Double Chocolate Cupcakes

Double chocolate cupcakes are a chocolate lover’s dream! These rich, moist cupcakes are packed with cocoa flavor and topped with a luscious chocolate frosting. Whether for birthdays, celebrations, or just because, these cupcakes are the perfect indulgence for any occasion.

Why You’ll Love This Recipe

• Super moist and rich chocolate flavor
• Double the chocolate with cocoa powder and chocolate chips
• Easy to make with simple ingredients
• Perfect for parties, holidays, or a sweet treat
• Pairs beautifully with chocolate ganache or buttercream frosting

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• All-purpose flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Sugar
• Eggs
• Vegetable oil or melted butter
• Milk or buttermilk
• Vanilla extract
• Hot coffee or hot water (enhances chocolate flavor)
• Chocolate chips (semi-sweet or dark)

For the Chocolate Frosting:

• Butter, softened
• Powdered sugar
• Cocoa powder
• Heavy cream or milk
• Vanilla extract
• Melted chocolate (optional for extra richness)

Directions

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. Mix wet ingredients: In another bowl, beat sugar, eggs, oil, milk, and vanilla until smooth.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the hot coffee or water.
5. Fold in chocolate chips for an extra chocolatey bite.
6. Bake: Fill cupcake liners ¾ full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the Chocolate Frosting:

1. Beat butter until creamy.
2. Add cocoa and powdered sugar, mixing until combined.
3. Add cream and vanilla, beating until smooth and fluffy. Stir in melted chocolate if using.
4. Frost the cooled cupcakes using a piping bag or spatula.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Cooling Time: 30 minutes
• Total Time: 1 hour 5 minutes

Variations

• Triple Chocolate Cupcakes: Add a chocolate ganache filling inside.
• Peanut Butter Chocolate Cupcakes: Swirl peanut butter into the frosting.
• Mint Chocolate Cupcakes: Add peppermint extract for a refreshing twist.
• Salted Caramel Cupcakes: Drizzle caramel over the frosting and sprinkle with sea salt.
• Vegan Option: Use plant-based milk, oil instead of butter, and a dairy-free frosting.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and frost before serving.
• Serving: Let refrigerated cupcakes sit at room temperature for 15 minutes before eating.

FAQs

How do I make my cupcakes extra moist?

Use buttermilk and don’t overbake them!

Can I use Dutch-process cocoa powder?

Yes, but reduce the baking soda slightly for balance.

What’s the best way to melt chocolate for frosting?

Microwave in 15-second intervals, stirring in between.

Can I use a different frosting?

Yes! Try cream cheese frosting or chocolate ganache for variety.

Why did my cupcakes sink in the middle?

Overmixing or opening the oven door too soon can cause sinking.

Can I make mini cupcakes?

Yes! Reduce the baking time to 10-12 minutes.

Can I add nuts or fruit?

Absolutely! Chopped walnuts, almonds, or raspberries work great.

What’s the best way to pipe frosting?

Use a star tip for a bakery-style swirl.

Can I substitute coffee with something else?

Yes, use hot water if you prefer not to use coffee.

How do I prevent dry cupcakes?

Measure ingredients carefully and don’t overmix the batter.

Conclusion

These double chocolate cupcakes are the ultimate treat for chocolate lovers! With their rich, moist texture and creamy chocolate frosting, they’re perfect for any occasion. Try this easy recipe today and enjoy every decadent bite!