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!
The BEST Double Chocolate Cupcakes
Perfectly fluffy, moist and super chocolatey cupcakes topped with with a rich, smooth and creamy chocolate buttercream. A chocolate lover’s dream!
This easy recipe makes the best cupcakes ever. Cupcakes fit for a celebration. Cupcakes that make an ordinary day extraordinary. Absolutely perfect for any occasion.
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.
Cupcake Ingredients
- all-purpose flour
- unsweetened cocoa
- granulated sugar
- baking powder
- baking soda
- salt
- large egg
- milk
- vegetable oil
- vanilla extract
- hot coffee
Chocolate Buttercream Ingredients
- unsalted butter
- confectioners’ sugar
- unsweetened cocoa
- salt
- milk
- vanilla extract
How to Make These Double Chocolate Cupcakes
These are ridiculously easy to whip up guys. Simply whisk your dry ingredients in one bowl, your wet ingredients in another. Add the wet to the dry, incorporating your coffee last.
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!
A Few Cook’s Notes for Double Chocolate Cupcakes
The added hot coffee will not add coffee flavor to your cupcakes. It just brings out the flavor of the chocolate a bit more.
I used a Wilton 2D tip to frost these cupcakes.
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.
More Delicious Cupcake Recipes to Enjoy
Lemon Oil Oil Cupcakes with Lavender Buttercream
Double Chocolate Cupcakes
Print Recipe Pin RecipeIngredients
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.
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