These Askinosie Chocolate Cupcakes with Chocolate Buttercream Frosting are made with our single origin Natural Cocoa Powder and 72% Tanzania Dark Chocolate plus a secret ingredient. What’s the secret ingredient? You’ll have to read below to find out!
by Carrie G.
2 cups sugar
2 cups flour
1 stick of butter
½ cup vegetable oil
4 tbsp. (heaping) Askinosie Chocolate Natural Cocoa Powder
1 cup water
½ cup buttermilk*
1 tsp. vanilla
½ tsp. salt
1 tsp. baking soda
Chocolate Buttercream Frosting Ingredients:
6 oz 77% Davao, Philippines Dark Chocolate Bar (although any Askinosie dark chocolate bar will work well), chopped
6 cups confectioner’s sugar
⅓ cup Askinosie Chocolate Natural Cocoa Powder
2 sticks unsalted butter, room temperature
2 tsp. vanilla extract
¼ cup to ⅓ cup milk
Preheat oven 350 degrees. Mix sugar and flour together in a large mixing bowl, set aside. Melt butter in a small pan on the stove. Add vegetable oil, cocoa and water. Bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix with a hand mixer for 5 minutes. Add buttermilk,* vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Divide mixture into cupcake pan, bake for 30–35 minutes. Let cake cool completely before serving.
If you don’t have buttermilk, use ½ cup of milk and 1 tbsp. apple cider vinegar (preferred) mixed together.
Chocolate Buttercream Frosting Directions:
In a double broiler, melt dark chocolate, stir to help the melting process. While the chocolate is melting, combine cocoa powder, confectioner’s sugar and butter in a large mixing bowl. Beat together until the mixture begins to look crumbly. Stop mixer and add melted dark chocolate. Mix on low to combine. Start adding milk (¼ cup) slowly. More milk may be needed to reach the consistency you desire. Mix in vanilla extract. Makes frosting for about 24 cupcakes or a 9x13 sheet cake.