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
Scale
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.
