If you have a deep love for all things chocolate, this Double Chocolate Cupcakes Recipe is your new best friend in the kitchen. Rich, moist, and bursting with intense chocolate flavor, these cupcakes combine the perfect balance of cocoa powder and melted chocolate, making each bite a heavenly experience. Whether you’re baking for a special occasion or simply craving a decadent treat, this recipe is straightforward yet impressive, promising cupcakes that are as beautiful as they are delicious.
Ingredients You’ll Need
These ingredients are simple staples, each playing an essential role in creating the texture, flavor, and moistness of your cupcakes. From velvety cocoa powder to creamy butter, every element harmonizes to give you that irresistible chocolatey goodness.
- 1 1/2 cups all-purpose flour: The foundation for your cupcakes, providing structure without heaviness.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate intensity and a rich color.
- 1 cup granulated sugar: Sweetens the cake while helping achieve a tender crumb.
- 1 tsp baking powder: Helps the cupcakes rise beautifully and stay fluffy.
- 1/2 tsp baking soda: Works with baking powder to add lift and lightness.
- 1/4 tsp salt: Enhances all the chocolate flavors, balancing sweetness perfectly.
- 2 large eggs: Bind everything together while adding moisture and richness.
- 1/2 cup whole milk: Boosts tenderness and keeps the texture soft.
- 1/2 cup vegetable oil: Adds moisture without overpowering other flavors.
- 2 tsp vanilla extract: Elevates the chocolate flavor with a subtle sweetness.
- 1/2 cup boiling water: Makes the batter smooth and enhances the cocoa’s richness.
- 1/2 cup mini chocolate chips (optional): For an extra burst of melty chocolate delight in every bite.
- 1/2 cup heavy cream: Essential for making the luscious chocolate frosting.
- 4 oz semi-sweet chocolate, chopped: The heart of the frosting, creamy and decadent.
- 1/2 cup unsalted butter, softened: Gives the frosting a smooth, spreadable texture.
- 1 1/2 cups powdered sugar: Sweetens and thickens the frosting beautifully.
- 1/2 cup unsweetened cocoa powder: Intensifies the chocolate flavor in the frosting.
- 2-3 tbsp heavy cream: Adjusts frosting consistency for that perfect spread.
- 1 tsp vanilla extract: Adds depth and enhances sweetness in the frosting.
- Pinch of salt: Balances out sweetness for a sophisticated flavor.
How to Make Double Chocolate Cupcakes Recipe
Step 1: Prepare Your Oven and Tin
Start by heating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners—this little step ensures your cupcakes come out perfectly shaped every time and makes cleanup a breeze.
Step 2: Combine Dry Ingredients
Whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large bowl. This mix is where the base chocolate flavor and tender crumb are built, so make sure it’s well combined for even distribution.
Step 3: Mix Wet Ingredients Separately
In another bowl, beat the eggs, whole milk, vegetable oil, and vanilla extract until smooth. Combining these ingredients well helps create a creamy texture that will keep your cupcakes moist and rich.
Step 4: Bring Wet and Dry Together
Add the wet ingredients to the dry mixture, stirring just until combined. Then, slowly pour in the boiling water, mixing until the batter is silky smooth. The batter will be thinner than regular cake batter, which is key to the cupcakes’ moist texture.
Step 5: Add Chocolate Chips and Fill Liners
If you love extra chocolatey pockets in your cupcakes, fold in the mini chocolate chips now. Then, carefully fill each cupcake liner about two-thirds full with the batter. This ensures your cupcakes rise perfectly without overflowing.
Step 6: Bake Until Perfectly Done
Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. This timing keeps them moist and tender without becoming dry. Let them cool completely before frosting to achieve that flawless finish.
Step 7: Make the Frosting
Heat the heavy cream until warm and pour it over the chopped semi-sweet chocolate. Let it sit for a minute, then stir until smooth and melted. In a separate bowl, cream the softened butter until fluffy, then gradually add powdered sugar, cocoa powder, vanilla extract, and a pinch of salt. Slowly mix in the chocolate ganache and adjust the consistency with heavy cream until silky and spreadable.
Step 8: Frost and Enjoy
Use a piping bag or spatula to generously frost the cooled cupcakes. The rich, smooth frosting pairs perfectly with the moist chocolate cake underneath, creating a doubly irresistible chocolate treat.
