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Double Chocolate Cupcakes (with White Chocolate Cream Cheese Frosting)

These treats are made with chocolate chips inside and topped with divine white chocolate cream cheese frosting.
Course Dessert
Cuisine American
Keyword chocolate, cupcakes
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Author Lyuba Brooke

Ingredients

  • Chocolate Cupcakes:
  • 1 cup of unsweetened cocoa powder
  • cups of hot water
  • cups of flour
  • cup of sugar
  • tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 eggs room temperature
  • ¾ cups of vegetable oil
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • White Chocolate Cream Cheese Frosting:
  • 12 oz cream cheese softened
  • 1/2 cup unsalted butter room temperature
  • 6 oz baking white chocolate bar s
  • 1 tsp vanilla extract
  • 1/2 cup powder sugar more if desired
  • Decoration:
  • Grated white chocolate bar or chips optional

Instructions

  1. Cupcakes:
  2. Preheat the over to 350. Lightly spray cupcake pan with cooking spray and line it with cupcake liners.
  3. In a small sauce pot, mix water with unsweetened cocoa powder. Bring to a low boil. Cook for about a minute and set aside to cool.
  4. In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
  5. Separately, whisk together vegetable oil, vanilla extract, eggs and sour cream.
  6. On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
  7. Lower speed to low again and slowly pour in hot cocoa. Mix until just combined. Turn off mixer.
  8. Using a spatula, scrape sides and bottom of the bowl, continue mixing with a spatula until batter is smooth.
  9. Pour batter into the cupcake liners, filling them about ¾ of the way, and bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.
  10. Cool completely before frosting.
  11. Frosting:
  12. Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes.
  13. Lower the speed to low and beat in powder sugar and vanilla extract.
  14. Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
  15. (I prefer to melt my chocolate in a double boiler because it always yields best results. You can also melt it in a microwave at half power for 45 seconds, stir and do another 30 seconds, still on half power . (Repeat another 30 seconds if needed.) When chocolate is almost all melted, just keep stirring until it's all melted.)
  16. On low speed, drizzle in melted white chocolate and mix well, make sure to scrape sides and bottom of the bowl and mix until all even.
  17. Fill a piping bag, fitted with a frosting tip, with cream cheese frosting and frost cooled cupcakes. (I recommend using 1M frosting tip.)
  18. You can grate some white chocolate on top as a decoration. I actually created a little "snow dust" decoration by grating white chocolate chips on a zester.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.