Double Chocolate Cupcakes

A double chocolate cupcake on a plate with a candle in it

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 Time30

Cook Time20

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, chocolate buttercream

Servings: cupcakes

Calories: 314kcal

Author: MaryAnn Dwyer

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.

Nutrition