Double Chocolate Cupcakes: The Ultimate Decadent Treat

Why You’ll Love This Recipe

If you’re a chocolate lover, these double chocolate cupcakes are a dream come true. Rich, moist, and loaded with chocolate flavor, they boast a tender crumb and a luscious chocolate frosting that makes every bite irresistible. Perfect for celebrations, gatherings, or simply indulging in a homemade treat, these cupcakes strike the perfect balance between deep cocoa richness and just the right amount of sweetness.

Ingredients

For the cupcakes:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ½ cup hot coffee or hot water
• ½ cup semi-sweet chocolate chips

For the chocolate frosting:

• 1 cup unsalted butter, softened
• 2 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 tablespoons heavy cream or milk

Instructions

Making the Cupcakes

1. Preheat and Prep: Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract.
4. Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
5. Add Liquid & Chocolate Chips: Pour in the hot coffee (or hot water) and mix until the batter is smooth. Gently fold in the chocolate chips.
6. Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Cool Completely: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Making the Frosting

1. Beat the Butter: In a large bowl, beat the softened butter until creamy and fluffy.
2. Add Cocoa and Sugar: Gradually mix in the powdered sugar and cocoa powder until combined.
3. Incorporate Vanilla & Cream: Add vanilla extract and 3 tablespoons of heavy cream. Beat for about 2 minutes until smooth and fluffy. If needed, add an extra tablespoon of cream to reach the desired consistency.
4. Frost the Cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a spatula.

Variations & Additions

• Extra Chocolate: Stir in white chocolate chips or chunks for more texture.
• Nutty Twist: Add chopped walnuts or pecans to the batter.
• Spiced Chocolate: Mix in ½ teaspoon of cinnamon or a pinch of cayenne for a spicy kick.
• Fruit-Infused: Add raspberry or cherry preserves in the center before baking for a fruity surprise.

Servings & Timing

• Yield: 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Storage & Reheating

• Room Temperature: Store unfrosted cupcakes in an airtight container for up to 3 days.
• Refrigeration: Frosted cupcakes can be stored in the fridge for up to 5 days. Bring to room temperature before serving.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw at room temperature before frosting.

FAQs

How can I make these cupcakes even more moist?

Using buttermilk and hot coffee helps keep the cupcakes moist, but you can also add a tablespoon of sour cream for extra richness.

Can I use Dutch-processed cocoa powder?

Yes, but since it’s less acidic than natural cocoa powder, use an additional ¼ teaspoon of baking soda to balance the acidity.

What’s the best way to frost these cupcakes?

For a professional look, use a piping bag fitted with a star tip. Otherwise, a simple offset spatula works great.

Can I make mini cupcakes?

Absolutely! Bake mini cupcakes at 350°F (175°C) for about 10-12 minutes.

What if I don’t have buttermilk?

You can make a substitute by mixing ½ cup of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I use oil instead of butter?

Yes, replace the melted butter with ½ cup of vegetable oil for a softer crumb.

How do I prevent my cupcakes from sinking?

Avoid overmixing the batter and ensure your oven is fully preheated before baking.

How can I make these gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free flour blend.

Can I use a different frosting?

Definitely! Try cream cheese frosting, peanut butter frosting, or a simple ganache drizzle.

How do I store leftover frosting?

Keep it in an airtight container in the fridge for up to a week. Let it come to room temperature and re-whip before using.

Conclusion

Double chocolate cupcakes are the perfect indulgent treat, whether you’re making them for a special occasion or just to satisfy your sweet tooth. With their rich chocolate flavor, moist texture, and creamy frosting, they’re sure to impress. Try out different variations and enjoy every decadent bite!

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