Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting is the nomero uno that appears to many people’s mind when it arrives to a delightul meal. Today, we are going to tell you steps on serving a tasty Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting.
We hope you got insight from reading it, now let’s go back to dark chocolate cupcakes with chocolate cream cheese frosting recipe. To cook dark chocolate cupcakes with chocolate cream cheese frosting you need 17 ingredients and 8 steps. Here is how you achieve that.
Firstly, here are the ingridients that you should ready to make Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting:
- Prepare of Dark chocolate cupcake:.
- Use 3 cups of all purpose flour.
- Use 1/2 cup of unsweetened cocoa powder.
- Prepare 1 1/2 cups of granulated sugar.
- Get 2 tsp of baking soda.
- Provide 1 tsp of salt.
- Take 2 cups of warm coffee (freshly brewed).
- Provide 2 Tbsp of white vinegar (or apple cider vinegar).
- Take 4 tsp of vanilla extract.
- Prepare 2/3 cup of pure olive oil (or canola oil).
- You need of Frosting:.
- Prepare 8 oz (1 package) of cream cheese, softened at room temperature.
- Get 1/2 cup of butter, softened at room temperature.
- Get 2 cups of powdered sugar.
- Use 1/2 cup of unsweetened cocoa powder.
- Get 1/4 tsp of salt.
- Provide 1 tsp of vanilla extract.
After readying the ingridients, now we are set to make our yummy Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting:
- To make the cupcakes: Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee; you can brew instant coffee with 2 cups of hot water (or mix 6 espresso shots with enough hot water equal to 2 cups of liquid).
- In a large bowl whisk together 3 cups flour, 1/2 cup cocoa powder, 1-1/2 cups sugar, 2 tsp baking soda and 1 tsp salt..
- In a separate bowl, mix together 2 cups coffee, 2 Tbsp vinegar, 4 tsp vanilla extract and 2/3 cup pure olive oil..
- Whisk the wet ingredients into the dry ingredients just until they come together.
- Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack..
- To make the frosting: In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 1/2 cup butter on medium/high speed until creamy (3 min), scraping down the bowl as needed..
- Sift in 2 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min)..
- 3. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes..
Cut the tip of the piping bag and fit it with large star tip. Here is a pretty birthday cake I frosted with Chocolate Ganache Cream Cheese Frosting. Depending on how much sugar you add this frosting can crust. Not only is this the perfect chocolate cupcake, but I think I have found the perfect chocolate frosting. Let me tell you a little bit about why: this is a cream cheese based.
Recipe : Dark Chocolate Cupcakes with Chocolate Cream Cheese Frosting
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