Chocolate Cupcakes with Chocolate Frosting
Chocolate Cupcakes with Chocolate Frosting takes about 1 hour and 30 minutes from beginning to end. For 78 cents per serving, you get a dessert that serves 18. One serving contains 458 calories, 5g of protein, and 22g of fat. A mixture of dark chocolate, milk, baking powder, and a handful of other ingredients are all it takes to make this recipe so delicious. 216 people have tried and liked this recipe. It is a very affordable recipe for fans of American food. It is brought to you by Roxanas Home Baking. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so outstanding spoonacular score of 30%. Users who liked this recipe also liked Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting, Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting, and Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling.
Servings: 18
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2/3 cup non fat Greek yogurt
2 cups (240 grams) all purpose flour
1 tbsp. baking powder
1 1/2 cups (340 grams) soft butter
1 1/2 cup (120 grams) cocoa powder
8 oz (225 grams) bittersweet/dark chocolate (chips or chunks)
2 eggs separated
4-5 tbsp milk
1/2 tsp salt
1 1/4 (250 grams) sugar
4 1/2 cups (540 grams) powder sugar
Equipment:
sauce pan
muffin tray
mixing bowl
whisk
oven
toothpicks
spatula
bowl
frying pan
Cooking instruction summary:
Add the chocolate, butter and milk to a medium saucepan. Heat over medium heat until melted and smooth stirring constantly. Beat in the sugar and cool. I took the quick road and place it in the refrigerator, stirring occasionally. Meanwhile heat the oven to 350F and line an 18 cupcake pan with paper liners. In a small bowl mix the egg yolks with the yogurt. In another bowl sift the flour with baking powder and salt. In a grease free bowl, whisk the egg whites until stiff peaks (they should point straight up without collapsing. My mom used to turn the bowl upside down) When the chocolate mixture is cooled, put it into a mixing bowl with the paddle attachment on beat in the egg yolk mixture followed by the flour. Remove the bowl from the mixer and with a spatula slowly fold in the whipped egg whites. Scoop the batter into the prepared pan and bake for about 18 minutes or until soft to the touch and a toothpick inserted in the middle comes out clean. Cool for 5 minutes in the pan before removing and completely before frosting. In a bowl sift together the powder sugar and cocoa.Add the butter to a mixing bowl. With the whisk attachment on, whip the butter on medium to high speed for about 5 minutes, stopping once to scrape the sides of the bowl.Reduce the speed to low and slowly add the sugar little by little waiting until it is mostly incorporated before adding more.Once all of the powdered sugar has been added, scrape the sides of the bowl, add the milk and increase the speed to medium-high and whip until fluffy for about 2 minutes. If needed add more milk
Step by step:
1. Add the chocolate, butter and milk to a medium saucepan.
2. Heat over medium heat until melted and smooth stirring constantly. Beat in the sugar and cool. I took the quick road and place it in the refrigerator, stirring occasionally. Meanwhile heat the oven to 350F and line an 18 cupcake pan with paper liners. In a small bowl mix the egg yolks with the yogurt. In another bowl sift the flour with baking powder and salt. In a grease free bowl, whisk the egg whites until stiff peaks (they should point straight up without collapsing. My mom used to turn the bowl upside down) When the chocolate mixture is cooled, put it into a mixing bowl with the paddle attachment on beat in the egg yolk mixture followed by the flour.
3. Remove the bowl from the mixer and with a spatula slowly fold in the whipped egg whites. Scoop the batter into the prepared pan and bake for about 18 minutes or until soft to the touch and a toothpick inserted in the middle comes out clean. Cool for 5 minutes in the pan before removing and completely before frosting. In a bowl sift together the powder sugar and cocoa.
4. Add the butter to a mixing bowl. With the whisk attachment on, whip the butter on medium to high speed for about 5 minutes, stopping once to scrape the sides of the bowl.Reduce the speed to low and slowly add the sugar little by little waiting until it is mostly incorporated before adding more.Once all of the powdered sugar has been added, scrape the sides of the bowl, add the milk and increase the speed to medium-high and whip until fluffy for about 2 minutes. If needed add more milk
Nutrition Information:
covered percent of daily need
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