Chocolate Cupcakes with Triple Chocolate Frosting
Prep Time: 30 minutes
Cook Time: 22 minutes
Total Time: 52 minutes
Servings: 24 cupcakes
Stamped Halloween Cupcakes are a cute Halloween dessert topped with stamped fondant circles. The cupcakes and frosting are both made with chocolate milk, for an ultra-rich chocolate taste. Roll the sides in chocolate sprinkles for an even more intense effect!
For the Chocolate Cupcakes:
- 6 oz butter at room temperature
- 4.75 oz granulated sugar (2/3 cup)
- 5 oz brown sugar (2/3 cup packed)
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 8 fl oz chocolate milk (1 cup), at room temperature
- 4 fl oz sour cream (1/2 cup), at room temperature
- 2 tbsp water or coffee
- 7.8 oz all-purpose flour (1¾ cups)
- 3 oz unsweetened cocoa powder (1 cup)
- 1½ tsp baking soda
- ½ tsp salt
For the Triple Chocolate Frosting:
- 8 oz bittersweet chocolate finely chopped (can use unsweetened for a darker chocolate flavor)
- 24 oz powdered sugar (6 cups)
- 2 oz unsweetened cocoa powder (2/3 cup)
- 8 oz unsalted butter (2 sticks), at room temperature
- 1/4 tsp salt
- 4 fl oz chocolate milk (1/2 cup)
- 2 tsp vanilla extract
To Make the Chocolate Cupcakes:
Preheat the oven to 350 F. Line cupcake pans with 24 paper wrappers.
Add the butter and both sugars to the bowl of a large stand mixer fitted with a paddle attachment. Beat them together on medium-high speed, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix it in.
In a separate bowl, whisk together the chocolate milk, sour cream, and water (or coffee, if using). In a different bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer running on low, add a quarter of the sifted flour mixture. When the flour streaks have almost all disappeared, add a third of the liquid to the mixing bowl. When that’s incorporated, continue to add the drys and wets in an alternating pattern, ending with the dry ingredients.
When the dry ingredients are nearly incorporated, stop the mixer. Scrape down the bottom and sides of the bowl with a rubber spatula, and finish mixing the cake by hand. Scoop the batter into the cupcake pans. Bake for 20-22 minutes, until the tops spring back when lightly pressed. Cool completely before decorating.
To Make the Triple Chocolate Frosting:
Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments, stirring after every 30 seconds until melted and smooth. Set aside to cool to room temperature.
Place the powdered sugar, cocoa powder, butter, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix on low speed until the sugar is moistened, then turn to medium speed and beat for 4 minutes.
Turn the mixer speed to low and slowly stream in the chocolate milk and vanilla. Once it is incorporated, turn the speed back to medium and beat for another 3-4 minutes, until light and fluffy.
Turn the mixer speed back to low, and add the chocolate. Once the chocolate is mixed in, raise the speed back to medium and beat for one minute more. Use immediately, or place in an airtight container with plastic wrap pressed on top. The frosting can be made several days in advance and kept in the refrigerator. Allow to come to room temperature before using.
Fit a piping bag with a large star tip. Pour chocolate sprinkles into a bowl.
Pipe a big swirl of frosting on top of a cupcake. Hold the cupcake in one hand over the sprinkle bowl. With the other hand, pick up a handful of sprinkles and press them into the base of the piped frosting, all the way around the cupcake. Dust off the excess sprinkles. Repeat with remaining cupcakes and frosting.
Top each cupcake with a stamped fondant plaque.
Calories: 404kcal | Carbohydrates: 56g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 226mg | Potassium: 203mg | Fiber: 3g | Sugar: 44g | Vitamin A: 9.7% | Vitamin C: 0.2% | Calcium: 4.9% | Iron: 11.2%