Quick Double Chocolate Cupcakes
Votes: 2
Time: 25 min.
Complexity: easily
Quantity: 24 cupcakes
Complexity: easily
Quantity: 24 cupcakes
These quick holiday cupcakes are made with store-bought chocolate cake mix. Add chocolate chips to the batter for an even more delicious, chocolatey flavor. This recipe is perfect for making with kids. Once the cupcakes have cooled, arrange them on the table, along with bowls of different colored frosting and toppings (M&M's, mints, colorful cereal, etc.), and invite your little helpers to assemble the desserts. A wonderful idea for children's parties and fun workshops.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Quick Double Chocolate Cupcakes
- 1 package of dry Devil's Food biscuit mix
- 0.5 cups vegetable oil
- 3 eggs
- 1 tbsp. semi-sweet chocolate mini granules
- 2-3 cups butter cream (see recipe below), tint with any food coloring
Toppings
- Licorice ropes
- Crushed Mints (Red and White)
- Crushed lemon drops
- Multicolored nonpareil
- White and dark chocolate granules
- Chocolate dragees in colored glaze
- Colored decorative sugar
- Dry breakfast cereals, such as colored rings, pillows
White butter cream
- 340 g unsalted butter, room temperature
- 4 cups powdered sugar
- 3 tbsp whole milk, room temperature
- 2 tsp vanilla extract
- Food coloring, such as yellow, blue, and red (or other colors to taste)
We recommend
Recipes with similar ingredients: cake mix, semi-sweet chocolate, chocolate chips (granules), cream, milk
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line two muffin tins (12 each) with paper liners. Set aside.
- In a bowl, beat the cake mix, 1 1/3 cups water, vegetable oil, and eggs with a mixer on medium speed until smooth. Stir in 3/4 cup chocolate chips.
- Divide the batter evenly among the molds, stirring occasionally to distribute the chocolate chips evenly. Fill the cups almost to the top. Sprinkle the remaining 1/4 cup chocolate chips evenly over the top.
- Bake until the cupcakes spring back when lightly pressed or a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
- Once the cupcakes have cooled, set out bowls of frosting, spoons, spatulas, and sprinkles and let the kids decorate their cupcakes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until very soft. Meanwhile, line a large sheet of parchment paper with flour and sift the powdered sugar onto the parchment. This will prevent clumping and make mixing easier.
- Reduce mixer speed to medium and pour half of the powdered sugar from the parchment paper into the bowl. Mix until smooth. Add the milk and mix until smooth. Then add the remaining powdered sugar and vanilla extract and mix. Increase mixer speed to medium and beat the icing until very fluffy, 3-4 minutes. If desired, divide the icing into several portions and tint with food coloring.
- Spread the frosting on the cooled cupcakes. Refrigerate any leftover frosting, but be sure to let it come to room temperature before using. Whip the frosting again until it's fluffy again.
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