Double Chocolate Cupcakes
Super moist and chocolatey, these easy to make Double Chocolate Cupcakes are a wonderfully decadent and very portable dessert for any picnic occasion.
Servings: 16 Cupcakes
Calories: 339kcal
Ingredients
Chocolate Cupcakes
- 1 cup all–purpose flour
- ½ cup cacao powder
- 2/3 cup granulated sugar
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sunflower oil
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips melted
Chocolate Buttercream
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- ¾ cup cacao powder
- ½ teaspoon salt
- 4 tablespoon whipping cream
- ¼ teaspoon vanilla extract
- 1 tablespoon colorful sprinkles
Instructions
Chocolate Cupcakes
- Preheat oven to 375F.
- In a large bowl, mix the dry ingredients: Flour, sugar, cocao, baking soda, baking powder, and salt.
- In another bowl, mix the wet ingredients: Oil, egg, milk, vanilla extract.
- Mix the dry and wet ingredients well until you have a smooth batter without lumps.
- Melt the chocolate in the microwave for 40-50 seconds, stirring every 15 seconds. You can also melt in a hot water bath for 5-6 minutes.
- Add the melted chocolate to the cupcake batter. Stir well until the ingredients are combined.
- Place cupcake liners in a cupcake pan and fill each well with batter but not all the way to the top. About half to two-thirds full. You want them to rise but not overflow.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Chocolate Buttercream Frosting
- Mix powdered sugar and butter in a bowl using an electric mixer until you get a smooth, peaky buttercream. Note: The butter should be at room temperature.
- Add the cocao powder and mix again.
- Add whipping cream and vanilla extract.
- Blend again on high speed until you have a smooth, glossy buttercream. Put in the fridge for 15 minutes to rest and thicken.
- Once the cupcakes are completely cool, top each cupcake with chocolate frosting. I like to use a piping bag with a large star tip to frost the cakes. You can also apply the frosting in thick peaks using an icing spatula or flat knife.
- Sprinkle with colored sprinkles or the decoration of your choice.
Notes
Recipe Variations and Substitutions
- Enhance the Chocolate with Coffee: Adding a small amount of coffee will deepen chocolate flavors without tasting like coffee. You can use 1 teaspoon of instant coffee powder or freshly brewed espresso coffee.
- Frosting: If you find the chocolate buttercream is too much chocolate, a basic cream cheese frosting also works well with a rich, moist chocolate cupcake. you can find a cream cheese frosting in my Carrot Cupcake Recipe.
- Ingredients at Room Temperature: All refrigerated ingredients should be at room temperature to ensure a smooth, even batter. This is especially important for the buttercream icing. Pull the butter from the fridge at least 20 minutes beforehand.
- Make Ahead: You can bake the cupcakes up to a day in advance. Store them in an airtight container, preferably at room temperature. You can also make your buttercream in advance. Store it covered in the fridge and bring it back to room temperature before frosting the cupcakes.
- Freezing Cupcakes: You can freeze unfrosted cupcakes for up to two months. Thaw overnight in the refrigerator, then bring to room temperature before applying frosting. It is also possible to freeze the buttercream for up to three months. Defrost it in the fridge, let it come to room temperature, then mix again with an electric mixer until light and fluffy.
Nutrition
Calories: 339kcal | Carbohydrates: 44g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 46mg | Sodium: 185mg | Potassium: 145mg | Fiber: 3g | Sugar: 34g | Vitamin A: 437IU | Vitamin C: 0.02mg | Calcium: 37mg | Iron: 1mg