How to Serve Double Chocolate Cupcakes Recipe
Garnishes
Sprinkle your cupcakes with some chocolate shavings, colorful sprinkles, or a few extra mini chocolate chips for a lively look and extra chocolate pop. A light dusting of powdered sugar can add a delicate, pretty touch too.
Side Dishes
Serve these cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream to contrast their rich flavor. A cup of freshly brewed coffee or milk is also a classic pairing that elevates the overall experience.
Creative Ways to Present
Try arranging the cupcakes on a tiered stand for a stunning dessert display at parties. You can also experiment with different piping techniques using the frosting to create rosettes, swirls, or rustic peaks to make each cupcake feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, but bring to room temperature before serving to enhance flavor and softness.
Freezing
Double Chocolate Cupcakes Recipe leftovers freeze wonderfully. Wrap each cupcake individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw overnight in the fridge before frosting or serving.
Reheating
Warm cupcakes slightly in the microwave for about 10 seconds for that freshly baked feel. If frosted, heat carefully to avoid melting decorations—body heat from holding or a short microwave burst is best.
FAQs
Can I make these cupcakes vegan?
While this Double Chocolate Cupcakes Recipe calls for eggs, milk, and butter, you can substitute with plant-based alternatives like flax eggs, non-dairy milk, and vegan butter to create a delicious vegan version.
What if I don’t have mini chocolate chips?
No worries! You can chop regular chocolate bars into small chunks or skip them entirely—the cupcakes will still be incredibly chocolaty and moist.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake—if it comes out clean or with just a few crumbs, they’re ready. Overbaking can dry them out, so keep an eye close to the 18-minute mark.
Can I make the frosting ahead of time?
Absolutely! The frosting can be made up to two days ahead and stored in the refrigerator. Bring it back to room temperature and whip it a little before spreading to restore its creamy texture.
What are some tips for making the cupcakes extra moist?
Using oil instead of butter in the batter helps keep these cupcakes incredibly moist. Also, be sure not to overmix the batter and don’t skip the boiling water—that’s a secret ingredient that intensifies chocolate flavor and keeps the crumb soft.
Final Thoughts
You really can’t go wrong with this Double Chocolate Cupcakes Recipe. It’s a foolproof way to bring deep, luscious chocolate to your table with a moist crumb and creamy frosting that work together beautifully. Whether you’re baking for friends, family, or just because, these cupcakes will become a go-to favorite in your kitchen. Give them a try—you’ll be amazed at how easy it is to create such a satisfying chocolate experience at home!
Print
Double Chocolate Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Double Chocolate Cupcakes are a rich and moist treat perfect for chocolate lovers. Made with unsweetened cocoa powder and semi-sweet chocolate, the cupcakes are complemented by a luscious chocolate frosting that combines cocoa powder, powdered sugar, and cream for a smooth, velvety finish. Easy to prepare and bake, they make a delightful dessert for any occasion.
Ingredients
Cupcake
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1/2 cup mini chocolate chips (optional)
Chocolate Frosting
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine wet ingredients: In a separate bowl, vigorously whisk the eggs, whole milk, vegetable oil, and vanilla extract until well blended.
- Make the batter: Gradually add the wet ingredient mixture to the dry ingredients and mix until just combined to avoid gluten overdevelopment. Slowly pour in the boiling water while mixing gently until the batter is smooth and somewhat thin.
- Fill cupcake liners: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full. For extra chocolate flavor, gently fold in mini chocolate chips if using.
- Bake the cupcakes: Place the muffin tin in the oven and bake for 18 to 20 minutes. Test doneness by inserting a toothpick into the center of a cupcake; it should come out clean. Remove from the oven and allow cupcakes to cool completely before frosting.
- Prepare the frosting: Heat 1/2 cup of heavy cream until hot but not boiling, then pour over 4 oz chopped semi-sweet chocolate and let sit for a few minutes. Stir until smooth and let cool slightly. In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, and the chocolate ganache, mixing thoroughly. Add 2 to 3 tablespoons of heavy cream, vanilla extract, and a pinch of salt to reach desired consistency for spreading.
- Frost the cupcakes: Once the cupcakes have cooled completely, spread or pipe the chocolate frosting evenly over the tops. Serve and enjoy.
Notes
- Filling the cupcake liners about two-thirds full prevents overflow during baking.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.
- Boiling water added to the batter intensifies the chocolate flavor and helps create moist cupcakes.
- Mini chocolate chips are optional but add extra chocolate bursts in each bite.
- The frosting can be adjusted with more or less cream to reach your preferred consistency.
