Best 2 Double Chocolate Cupcakes With Salted Chia Pudding Frosting Recipes

Indulge in a symphony of chocolate and salted chia pudding with our delectable double chocolate cupcakes. These cupcakes are a match made in dessert heaven, featuring a moist and fluffy chocolate sponge that melts in your mouth, perfectly complemented by a luscious salted chia pudding frosting. Experience a delightful play of textures and flavors as the creamy, slightly tangy frosting balances the richness of the chocolate cupcakes. This recipe also includes a variation for a vegan salted chia pudding frosting, catering to those with dietary preferences. Get ready to tantalize your taste buds with this irresistible combination of chocolate and salted chia pudding, making it an unforgettable treat for any occasion.

Here are our top 2 tried and tested recipes!

CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING

Chocolate Chocolate Cupcakes with Double Chocolate Frosting image

Provided by Food Network

Categories dessert

Yield 18 cupcakes or 2x9" round cake layers

Number Of Ingredients 18

Ingredients

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
1/3 cup oil
1/2 brewed and cooled coffee
4 ounces of good quality dark chocolate, melted
1 teaspoon vanilla
2 teaspoons vinegar
3/4 cup non hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegan margarine
2 1/2 cups 10x powdered sugar
1/2 cup cocoa powder
8 ounces chocolate, melted
1 teaspoon vanilla
2-3 tablespoons soymilk, as needed

Steps:

Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake
In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts

CHOCOLATE PUDDING FROSTED CUPCAKES

Chocolate Pudding Frosted Cupcakes image

Provided by Trisha Yearwood

Categories dessert

Time 1h45m

Yield 24 cupcakes

Number Of Ingredients 13

Ingredients

1 1/2 cups cake flour
1 1/2 cups sugar
3/4 cup Dutch process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) butter, room temperature
3/4 cup buttermilk
2 large eggs
2/3 cup freshly brewed coffee, cooled to room temperature
Chocolate Pudding Frosting, recipe follows
1 pint heavy whipping cream, very cold
1/4 cup sugar
1 teaspoon vanilla extract
One 3.9-ounce box dry pudding mix, chocolate fudge flavor

Steps:

Preheat the oven to 350 degrees F.
Line two 12-cup muffin pans with cupcake liners and set aside.
Sift together the flour, sugar, cocoa powder and baking soda and add to the bowl of a stand mixer. Add the butter, buttermilk and eggs and beat on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Add the coffee and beat until fully incorporated. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake until a toothpick inserted into the center of a cupcake comes out clean, 22 to 25 minutes. Transfer the pans to wire racks and allow the cupcakes to cool completely.
Remove the cupcakes from the muffin pans and spread each with frosting.
In a stand mixer fitted with a whip attachment, whip the cream at high speed until light and fluffy, about 3 minutes. Add the sugar, vanilla extract and pudding mix and whip until smooth.

Tips:

Use high-quality chocolate for the cupcakes and frosting. This will make a big difference in the flavor of the final product.
Make sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cupcake.
Do not overmix the batter. Overmixing can result in tough, dry cupcakes.
Bake the cupcakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the cupcakes to cool completely before frosting them. This will help to prevent the frosting from melting.
For the chia pudding frosting, make sure to use a high-speed blender or food processor to blend the chia seeds until they are completely smooth. This will help to prevent the frosting from being grainy.
Chill the chia pudding frosting for at least 2 hours before using. This will help it to thicken and set.
When piping the frosting onto the cupcakes, use a large star tip to create a swirl design.

Conclusion:

These double chocolate cupcakes with salted chia pudding frosting are a delicious and decadent treat that is perfect for any occasion. The cupcakes are moist and chocolatey, and the frosting is light and fluffy with a subtle salty flavor. These cupcakes are sure to be a hit with everyone who tries them!

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