Double Chocolate Cupcakes
Feast your eyes on the perfect double chocolate cupcake - a made from scratch recipe that is topped with a rich, fudgy chocolate buttercream frosting that no one will be able to resist.
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.
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Notes
Storage:
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.
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
Calories: 287kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 199mg | Potassium: 152mg | Fiber: 3g | Sugar: 33g | Vitamin A: 226IU | Vitamin C: 0.03mg | Calcium: 42mg | Iron: 2mg
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