Askinosie Chocolate Cupcakes + Chocolate Frosting
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.
Cupcake Ingredients:
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
2 egg
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
Cupcake Directions:
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.
*Substitution:
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.
