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Chocolate Cupcake with a Chocolate Topper
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Double Chocolate Cupcakes

Ingredients

For the Cupcakes:

  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

For the Frosting:

  • 1/4 cup butter softened
  • 2/3 cup cocoa powder
  • 1/4 cup heavy cream
  • 2 1/2 - 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt

For the Topping:

  • Lindt HELLO Bites

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees F (175 degrees C). Line cupcake pan with liners.
  • Sift together the flour, baking powder, baking soda, cocoa and salt.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in vanilla extract.
  • Add the flour mixture alternately with the milk; beat well.
  • Fill each cupcake liner (2/3 full) and bake for 15 minutes or until a toothpick inserted comes out clean.

For the Frosting:

  • Cream butter and cocoa powder in electric mixer. Add vanilla extract.
  • Alternate heavy cream with powdered sugar until frosting consistency reached.
  • For thicker frosting, add more powdered sugar. For a looser frosting, add more cream (or milk).
  • Pipe each cupcake with frosting and garnish with Lindt HELLO Bites