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Triple
Chocolate Cupcakes
I
think the only thing I like
more than plain chocolate cupcakes without frosting are these triple
chocolate cupcakes.
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| This is an easy cupcake recipe you can use spur of the
moment when you need--assuming you have the supplies on hand.
Items Needed:
Chocolate cake mix
Chocolate chips
Dark
Chocolate Frosting
Chocolate
Frosting
1 Decorator bag & tip #32 |
Directions:
- Mix cake mix as directed, except add
1 cup chocolate
chips. I prefer semi-sweet or dark chocolate chips, but use your own
preference.
- Bake cupcakes.
- When cupcakes are cool, frost with small amount
of dark chocolate
frosting.
- Top with chocolate frosting using tip #32.
- Serve and watch the smiles appear.
Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
| Dark Chocolate
Frosting |
1 cup powdered sugar
1 cup cocoa powder |
2
Tbsp. butter
1 ½ cups heavy cream or half and half |
Mix all ingredients until well blended.
May use milk. Try adding 1 cup and then slowly add more.
Because milk is thinner you won’t need as much.
Dutch cocoa has been treated so
it won’t have the bitter taste. A natural cocoa will have a more bitter
taste
if you prefer that.
Keep frosting refrigerated when not using.
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| Chocolate
Frosting |
½
cup butter
3 cups powdered sugar |
1
cup cocoa powder
⅓ cup milk |
Blend
powdered sugar and cocoa powder. Then add butter and milk and whip on
high 2-3 minutes. Scrape sides of bowl as needed to ensure it is all
blended.
Keep frosting refrigerated when not using.
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Return
to
Gourmet Cupcakes from Triple Chocolate Cupcakes
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