If there is one flavor I love, it is chocolate. There is just something so yummy and satisfying about the creamy smoothness and rich flavor of chocolate that tantalizes your taste buds. So, if you love chocolate as much as I do then you are going to love this yummy Chocolate Lovers Cupcake Recipe we have for you today! It is a chocolate lover’s dream come true!
Want another cupcake recipe that is sure to please? Be sure and try these mouthwatering Chocolate Peppermint Cupcake Delights! You can never go wrong with the combination of chocolate and peppermint.
Makes 22 Cupcakes
Cupcake Ingredients:
1 C flour
¼ C plus 2 tablespoons unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
½ C brown sugar
½ C sugar
⅓ C Canola oil
½ C buttermilk
1 large egg room temp
1 tsp. pure vanilla extract
Chocolate Frosting Ingredients:
1 C unsalted sweet cream butter, softened
2 1/2 C powdered sugar
1/4 C cocoa powder
3 tbsp heavy whipping cream
1 tsp vanilla extract
1 medium ice cream scoops
Chocolate Ganache Ingredients:
1 C semi sweet chocolate chips
1/3 C Heavy Whipping cream
1 Small pot 1
Squeeze bottle
Edible Chocolate Cookie Dough Ingredients:
2/3 C Flour
1/3 C cocoa powder
1/2 C unsalted butter, softened
1 C sugar
1/4 tsp Kosher salt
3 TBSP Whole Milk
1/2 tsp vanilla extract
1 C Mini chocolate chips
1/2 C white chocolate chips
1 mini ice cream scooper
Decorating Toppings:
Waffle Ice cream cone, broken into pieces
22 Maraschino cherries
Chocolate sprinkles
Hershey Chocolate bar
Mini ice cream scooper
Chocolate Cupcakes Directions:
Preheat oven to 350°F.
Line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Pour the batter 3/4 in the cupcake liners.
Fill each one 3/4 of the way full.
Bake at 350°F for 17-20 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
Chocolate Frosting Directions:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
Add the butter on medium speed and beat for 1 minute.
Add in the powdered sugar and cocoa powder 1 cup at a time.
Continue to mix to combine.
Add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the mixture is combined
Chocolate Ganache Directions:
Using a small pot, pour the heavy whipping cream into it and place on medium heat.
Pour the chocolate chips into a medium heat safe bowl.
Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips.
Allow to sit for 1 minute before whisking until smooth.
Pour the chocolate ganache into the squeeze bottle.
Edible Chocolate Cookie Dough Directions :
Using a medium bowl, beat together the butter, sugar and salt until pale and fluffy
Beat in the milk, and vanilla
Whisk together in another bowl the flour and cocoa powder
Gradually beat that in
Fold in the mini chocolate chips and white chocolate chips
Decorating Directions:
Using the medium ice cream scooper, scoop out some frosting and place onto the top of the cooled cupcake
Using the chocolate ganache, drizzle over the top of the frosting
Scoop out a small amount of the cookie dough and place on top of the frosting
Drizzle some more ganache
Sprinkle some chocolate sprinkles
Place a broken piece of the waffle cone somewhere on the top near the cookie dough
Place a cherry on top
Enjoy!
Print this Chocolate Lovers Cupcake Recipe!
Chocolate Lovers Cupcake Recipe
This Chocolate Lovers Cupcakes Recipe is a sure pleaser! It is easy to make and features tons of chocolatey goodness!
Ingredients
- Cupcake Ingredients:
- 1 C flour
- ¼ C plus 2 tablespoons unsweetened cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ C brown sugar
- ½ C sugar
- ⅓ C Canola oil
- ½ C buttermilk
- 1 large egg room temp
- 1 tsp. pure vanilla extract
- Chocolate Frosting Ingredients:
- 1 C unsalted sweet cream butter, softened
- 2 1/2 C powdered sugar
- 1/4 C cocoa powder
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 1 medium ice cream scoops
- Chocolate Ganache Ingredients
- 1 C semi sweet chocolate chips
- 1/3 C Heavy Whipping cream
- 1 Small pot 1
- Squeeze bottle
- Edible Chocolate Cookie Dough Ingredients:
- 2/3 C Flour
- 1/3 C cocoa powder
- 1/2 C unsalted butter, softened
- 1 C sugar
- 1/4 tsp Kosher salt
- 3 TBSP Whole Milk
- 1/2 tsp vanilla extract
- 1 C Mini chocolate chips
- 1/2 C white chocolate chips
- 1 mini ice cream scooper
- Decorating Toppings:
- Waffle Ice cream cone, broken into pieces
- 22 Maraschino cherries
- Chocolate sprinkles
- Hershey Chocolate bar
- Mini ice cream scooper
Instructions
Chocolate Cupcakes Directions:
Preheat oven to 350°F.
Line your muffin pans with cupcake liners and set aside.
In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, sift to combine.
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, cream beer, and vanilla extract. Stir until combined.
Pour the batter 3/4 in the cupcake liners.
Fill each one 3/4 of the way full.
Bake at 350°F for 17-20 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
Chocolate Frosting Directions:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer.
Add the butter on medium speed and beat for 1 minute.
Add in the powdered sugar and cocoa powder 1 cup at a time.
Continue to mix to combine.
Add the heavy whipping cream and vanilla extract.
Mix on medium-high speed until the mixture is combined
Chocolate Ganache Directions:
Using a small pot, pour the heavy whipping cream into it and place on medium heat.
Pour the chocolate chips into a medium heat safe bowl.
Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips.
Allow to sit for 1 minute before whisking until smooth.
Pour the chocolate ganache into the squeeze bottle.
Edible Chocolate Cookie Dough Directions :
Using a medium bowl, beat together the butter, sugar and salt until pale and fluffy
Beat in the milk, and vanilla
Whisk together in another bowl the flour and cocoa powder
Gradually beat that in
Fold in the mini chocolate chips and white chocolate chips
Decorating Directions:
Using the medium ice cream scooper, scoop out some frosting and place onto the top of the cooled cupcake
Using the chocolate ganache, drizzle over the top of the frosting
Scoop out a small amount of the cookie dough and place on top of the frosting
Drizzle some more ganache
Sprinkle some chocolate sprinkles
Place a broken piece of the waffle cone somewhere on the top near the cookie dough
Place a cherry on top
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