Ultimate Double Chocolate Cupcakes

Are you ready for the ULTIMATE Double Chocolate Cupcakes??? These are perfectly moist with the softest cupcake crumb, a super fluffy texture and rich chocolate taste. Then frosted with super creamy chocolate buttercream!

It’s no secret that I’m a chocolate lover. But today – before we make the most delicious, super moist, fluffy chocolate cupcakes with chocolate frosting that’s ridiculously creamy & piled high –  I have a confession… a double chocolate cupcake confession…

You see, growing up chocolate cupcakes frosted with swirly chocolate buttercream was not a common dessert at our house. Oatmeal raisin cookies & banana bread – yes. But something so decadent was definitely not a Monday thing.

(Clearly, my parents realized I couldn’t be trusted with that much sugar pulsing through my veins….)

But one fateful day my Mom made chocolate cupcakes with chocolate frosting. My sister Isla was bringing them to school. And It must have been for a Halloween bake sale or her birthday (which falls at the end of October) because I distinctly remember the cupcakes having little sugar Halloween figurines on top.

Anyways, that night after supper I wanted a cupcake. I longed for a delicious double dose of chocolate. The soft, fluffy, perfectly moist cupcake crumb. The chocolate-y, creamy smooth frosting. And I knew full well I wasn’t supposed to help myself to those perfect cupcakes sitting in their tupperware container.

So when my Mom went to her church meeting, my dad was doing work, and my sister practised piano… I snuck into the kitchen, grabbed one of those delicious double chocolate cupcakes, and ran upstairs to devour my secret treat.

Well… I’m sure my dad realized I stole a cupcake. Clearly there was chocolate on my face, a cupcake paper in my bedroom garbage can, and one cupcake missing from the container. But when my Dad asked if I took a cupcake, I lied. Flat out lied.

So today. Approximately 20 years later. I’m apologizing. I’m sorry for lying Dad. And I’m sorry for stealing your cupcakes Isla. And to the kid in your class who didn’t get their double chocolate cupcake, I’m very sorry too. It was the first time I remember lying to my parents. And I still the remember the pit in my stomach as a sat on my bedroom floor surrounded by Barbies telling my Dad I didn’t steal a cupcake.

So to redeem myself, I’m sharing my favorite ultimate double chocolate cupcake recipe.

The chocolate cupcakes are made with cocoa, and are super moist because we’re using oil, sour cream & buttermilk in the batter. The flavor is very chocolatey, but not bitter in the least.

Then the combo of oil, sour cream & buttermilk gives these the perfect cupcake crumb that’s soft, tender, moist and not the least bit greasy.

For the frosting we’re using real butter, cocoa, powdered sugar, and whipping cream. (Ok – and a touch of salt & vanilla too). I definitely recommend using whipping cream or heavy cream in chocolate buttercream because it creates the creamiest, fluffiest frosting that’s perfect for piping.

I decorated my double chocolate cupcakes using a 1M piping tip, AND sprinkled a few mini chocolate chips on top. But you could frost them with a flat-edge knife instead. Either way… you’ll be in love.

4.75 from 4 votes

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Double Chocolate Cupcakes

Prep Time

30 mins

Cook Time

15 mins

Total Time

2 hrs

 

These Double Chocolate Cupcakes have a super soft, fluffy and moist cupcake crumb and a rich chocolate flavor. Then the cupcakes are topped with the creamiest chocolate frosting. These are way better than any chocolate cupcake from a box and easily do-able for any home baker!

Course: Dessert

Servings: 18 cupcakes

Calories: 355 kcal

Ingredients

For the Cupcakes

• 1 cup all-purpose flour , spooned & leveled
• 3/4 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/4 cup packed brown sugar , light or dark
• 3 large eggs , room temperature
• 2 teaspoons vanilla extract
• 3 tablespoons sour cream , room temperature
• 2/3 cup buttermilk , room temperature*

For the Chocolate Buttercream

• 3/4 cup unsalted butter , softened to room temperature
• 2 and 1/2 to 3 and 1/2 cups powdered sugar , sifted
• 3/4 cup unsweetened cocoa powder , sifted
• 1 teaspoon vanilla extract
• 1/4 to 1/2 teaspoon salt
• 1/3 to 1/2 cup whipping cream

Instructions

For the Cupcakes

1. Preheat the oven to 365F degrees and line 2 muffin pans with muffin papers. You'll end up with about 18 cupcakes total. 

2. In a large bowl sift together the flour, cocoa, cornstarch, baking soda, baking powder and salt. Whisk a few times until combined. 

3. In a separate large bowl using a stand or hand-held electric mixer on medium speed, beat together the oil and sugars until no sugar lumps remain. Add in the eggs and vanilla and beat for an additional 30 seconds.

4. Turn the mixer down to low speed and beat in the sour cream. Then carefully beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Then repeat the process with the rest of the flour mixture and buttermilk until smooth. Be careful not to over mix the batter. 

5. Spoon the batter into your lined muffin papers, filling each about 2/3rds full. I got 18 cupcakes total. I like to use an extra large cookie scoop to make this easier. Bake for 15-17 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in their pan for 5-10 minutes, before removing and continuing to cool on a wire rack. 

Make the Chocolate Frosting

1. In a large bowl using a stand or hand-held electric mixer on medium speed beat the the butter until softened. Turn the mixer down to low speed and beat in 2 cups of the sifted powdered sugar until well combined. Then add in the vanilla, salt, cocoa and about 3 tablespoons of whipping cream and beat until well combined. Turn the mixer to medium speed and slowly add in 1 tablespoon more of cream at a time, followed by 1/2 cup more powdered sugar at a time until the desired sweetness level and consistency is reached. 

2. Frost the cupcakes using a piping bag and your favorite cupcake piping tip (I used a 1M) or a flat edge knife. Optionally decorate with chocolate chips or sprinkles. 

Recipe Notes

*If you don't have buttermilk, add 1 and 1/2 teaspoons distilled vinegar to a liquid measuring cup and fill to the 2/3 cup line with 2% or whole milk. Allow to sit for 5 minutes for the milk to sour.

**Cupcakes keep well in an airtight container at room temperature for 2-3 days, or in an airtight container in the fridge for 3-5 days. 

 

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