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:

Quickview
404k Calories
5g Protein
22g Total Fat
50g Carbs
2% Health Score
Limit These
Calories
404k
20%

Fat
22g
34%

  Saturated Fat
13g
85%

Carbohydrates
50g
17%

  Sugar
33g
37%

Cholesterol
59mg
20%

Sodium
215mg
9%

Caffeine
25mg
8%

Get Enough Of These
Protein
5g
11%

Manganese
0.6mg
30%

Copper
0.5mg
25%

Iron
3mg
18%

Phosphorus
174mg
17%

Magnesium
67mg
17%

Fiber
3g
16%

Selenium
9µg
13%

Vitamin A
509IU
10%

Vitamin B2
0.15mg
9%

Potassium
299mg
9%

Vitamin B1
0.12mg
8%

Folate
30µg
8%

Zinc
1mg
7%

Calcium
68mg
7%

Vitamin B3
1mg
5%

Vitamin E
0.58mg
4%

Vitamin B12
0.18µg
3%

Vitamin D
0.42µg
3%

Vitamin B5
0.26mg
3%

Vitamin K
2µg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need
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Related Videos:

Chocolate Cupcakes with Vanilla Frosting - Cooked by Julie - Episode 2

 

Chocolate Cupcakes with Irish Cream Frosting

 

Chocolate Cupcakes with Marshmallow Frosting - Cooked by Julie episode 291

 

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