Decadent Chocolate Cupcakes
Enjoy these moist and flavorful chocolate cupcakes, topped with a rich, creamy frosting. Perfect for any occasion.
Equipment Needed
- Electric Mixer
- Mixing Bowls
- Muffin Tins
- Oven
- Spatula
Ingredients
- 120.00 gAll-purpose flour(Ensure it's gluten-free if needed)
- 20.00 gUnsweetened cocoa powder(For deep chocolate flavor)
- 120.00 gGranulated sugar(Adjust to your sweetness preference)
- 1.00 tspBaking powder(For a light and airy texture)
- 1.00 pinchSalt(Enhances the flavors)
- 120.00 gDairy-free butter(Softened)
- 60.00 mlDairy-free milk(Use almond or soy milk)
- 2.00 largeEggs(Room temperature)
- 100.00 gDark chocolate(Melted)
- 200.00 mlDairy-free whipped topping(Vegan option)
- 150.00 gDairy-free mascarpone(Vegan option)
- 50.00 gChocolate chips(For topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour muffin tins.
Estimated time: 5 minutes
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Estimated time: 5 minutes
In a separate bowl, cream together dairy-free butter and sugar until light and fluffy.
Estimated time: 5 minutes
Beat in eggs one at a time, then stir in melted dark chocolate.
Estimated time: 5 minutes
Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk, beginning and ending with the dry ingredients.
Estimated time: 5 minutes
Fill muffin cups about ¾ full.
Estimated time: 3 minutes
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Estimated time: 20 minutes
Let cool in the tins for a few minutes before transferring to a wire rack to cool completely.
Estimated time: 10 minutes
In a large bowl, beat dairy-free whipped topping until stiff peaks form.
Estimated time: 5 minutes
Fold in dairy-free mascarpone and melted dark chocolate until smooth.
Estimated time: 5 minutes
Frost cooled cupcakes and top with chocolate chips.
Estimated time: 5 minutes