Double Chocolate Cupcakes

These Double Chocolate Cupcakes are rich and delicious and the perfect treat for the chocolate lover in your life! They’re perfect for a celebration!

I’ve always loved making cupcakes. They’re simple to make and fun to share. And the flavor possibilities are endless.

My Margarita Cupcakes from this past summer have been a huge hit here on the blog, as well as my personal favorite, my Earl Grey Cupcakes with Vanilla Bean Buttercream.

Why You’ll Love this Recipe

These cupcakes have double the chocolate so they’re extra decadent. And who doesn’t love chocolate??

They’re super fluffy and moist!

They take roughly 30 minutes of prep time, so if you’re in need of a quick treat to satisfy your chocolate craving or need something special to celebrate a birthday, these are perfecto!

Step-By-Step Instructions

These are ridiculously easy to whip up guys.

The first step is to whisk your dry ingredients in one bowl.

The second step is to mix your wet ingredients in another.

The third step is to add the wet ingredients to the dry, incorporating your coffee last.

The fourth step is to divide the batter among your cupcake liners and bake. And while they’re baking make your buttercream which is made with the usual ingredients, unsalted butter, confectioners’ sugar, cocoa, salt, milk and vanilla extract.

Wait until your cupcakes have cooled and frost away.

Hope you give these irresistible cupcakes a try! They’re the perfect chocolatey treat!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Double Chocolate Cupcakes

Author: MaryAnn Dwyer

Servings: 16 cupcakes

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These Double Chocolate Cupcakes are rich and delicious and the perfect treat for the chocolate lover in your life! They're perfect for a celebration!

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Ingredients  

Cupcakes

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, room temperature
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 tsp. vanilla extract
• 1/2 cup hot freshly brewed coffee

Chocolate Buttercream

• 1 cup (two sticks) unsalted butter
• 3 1/2-4 cups confectioners' sugar, sifted, start with 3 1/2, if you need more for a thicker consistency add more
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 3-4 Tbsp. milk
• 1 tsp. vanilla extract

Instructions 

Cupcakes

• Preheat oven to 350 degrees. Line two cupcake pans with paper liners. Set aside.
• In a large bowl whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt.
• In a medium bowl, whisk together the eggs, milk, vegetable oil and vanilla. Slowly add the liquid mixture to the dry ingredients just until incorporated, then slowly add in the hot coffee until incorporated.
• Divide batter among the prepared pans, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool on wire rack before frosting.

Chocolate Buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy, about 2 minutes. Add the sifted confectioners' sugar, cocoa powder, salt, milk and vanilla and continue to beat on low speed for 1 minute and then increase the speed to high and continue to beat for 2 minutes. If frosting is too thick, add more milk. If it's too thin, add more confectioners' sugar.

Notes

The added hot coffee will not add coffee flavor to your cupcakes. It just brings out the flavor of the chocolate a bit more.

For the buttercream, add the 3 1/2 cups of the confectioners' sugar first, If you like a thicker consistency to your frosting, add more of the confectioners' sugar by the tablespoonful.

I used a Wilton 2D tip to frost these cupcakes.

Keyword: chocolate, chocolate buttercream

Cuisine: American

Course: Dessert, Snack