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Ultimate Double Chocolate Cupcakes

Ultimate Double Chocolate Cupcakes

Ultimate Double Chocolate Cupcakes are the ultimate indulgence for chocolate lovers, with a rich, moist texture and a luscious chocolate frosting. Perfect for any occasion, these cupcakes are a guaranteed crowd-pleaser that will leave everyone craving more.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours
Servings 12

Ingredients
  

Chocolate Cupcakes

  • 1 cup all-purpose flour 125 grams, spooned and leveled
  • 1/2 cup cocoa powder 45 grams, preferably Dutch processed
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil 60 ml
  • 1 cup granulated sugar 200 grams
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk 120 ml, at room temperature
  • 1/3 cup freshly brewed coffee 80 ml or boiling water

Chocolate Buttercream

  • 1 cup unsalted butter 226 grams, softened to room temperature
  • 3.5-4.5 cups powdered sugar 385-495 grams, sifted
  • 3/4 cup cocoa powder 68 grams, sifted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3-4 tablespoons heavy cream 45-60 ml or milk

Instructions
 

Chocolate Cupcakes

  • Preheat your oven to 350°F (180°C) and line a 12-cavity muffin pan with cupcake liners.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  • In a separate large bowl, whisk together the oil, egg, vanilla extract, and buttermilk until the egg is fully incorporated.
  • Create a well in the center of the dry ingredients and pour in the wet mixture. Whisk together until mostly combined.
  • Once the batter is about 60-70% mixed, carefully pour in the hot coffee or boiling water and whisk everything until smooth.
  • Spoon the batter into the prepared muffin pan, filling each cup about halfway. You should get 11 or 12 cupcakes; if you only get 9 or 10, the cups are too full.
  • Bake one tray at a time on the middle rack of the preheated oven for 16-20 minutes, or until the tops are slightly firm and a toothpick inserted comes out clean.
  • Allow the cupcakes to cool in the pan for 10-20 minutes before transferring them to a wire rack to cool completely.

Chocolate Frosting

  • In a large bowl, use a stand or hand-held electric mixer to beat the butter until light and fluffy.
  • Add 2 cups of powdered sugar, vanilla extract, and salt, beating until combined, starting on low speed.
  • Lower the mixer speed to avoid a mess, then gradually add in the cocoa powder. If the cocoa is lumpy, sift it first.
  • Add the remaining powdered sugar, about 1/2 cup at a time, alternating with 1 tablespoon of cream at a time, until you reach the desired sweetness and thickness.
  • Frost the cooled cupcakes using a piping bag with your preferred tip (I used a 1M) or a flat-edge knife. Optionally, decorate with chocolate chips or sprinkles.

Notes

Room Temperature Ingredients: For the best results, ensure that the egg and milk are at room temperature before starting.
Frosting: If you prefer to frost the cupcakes with a knife, you’ll need less frosting. Use the following:
  • 1/2 cup butter
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 1-3 tablespoons whipping cream
Make-ahead & Storage: Cupcakes are best enjoyed the same day they are made. However, leftovers can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for 3-5 days. If making ahead, cool the cupcakes completely, then store in an airtight container at room temperature. Make the frosting on the day you plan to serve them.
Nutrition: The nutrition information is an estimate and based on 1 cupcake with frosting, assuming the recipe yields 12 cupcakes and all frosting is used.