Tested till perfect Chocolate Cupcakes With Double-Chocolate Icing
Chocolate Cupcakes With Double-Chocolate Icing
Photography by Yvonne Duivenvoorden

Chocolate Cupcakes With Double-Chocolate Icing

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: January 2011

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 18 minutes
  • Portion size 12 cupcakes

Ingredients

  • 2 oz 2ozbittersweet chocolate, chopped
  • 1/4 cup 1/4cupstrong coffee or water
  • 1/2 cup 1/2cupmilk
  • 1/3 cup 1/3cupcocoa powder
  • 1/3 cup 1/3cupunsalted butter, softened
  • 3/4 cup 3/4cupgranulated sugar
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
  • 1 cup 1cupall-purpose flour
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspbaking powder
  • 1/8 tsp 1/8tspsalt

Double-Chocolate Icing:

  • 1/2 cup 1/2cupunsalted butter, softened
  • 1-3/4 cups 1-3/4cupsicing sugar
  • 1 pinch 1pinchsalt
  • 2 oz 2ozmilk chocolate, melted and cooled
  • 1 oz 1ozunsweetened chocolate, melted and cooled
  • 1 tsp 1tspmilk, (approx)
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Preparation

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee, whisking until smooth. Whisk milk with cocoa until smooth; stir into chocolate mixture.

In large bowl, beat butter with sugar until light, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla.

Whisk together flour, baking soda, baking powder and salt; stir into butter mixture alternately with chocolate mixture, making 3 additions of dry ingredients and 2 of chocolate, stirring until no streaks remain.

Divide among 12 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.

Double-Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy, about 4 minutes. Beat in milk and unsweetened chocolates; beat in milk until smooth, adding up to 1 tsp (5 mL) more if necessary. Spread over cupcakes.

Nutritional Information Per cupcake: about

cal 353 pro 4g total fat 19g sat. fat 11g
carb 46g fibre 2g chol 67mg sodium 111mg
potassium 142mg

% RDI:

calcium 4 iron 11 vit A 13 folate 13
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