Chocolate Cupcakes
Prep Time: 10 minutes
Cook Time: approx 20 minutes
Ingredients (12 cupcakes)
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
- 1 cup confectioner’s sugar
- 1-3 Tablespoons milk
Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Fold in the chocolate chips.
Divide batter evenly among muffin cups, filling each 2/3 full (I use a one scoop ice-cream scooper). Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
While cupcakes are cooling, prepare the glaze:
In a small bowl, whisk together the confectioners’ sugar and the milk; add more sugar if needed to thicken it. Drizzle on the glaze. Add sprinkles if you'd like!