Description
Ultimate Double Chocolate Cupcakes are moist, rich, and bursting with chocolate flavor, perfect for any chocolate lover. These cupcakes combine cocoa powder and semi-sweet chocolate chips for double the chocolate goodness, topped with a creamy chocolate frosting that’s smooth and fluffy. Ideal for celebrations or a decadent treat at home, this recipe is straightforward with a tender crumb and irresistible taste.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup hot water or brewed coffee
- 3/4 cup semi-sweet chocolate chips
Chocolate Frosting
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup heavy cream, plus more as needed
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to ensure the cupcakes bake evenly and are easy to remove.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This step ensures the leavening agents and cocoa are evenly distributed.
- Mix Wet Ingredients: In a large bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, and granulated sugar together until smooth and well combined, creating a smooth base for the batter.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently to combine without overmixing to keep the cupcakes tender.
- Add Hot Liquid: Mix in the hot water or brewed coffee carefully; this thins the batter slightly and enhances the chocolate flavor, resulting in moist cupcakes.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter for bursts of melted chocolate.
- Fill Cupcake Liners: Divide the batter evenly into the paper-lined muffin pan, filling each about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, signaling they are fully baked.
- Cool Completely: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting to prevent the frosting from melting.
- Prepare Frosting: Beat softened butter and cocoa powder together until smooth. Gradually add powdered sugar, alternating with heavy cream, beating until the frosting is fluffy and smooth. Add vanilla extract and a pinch of salt, then beat again. If needed, add more heavy cream for desired consistency.
- Frost Cupcakes: Using a piping bag or spatula, frost the cooled cupcakes evenly. Optionally, garnish with extra chocolate chips or chocolate shavings for an extra chocolate touch.
Notes
- For a deeper chocolate flavor, use brewed coffee instead of hot water in the batter.
- These cupcakes freeze well; frost them after thawing to maintain the best texture.
- Room temperature ingredients ensure a smooth batter and better cupcake texture.
- Adjust heavy cream quantity in frosting to achieve desired consistency.
