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Double Chocolate Cupcakes

Double Chocolate Cupcakes are a rich, indulgent dessert featuring a moist chocolate base and creamy chocolate frosting. Perfect for any chocolate lover, they’re versatile, easy to make, and utterly irresistible.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours
Servings 12

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

Room Temperature Ingredients: For the best results, make sure the egg and milk are at room temperature before starting.
Frosting: If you prefer to frost the cupcakes with a knife instead of piping, you won’t need as much frosting. Use the following proportions:
  • 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
Make-ahead & Storage: Cupcakes are best enjoyed the same day they are made. However, leftovers can be stored in an airtight container at room temperature for 2-3 days or in the fridge for 3-5 days. If you want to make the cupcakes a day ahead, let them cool completely, then store in an airtight container at room temperature. Prepare the frosting on the day you plan to serve them.
Nutrition: The nutrition information is an estimate and is based on one cupcake with frosting, assuming the recipe makes 12 equal cupcakes and all the frosting is used.