Chocolate Cupcakes With Double-Chocolate Icing

By Soo Kim and The Test Kitchen

Tested till perfect

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Chocolate Cupcakes With Double-Chocolate Icing

Chocolate Cupcakes With Double-Chocolate Icing
Photography by Yvonne Duivenvoorden

  • Preparation time: 20 minutes
  • Total time : 18 minutes

This recipe makes 12 cupcakes servings

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Nutritional Info
Per cupcake: about -
cal 353353 cal
pro 4 g4g pro
total fat 19 g19g total fat
sat. fat 11 g11g sat. fat
carb 46 g46g carb
fibre 2 g2g fibre
chol 67 mg67mg chol
sodium 111 mg111mg sodium
potassium 142 mg142mg potassium
% RDI: -
calcium 44 calcium
iron 1111 iron
vit A 1313 vit A
folate 1313 folate
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2 oz bittersweet chocolate , chopped2 oz bittersweet chocolate, chopped
  • 1/4 cup strong coffee 1/4 cup strong coffee or water
  • 1/2 cup milk 1/2 cup milk
  • 1/3 cup cocoa powder 1/3 cup cocoa powder
  • 1/3 cup unsalted butter , softened1/3 cup unsalted butter, softened
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 2 eggs 2 eggs
  • 1 tsp vanilla 1 tsp vanilla
  • 1 cup all-purpose flour 1 cup all-purpose flour
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • 1/8 tsp salt 1/8 tsp salt
  • Double-Chocolate Icing:
  • 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
  • 1-3/4 cups icing sugar 1-3/4 cups icing sugar
  • 1 pinch salt 1 pinch salt
  • 2 oz milk chocolate , melted and cooled2 oz milk chocolate, melted and cooled
  • 1 oz unsweetened chocolate , melted and cooled1 oz unsweetened chocolate, melted and cooled
  • 1 tsp milk , (approx)1 tsp milk, (approx)

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 sa< 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.

Source : Canadian Living Magazine: January 2011

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