Double Chocolate Chip Cupcakes

If you're looking for a quick way to satisfy a chocolate craving-- these are the cupcakes for you. They're doubly chocolately, but the whipped chocolate cream frosting (recipe follows) lightens it up... and actually makes it taste like chocolate cake a la mode! 

Choose your favorite chocolate cupcake recipe or pick your favorite chocolate cake mix. (Tip: when I use a chocolate boxed mix, I always substitute the oil for a cup of mayonnaise. It sounds gross, but it really makes a difference!) I then add a cup of chocolate chips (regular or mini both work!). The result is a super moist cupcake with tiny surprises inside!

I also use the cone method to fill the inside of the cupcake with additional whipped cream. I'm wild like that. The only problem you'll have is that you won't be able to eat just one!

Double Chocolate Chip Cupcakes
(Adapted from Ina Garten)


1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup chocolate chips or mini chocolate chips

Directions:

Preheat the oven to 350 degrees F.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. Set aside.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.

Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Using the cone method, prepare cupcakes for whipped cream frosting.

Whipped Chocolate Cream Frosting:

2 tsp unflavored gelatin

8 tsp cold water

2 cups heavy whipping cream (35%)

1 tsp vanilla

3/4 cup powdered sugar

1 1/2 T cocoa

Tip: I always freeze my beaters and bowl before whipping up cream.

In a small bowl, combine gelatin and cold water; let stand until thick.

Microwave gelatin mixture for 10 seconds or just until the gelatin dissolves. Remove from heat; cool (do not allow it to set). 

Sift powdered sugar and cocoa. Add cream. Whip the cream until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.

Just before serving fill the cupcakes and pipe on top. ENJOY!