Description
These Double Chocolate Cupcakes are a chocolate lover’s dream! Moist, rich chocolate cupcakes topped with a silky smooth chocolate frosting make the perfect treat for any occasion.
Ingredients
Units
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee (or hot water)
- 1/2 cup mini chocolate chips (optional)
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Set the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Prepare the Batter: Beat butter and sugar until fluffy. Add eggs and vanilla. Gradually mix in dry ingredients, alternating with buttermilk and hot coffee. Fold in mini chocolate chips.
- Bake: Fill cupcake liners ⅔ full and bake for 18–20 minutes. Let cool completely.
- Make the Frosting: Beat butter until creamy. Add powdered sugar, cocoa powder, heavy cream, vanilla, and salt. Beat until smooth and fluffy.
- Frost & Serve: Pipe or spread frosting onto cupcakes. Enjoy!
Notes
- Use dark cocoa powder for an intense chocolate flavor.
- Store in an airtight container for up to 3 days.
- Add a drizzle of melted chocolate for extra decadence!
