Copycat Starbucks Double Chocolate Chip Frappuccino Cupcakes (sugarspunrun)


2 c sugar
2 c flour
3/4 c natural unsweetened cocoa powder
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2/3 c canola oil (can sub vegetable oil)
1 c milk
2 eggs lightly beaten, room temperature)
2 t vanilla
1 c very hot water
2 T instant coffee
6 oz premium dark chocolate chopped into very small pieces

Preheat oven to 350 F and line muffin tin with cupcake liners or lightly grease and flour. In large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir in canola oil and milk, stirring until combined. Add eggs one at a time, stirring after each addition. Stir in vanilla. Measure hot water and stir instant coffee into the hot water. Add the water to the batter and stir until mix is evenly combined (it will be a thin batter. When you first add the water/coffee to the batter will separate a bit, so stir until it is even in texture and smooth. Be careful the hot water doesn’t splatter as it is stirred. Fold in finely chopped chocolate pieces. Fill prepared muffin tin cavities just over 2/3 full. Occasionally scrape the bottom of the bowl and stir to evenly redistribute any chocolate pieces that may have settled on the bottom of the bowl. Bake for 18 – 22 min (use the toothpick test to check). Allow cupcakes to cool completely before frosting.


8 oz cream cheese, softened to room temp
1 1/2 c powdered sugar, divided
1 t vanilla
3 c heavy cream
chocolate syrup for drizzling
2 oz dark chocolate finely chopped or mini chocolate chips (opt)

Stir together cream cheese, 1 c powdered sugar and vanilla until well combined. Set aside. In a clean, dry, separate bowl combine your heavy cream and the remaining 1/2 c powdered sugar. Using a mixer with a whisk attachment, beat on high speed just until stiff peaks form (stiff peaks exist when you can dip a knife or spatula into the mix and the peaks that form when you remove the utensil hold their shape without the point of the peak significantly folding or receding back into the mix — a small amount of folding or receding is OK, don’t over beat the cream!) Fold cream cheese mix into the whipping cream mix. With the mixer on low-speed, stir until well-combined (again, try not to over-whisk). Pipe frosting generously onto cooled cupcakes. Drizzle with chocolate syrup and garnish with chopped chocolate or mini chips, if desired. Serve and enjoy! Note: Chop chocolate into pieces smaller than mini chocolate chips, like mincing. If you do not make the chocolate small enough, it will sink to the bottom of the cupcakes, you want it to be dispersed throughout the cupcake. The heat from the added coffee will also help shrink the pieces a bit. Makes just over 24 cupcakes.


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