Double Chocolate Cupcakes
These double chocolate cupcakes are moist, decadent and the perfect indulgence for any chocolate lover! Top them with chocolate frosting for a doubly delightful chocolate treat that is perfect for any night of the week.
These cupcakes are even better topped with a decadent chocolate buttercream frosting and their soft, chocolate center satisfies any chocolate lovers craving. Each bite just begs for another.
When only double chocolate will do, these double chocolate cookies, double chocolate chip skillet cookie and Italian double chocolate pie are other favorites I love to make!
Why These Are The Perfect Chocolate Cupcake
- One bowl: One bowl double chocolate cupcakes are so easy to make, just make the batter, bake and then top with frosting.
- Perfect crumb: Moist, light and tender.
- Family favorite: For any every day sweet fix these have become our go-to cupcake that is ready in 30 minutes.
Recipe Ingredients
- Cake flour: Cake flour does not contain as much protein as all-purpose flour and will result in the best soft, tender cupcakes.
- Unsweetened dutch processed cocoa: Dutch processed cocoa has rich chocolate flavor compared to natural cocoa.
- Baking staples: Baking powder and baking soda help the cupcakes rise while salt balances the sweetness.
- Sugar: Just ¾ cup granulated sugar is all you need for a not overly sweet cupcake that retains a tender crumb.
- Egg: Room temperature egg helps bind the ingredients together.
- Sour milk: To make sour milk – add 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup / 120ml measure and top off with milk, let sit for about 10 – 15 minutes before using.
- Warm water: This helps the cocoa powder bloom. Freshly brewed hot coffee can also be used instead of hot water.
- Oil or butter: Vegetable oil or melted unsalted butter can be used.
- Vanilla extract: A must for baked goods including this chocolate cupcake recipe!
- Chocolate buttercream frosting: Powdered sugar, softened butter, dutch-processed cocoa, cream, salt and vanilla extract.
How To Make Double Chocolate Cupcakes
Making the batter and filling the cupcake / muffin mold.
The baked cupcakes, making the frosting and the frosted finished cupcakes.
Double Chocolate Cupcakes
Ingredients
- 1 cup cake flour
- 6 tablespoons unsweetened dutch processed cocoa
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- 1 large egg (room temperature)
- ½ cup sour milk
- ½ cup warm water
- 1½ tablespoons vegetable oil or melted unsalted butter
- ½ teaspoon vanilla extract
CHOCOLATE BUTTER CREAM FROSTING
- 2⅔ cups powdered sugar (sifted)
- ⅔ cup + 1 ½ tablespoons butter softened
- ⅓ cup unsweetened dutch processed cocoa
- 1½-2 tablespoons cream (whole or half & half) or whole milk
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- ½-1 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour or spray a 10-12 medium muffin tin or line with cupcake wrappers.
- In a large bowl or stand mixer sift together the flour, cocoa, baking soda, baking powder and salt.
- Add the sugar and whisk together, add the eggs, buttermilk, warm water, oil and vanilla beat on medium speed until smooth, approximately 2 minutes, batter will be thin.
- Divide the batter between the muffin tin and bake for approximately 15-20 minutes or until toothpick comes out clean. Let cool, then remove from the tin.
FOR THE CHOCOLATE BUTTERCREAM FROSTING
- In a large bowl, beat the butter on medium speed until creamy, approximately 2 minutes. Add the sifted powdered sugar and cocoa powder mix on low speed then increase to medium speed for about 1 minutes. Add the cream/milk, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium/high speed and beat for 1 minute. If the frosting is too thin then add 3-4 tablespoons of sifted powdered /icing sugar if too thick then add a tablespoon or more of cream/milk.
Notes
Nutrition
Substitutions And Variations
- Frosting: Use the frosting from my Nutella frosted chocolate cupcakes or even a simple vanilla buttercream or vanilla frosting.
- No icing: You could skip the creamy chocolate frosting if you would like and just dust the cupcakes with powdered sugar. They will still taste amazing!
- Chocolate chips: Add some chocolate chips or white chocolate chips to the batter!
- Garnish: Top the frosted chocolate cupcakes with a Baci chocolate like I do in this Baci chocolate birthday cake. A chocolate truffle would also be fancy!
Expert Tips
- Cupcake liners: To prevent sticking, line your cupcake pan with liners.
- Use a scoop: A large cookie scoop or ice cream scoop can help fill the cupcake liners with the same amount of batter to ensure even baking.
- DIY cake flour: To make cake flour, for every cup of all-purpose flour, remove two Tablespoons of flour and replace with two Tablespoons of cornstarch.
- Decorate: Add a little pizazz to the frosting and garnish with shaved dark chocolate, chocolate chips or chocolate sprinkles.
- Serving suggestions: Serve for a weeknight dessert, a birthday party, an indulgent dessert or just because!
- Send a few home: You are forewarned that you may be tempted to eat them all! The day I made them, I sent some home with my daughter’s friend along with peanut butter chocolate chip cookies and Italian fresh cream lemon cake.
FAQs
How To Keep Chocolate Cupcakes Moist?
For moist chocolate cupcakes, cool cupcakes completely before frosting then store in an airtight container. Do not leave the container open on the counter or the cupcakes will dry out. Cupcakes are more prone to dry out if stored in the refrigerator as well.
How To Store Leftover Cupcakes?
Store leftover cupcakes at room temperature in an airtight container for up to 3 days. For longer storage up to a week, store in the refrigerator but bring to room temperature before serving.
Can I Freeze Cupcakes?
Yes, but these basic chocolate cupcakes freeze best without frosting. Store unfrosted chocolate cupcakes in a freezer bag for up to 3 months. Thaw and then frost if desired and enjoy.
More Chocolate Desserts
- One Pan Chocolate Pudding Cake
- Double Chocolate Mousse Cake
- Easy Chocolate Cookie Truffles
- Thick Italian Hot Chocolate
- Chocolate Almond Biscotti
Even the Italian was impressed. But I have to say, my eldest said it best, “Ma, get them outta here before I eat them all”! Enjoy!
Updated from February 8, 2015
Sometimes the best recipes are born from perceived failures. I love that you still shared these – they sound delicious!
Hi Jolena, thanks and yes they were really good, went in no time. Have a great day.
I love crunchy tops on cupcakes! These looks absolutely amazing — will have to make soon!
Hi kristen, thanks a lot, they were really yummy.
Total inspiration!! I will coocakes for my grandkids when they come down. Thank you!! Love it when you go to Plan B!
M