Double chocolate cupcakes will always satisfy when the chocolate cravings strike. Each bite is super moist, ultra fluffy, and has a deep and rich flavor thanks to the fudgy frosting.
Any chocolate lover will go crazy over this chocolate cupcake recipe. The frosting is sinfully rich and delicious, but the actual cake is just as perfect. A great chocolate cupcake makes the perfect base where you could use just about any frosting on top. You can even fill the cupcake with a rich salted caramel similar to our salted caramel cupcakes.
When it comes to chocolate cake recipes, I have definitely made my fair share. Chocolate mayonnaise cake is great when you need something easy and that feeds a crowd. I also love the icing on a Coca Cola cake, which reminds me of Texas sheet cake, it’s so good. When it comes to super decadent and rich, you can never go wrong with better than sex cake, it’s a 5-star recipe!
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🍫 Ingredients:
Cupcake Ingredients:
- all-purpose flour – when measuring, spoon the flour into the measuring cup and level with a butterknife. All-purpose flour gives a nice chew to this cupcake
- unsweetened cocoa powder – we recommend natural cocoa powder (like Hershey’s), not dutch-process.
- granulated sugar – sweetens, helps with texture, and locks in moisture to prevent dryness.
- baking soda and baking powder – be sure these are not expired, they help the cupcakes to rise.
- hot milk – adds moisture to the batter while the heat breaks apart the dry ingredients and facilitates the leavening process.
- eggs – use room temperature ingredients to make mixing easy and the smoothest batter.
- hot coffee – hot water can be substituted, but the coffee helps to bring out the chocolate flavor without tasting any of the coffee.
- vanilla extract and salt – even with small amounts, brings out the best flavors.
- vegetable oil – canola or melted coconut oil would work as well.
Cupcake Frosting Ingredients:
- unsalted butter – using unsalted ensures the frosting isn’t overly salty.
- vanilla extract – adds just a touch of vanilla and deepens the taste of the other ingredients.
- unsweetened cocoa powder – creates the rich chocolatey flavor.
- powdered sugar – sweetens and thickens the frosting.
- heavy cream – adds a creaminess to the icing and can be used to thin it out if it gets too thick.
- dark chocolate bar – used for a topping.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish our moist chocolate cupcakes with sprinkles, crushed chocolate chip cookies, a drizzle of dark caramel sauce, or miniature chocolate chips.
Substitutions and Variations
- Frosting – We love the rich chocolate flavor that the frosting adds, but salted caramel buttercream or peanut butter buttercream would also taste amazing.
- Box mix – use your favorite chocolate cake mix and top with the creamy chocolate frosting.
- Mini cupcakes – use a mini muffin pan, but follow the same instructions. Reduce the cooking time to 10-12 minutes.
🔪 Instructions:
PREP: Line the muffin tins with cupcake liners and preheat the oven to 350 degrees F.
Step 1: In a large bowl, or the bowl of a stand mixer, sift the cocoa powder, flour, sugar, baking soda and powder, and salt. Whisk or mix quickly.
Step 2: Add the milk, hot coffee, eggs, vanilla, and oil.
Step 3: Mix the cupcake batter for 1-2 minutes on medium speed. Scrape down the sides of the bowl as needed using a rubber spatula.
Step 4: Fill the liners ⅔ of the way full.
Pro Tip: To make the best chocolate cupcakes, always use a light shiny pan instead of dark. The dark pans absorb more heat from the oven and can make the sides and top brown faster, with the inside still being underbaked.
Step 5: Bake for 20 minutes, or until a toothpick can be inserted and comes out with a few moist crumbs. Transfer to a wire rack to cool.
Step 6: In a separate bowl, beat the melted butter, vanilla, and cocoa powder using an electric mixer.
Step 7: Rotate adding the cream and powdered sugar until the ingredients are combined. Beat the frosting until light and fluffy.
Step 8: Transfer the frosting to a piping bag with a 1M tip and decorate.
SERVE: Top these delicious cupcakes with chocolate shavings and serve.
Baking Tips for Double Chocolate Cupcakes
- If mixing with your stand mixer, use the paddle attachment.
- The batter will be very thin, so be careful when pouring and do not overfill the liners.
- To make a DIY pastry bag, use a plastic bag. Add the frosting, then snip the corner off and pipe as you would with a regular piping bag.
- If you are storing the frosting to decorate later, rewhip it before piping. Bring to room temperature before whipping.
- Do not frost until the cupcakes have completely cooled or the frosting may melt off.
Fun Fact
Hot chocolate was actually the very first chocolate treat and tasted nothing like it does today. – Mental Floss
Recipe FAQs
Leftover cupcakes can be stored in an airtight container in the refrigerator up to 7 days. Unfrosted cupcakes can be frozen for 3 months.
Be sure to measure the dry ingredients correctly, avoid over mixing the batter, and fill the cupcake liners properly so you don’t have to bake them longer.
The trick is to fill the liner ⅔ of the way full. Using more batter than that will create mushroom top muffins, and using less will cause them to sink in once they have cooled. Also, mix the batter for only the specified time in the recipe card.
More Fantastic Cupcake Recipes
If you tried this Double Chocolate Cupcakes Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Double Chocolate Cupcakes
Ingredients
Cupcake Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup hot milk
- 3 large eggs room temperature
- 1 cup hot coffee
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
Cupcake Frosting Ingredients
- ½ cup unsalted butter
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- ⅔ cup heavy cream
- 4 oz. dark chocolate bar shaved
Instructions
Cupcake Instructions:
- Preheat oven to 350°F. Line muffin tins with cupcake liners and set aside.
- Sift together dry ingredients in a large mixing bowl or the bowl of a standing mixer: flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix or whisk briefly to combine.
- Add the remaining cupcake ingredients to the dry ingredients: milk, eggs, hot coffee, vanilla, and vegetable oil. You can whisk the wet ingredients together beforehand or simply dump them all in and then mix. Begin mixing on low to prevent spillage.
- Mix the batter for 1-2 minutes on medium speed (the batter will be very thin, do not mix too quickly so that it splashes out of the bowl.
- Scoop or pour a scant ⅓ cup batter into prepared muffin tins, filling each cup no more than ⅔ of the way full.
- Bake for 20 minutes or until cupcakes are puffed and a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes completely.
Frosting Instructions:
- In a large mixing bowl, combine melted butter, vanilla extract, and cocoa powder. Beat with a hand mixer (or standing mixer) until combined.
- Rotate between adding the powdered sugar and the heavy cream until ingredients are combined. Continue beating for 3-5 minutes until frosting is light and fluffy.
- Pipe or frost cooled cupcakes and immediately garnish with chocolate shavings.
Notes
Store leftover cupcakes in an airtight container in the fridge for 1 week or in the freezer up to 3 months. Notes: Easy chocolate cupcakes are a great one bowl recipe and turn out fluffy, moist, and rich every time. The chocolate cake batter is going to be very thin, so be sure you do not overfill the liners. They will rise while baking. While hot water can be used in place of the coffee, the coffee really does add another layer of flavor without actually tasting coffee.
Nutrition
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