Double Chocolate Cupcakes are the ultimate indulgence for chocolate lovers. These moist and rich cupcakes feature a chocolate base and are topped with decadent chocolate frosting, delivering a double dose of chocolate goodness in every bite. Whether you’re baking for a party, a special occasion, or just to satisfy a craving, these cupcakes are guaranteed to impress with their intense flavor and velvety texture.
The History of Double Chocolate Cupcakes
Chocolate desserts have a long and storied history, with roots tracing back to the ancient Mayans and Aztecs, who revered cacao as a gift from the gods. The evolution of chocolate from a bitter drink to the sweet confections we know today began in the 16th century, when cacao was introduced to Europe. By the late 18th century, chocolate was being incorporated into cakes and pastries. The concept of “double chocolate” emerged as bakers sought to intensify the chocolate flavor by using both cocoa powder and melted chocolate or chocolate chips. Double Chocolate Cupcakes are a modern twist on this tradition, offering a rich, fudgy experience in a convenient, handheld form.
Ingredients Breakdown
- All-Purpose Flour: Provides structure to the cupcakes.
- Unsweetened Cocoa Powder: Adds deep, rich chocolate flavor to the batter.
- Chocolate Chips or Chopped Chocolate: Intensifies the chocolate experience by creating pockets of melted chocolate within the cupcakes.
- Baking Soda and Baking Powder: Ensure the cupcakes rise properly, resulting in a light and tender crumb.
- Granulated Sugar: Sweetens the batter and balances the bitterness of the cocoa.
- Canola Oil or Butter: Adds moisture and richness to the cupcakes.
- Eggs: Bind the ingredients together and provide structure.
- Vanilla Extract: Enhances the overall flavor.
- Hot Coffee or Water: Deepens the chocolate flavor and creates a moist texture.
- Chocolate Frosting: Made with cocoa powder, butter, powdered sugar, and melted chocolate for a smooth, creamy topping.
Step-by-Step Recipe
- Preheat the Oven: Set the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the Wet Ingredients: In another bowl, whisk together the sugar, eggs, oil or melted butter, and vanilla extract until smooth. Gradually add the hot coffee or water while whisking to combine.
- Combine Wet and Dry Ingredients: Slowly add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Add Chocolate Chips: Fold in chocolate chips or chopped chocolate for an extra layer of indulgence.
- Bake: Fill each cupcake liner two-thirds full and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Make the Frosting: Beat butter and cocoa powder together until smooth. Add powdered sugar, melted chocolate, and vanilla extract, mixing until creamy and spreadable.
- Frost the Cupcakes: Use a piping bag or spatula to frost the cooled cupcakes. Top with extra chocolate chips or sprinkles, if desired.
Tips for the Perfect Double Chocolate Cupcakes
- Use high-quality cocoa powder and chocolate for the best flavor.
- Ensure all ingredients are at room temperature for even mixing.
- Don’t overmix the batter; it can make the cupcakes dense.
- Add a teaspoon of espresso powder to enhance the chocolate flavor.
- Cool the cupcakes completely before frosting to prevent the frosting from melting.
Variations and Customizations
- Triple Chocolate Cupcakes: Add a drizzle of chocolate ganache on top for an extra layer of decadence.
- Peanut Butter Chocolate Cupcakes: Swirl peanut butter into the batter or add peanut butter frosting for a delicious twist.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Option: Use plant-based milk, egg substitutes, and vegan butter for a vegan-friendly treat.
Health Considerations and Nutritional Value
While Double Chocolate Cupcakes are a treat, they can be adapted to fit specific dietary needs. Using dark chocolate or unsweetened cocoa powder can reduce sugar content and add antioxidants. Replacing oil with unsweetened applesauce can lower fat content without compromising moisture. A typical cupcake contains around 250–300 calories, depending on the size and specific ingredients used. Enjoy in moderation as part of a balanced diet.
FAQ
- Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes up to two days in advance and store them in an airtight container. Frost just before serving.
- Can I freeze Double Chocolate Cupcakes? The unfrosted cupcakes can be frozen for up to three months. Thaw at room temperature before frosting.
- What’s the best way to store leftover cupcakes? Store frosted cupcakes in an airtight container in the refrigerator for up to five days. Let them come to room temperature before serving.
Double Chocolate Cupcakes
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour 125 grams, spooned and leveled
- 1/2 cup cocoa powder 45 grams, preferably Dutch-processed
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil 60 ml
- 1 cup granulated sugar 200 grams
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk 120 ml, at room temperature
- 1/3 cup freshly brewed coffee 80 ml, or boiling water
Chocolate Buttercream
- 1 cup unsalted butter 226 grams, softened to room temperature
- 3.5 to 4.5 cups powdered sugar 385 to 495 grams, sifted
- 3/4 cup cocoa powder 68 grams, sifted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 to 4 tablespoons whipping cream 45 to 60 ml, or milk
Instructions
Chocolate Cupcakes
- Preheat the oven to 350°F (180°C) and line a 12-cavity muffin pan with muffin papers.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- In a separate large bowl, whisk together the oil, egg, vanilla extract, and milk until smooth, with no visible egg pieces.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Whisk together until combined.
- Once the batter is about 60-70% mixed, carefully add the hot coffee or boiling water and whisk until smooth.
- Spoon the batter into the prepared cupcake pan, filling each about halfway. You should get 11 or 12 cupcakes. If you only get 9 or 10, the cups may be too full.
- Bake one tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops are slightly firm and a toothpick inserted comes out clean.
- Allow to cool in the pan for 10-20 minutes, then transfer the cupcakes to a wire rack to continue cooling.
Chocolate Frosting
- In a large bowl, use a stand or hand-held mixer to beat the butter until fluffy.
- Add 2 cups powdered sugar, vanilla extract, and salt, and beat until combined, starting on low speed.
- Turn the mixer down to low speed and gradually beat in the cocoa powder. If the cocoa is lumpy, sift it first.
- Continue beating in the remaining powdered sugar, about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency are reached.
- Frost the cupcakes using a piping bag with your preferred piping tip (I used a 1M tip) or a flat edge knife. Optionally, decorate with chocolate chips or sprinkles.
Notes
- 1/2 cup butter
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons cocoa powder
- 1-3 tablespoons whipping cream