Double Chocolate Cupcakes

Chocolate cupcake with paper removed beside glass of milk

Double Chocolate Cupcakes

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

Cuisine American

Keyword Chocolate Cupcakes

Prep Time 30

Cook Time 18

Cooling 1

Total Time 2

Servings cupcakes

Calories 478kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour (125 grams) spooned & leveled
½ cup cocoa powder (45-grams) I use dutch processed
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup vegetable oil (60 ml)
1 cup granulated sugar (200 grams)
1 large eggs room temperature
1 teaspoons vanilla extract
½ cup buttermilk* (120 ml) room temperature
⅓ cup coffee (80 ml) freshly brewed, or boiling water

Chocolate Buttercream

1 cup unsalted butter (226 grams) softened to room temperature
3.5-4.5 cups powdered sugar (385-495 grams) sifted
¾ cup cocoa powder (68 grams) sifted
2 teaspoon vanilla extract
½ teaspoon salt
3-4 tablespoons whipping cream (45-60 ml) or milk

US Customary - Metric

Instructions

Chocolate Cupcakes

Preheat the oven to 350F (180C) degrees and a 12-cavity muffin pan with muffin papers.
In a large bowl whisk together the flour, cocoa, baking powder, baking soda, salt and sugar
In a separate large bowl whisk together the oil, egg, vanilla extract and milk. When finished, you should no longer see any pieces of egg.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Whisk together.
Once the batter is about 60-70% mixed, carefully pour in the hot coffee/boiling water and whisk everything together until smooth.
Spoon the batter into the prepared cupcake pan, filling each about ½ full. You should end up with 11 or 12 cupcakes. If you only get 9 or 10, the cupcakes are too full.
Bake 1 tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
Let cool in the pan for 10-20 minutes, then transfer to a wire rack to continue cooling

Chocolate Frosting

In a large bowl using a stand or hand-held electric mixer, beat the butter until fluffy.
Add in 2 cups powdered sugar, vanilla extract and salt and beat until combined starting with the mixer on a low speed.
Turn the mixer down to low speed and beat in the cocoa powder. If lumpy, be sure to sift the cocoa first.
Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon cream until the desired sweetness and thickness is reach.
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.

Notes

Room Temperature Ingredients: Be sure that the egg and milk are at room temperature before getting started for the best results.
Frosting: If you plan to frost the cupcakes with a knife, you won't need as much frosting. Instead use:
- ½ cup butter
- 2-3 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup plus 2 tablespoons cocoa powder
- 1-3 tablespoons whipping cream
Make-ahead & Storage: Cupcakes are best if enjoyed the same day they're made. Leftovers 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. If you'd like to make the cupcakes the day before, cool fully then store in an airtight container at room temperature. Make the frosting the day of.
Nutrition: Nutrition information is an estimate only and based on 1 cupcake with frosting, assuming the recipe yields 12 equal cupcakes and all the frosting is used.

Nutrition