Name: Chocolate Cupcakes with Whipped Chocolate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: For the Chocolate Cupcakes:; Dry Ingredients:; 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 1/2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; Wet Ingredients:; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; For the Whipped Chocolate Frosting:; Frosting Ingredients:; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon vanilla extract

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Indulge your sweet tooth with Chocolate Cupcakes with Whipped Chocolate Frosting! These moist and rich chocolate cupcakes are topped with a light and fluffy chocolate frosting that is simply irresistible. Perfect for birthdays, celebrations, or just a cozy night in, these cupcakes are sure to impress anyone who takes a bite. Let’s dive into this delightful recipe that will have everyone coming back for seconds!

Ingredients List

To make Chocolate Cupcakes with Whipped Chocolate Frosting, gather the following ingredients:

For the Chocolate Cupcakes:

Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water

For the Whipped Chocolate Frosting:

Frosting Ingredients:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract

Optional Garnish:

Chocolate shavings
Sprinkles
Fresh berries

Substitutions:

Use almond milk or oat milk for a dairy-free version of the cupcakes.
Substitute coconut oil for vegetable oil for a different flavor profile.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.

Step 2: Prepare the Cupcake Batter

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until combined.
Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin, but this is normal. Mix until smooth.

Step 3: Bake the Cupcakes

Fill the Muffin Tin: Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Whipped Chocolate Frosting

Whip the Cream: In a medium bowl, use an electric mixer to beat the heavy whipping cream on medium speed until it begins to thicken.
Add Sugar and Cocoa: Gradually add the powdered sugar and cocoa powder, along with the vanilla extract. Continue to beat on high speed until stiff peaks form. Be careful not to overbeat.

Step 5: Frost the Cupcakes

Frosting the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the whipped chocolate frosting.
Garnish: Add chocolate shavings, sprinkles, or fresh berries on top for an extra touch.

Nutritional Information

Here’s a breakdown of the nutritional benefits for one cupcake with frosting (based on 12 servings):

Nutrient	Per Cupcake
Calories	250
Total Fat	15g
Saturated Fat	8g
Carbohydrates	29g
Fiber	2g
Protein	3g

Note: Nutritional values may vary based on ingredient substitutions.

Healthier Alternatives for the Recipe

Lower Sugar: Reduce the amount of sugar in the cupcake batter for a less sweet treat.
Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Coconut Cream Frosting: Use chilled coconut cream instead of heavy cream for a dairy-free frosting option.

Serving Suggestions

Enjoy your Chocolate Cupcakes with Whipped Chocolate Frosting with these serving ideas:

With Coffee or Tea: Pair with a cup of coffee or tea for a delightful afternoon treat.
Dessert Platter: Include these cupcakes on a dessert platter alongside other sweets for parties or gatherings.
Ice Cream Sandwiches: Use two cupcakes to create delicious ice cream sandwiches!

Common Mistakes to Avoid

Overmixing the Batter: Mix just until combined to avoid dense cupcakes. Overmixing can lead to tough texture.
Not Measuring Ingredients Accurately: Use proper measuring cups for dry and wet ingredients to ensure the right consistency.
Skipping Cooling Time: Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.

Storing Tips for the Recipe

Room Temperature: Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
Refrigeration: If you live in a warm climate, store frosted cupcakes in the refrigerator for up to 5 days.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature and frost before serving.

Conclusion

In summary, Chocolate Cupcakes with Whipped Chocolate Frosting are a delightful treat that brings joy to any occasion. With their rich chocolate flavor and fluffy frosting, these cupcakes are sure to be a hit with family and friends. We invite you to try this recipe, share your feedback in the comments, or subscribe for more delicious updates!

FAQs

1. Can I use a different type of frosting?

Absolutely! Feel free to use cream cheese frosting, buttercream, or even a ganache for a different flavor.

2. How can I make these cupcakes gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

3. Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before baking.