Double Chocolate Cupcakes

DessertChocolateCupcake

Everyone needs an amazingly rich and delicious chocolate cupcake recipe. These double chocolate cupcakes are it!

Photography Credit: Cindy Rahe

Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.

To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should produce exactly one dozen cupcakes in a standard muffin tin, no more and no less.

Double Chocolate CupcakesI worked hard, trying a half dozen different versions. My original recipe called for sour cream in the batter, which produced a rich and slightly denser cupcake. But one day, I tried substituting buttermilk and it has now become my go-to.

These cupcakes are just rich enough. They’re nicely moist and a little lighter in texture than my sour cream version, yet sturdy enough to hold a generous crown of whatever frosting you choose.

I’ve opted to top these cupcakes with a fudgy, dark chocolate frosting. It’s a little thicker than classic buttercream thanks to lots of melted chocolate, but it has a deeper chocolate flavor.

To gild the lily, I like to finish the cupcakes with a shower of chocolate sprinkles on top—my favorite are Dutch dark chocolate sprinkles, like Deruyter brand. They actually taste like chocolate instead of wax! I find them at World Market, online, or even in the international aisle of some grocery stores.

Double Chocolate Cupcakes Recipe

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  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: 12 cupcakes

Ingredients

For the cupcakes:

  • 1 cup (4 1/2 oz) all-purpose flour
  • 1/2 cup (2 oz) Dutch-processed cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup (4 oz) sugar
  • 3/4 cup buttermilk
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the frosting:

  • 8 ounces dark chocolate
  • 1 tablespoon corn syrup
  • 1/2 cup softened unsalted butter
  • 1 1/2 to 2 cups powdered sugar
  • 2 tablespoons Dutch-processed cocoa powder
  • 4 to 6 tablespoons heavy whipping cream
  • Pinch of kosher salt
  • Chocolate sprinkles

Special equipment:

Method

1 Preheat the oven to 350°F. Line a muffin tin with 12 paper liners.

2 Make the cake batter: In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together. In a large liquid measuring cup, whisk together the buttermilk, canola oil, eggs, and vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth and combined.

ingredients for chocolate cupcakes

3 Bake the cupcakes: Divide the batter evenly between the muffin cups (each cup will be nearly full). Bake in the preheated oven for about 25 minutes, or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.

Remove from the oven and cool completely on a rack before frosting.

Double Chocolate Cupcakes - filling the cupcake molds

4 Melt the chocolate for the frosting: Place the chocolate for the frosting in a glass measuring cup and melt in the microwave for 30-second intervals, stirring between each, until completely smooth. Stir in the corn syrup.

Set aside to cool to room temperature (I usually pour it into a wide, shallow bowl to speed up cooling).

Double Chocolate Cupcakes - melted chocolate

5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft. Add 1 1/2 cups of the powdered sugar and cocoa powder. Beat until combined; it may be crumbly, but that’s okay. Beat in 4 tablespoons of the heavy cream and the salt and continue beating until the mixture smooths out.

Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated. If needed, beat in additional powdered sugar and/or heavy cream to get a smooth and spreadable consistency that you like.

Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe. Top with sprinkles if you want.

Double Chocolate Cupcakes - chocolate frosting Best Chocolate Cupcake recipe - frosted

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Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

More from Cindy

19 Comments / Reviews

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Did you make it? Rate it!

  • lulu

    Just the very best. Not only my opinion, but everyone who ate one said so with a wave of the hand across their face to catch their breath.

    xxxxxyyyyy

  • Ovina

    Did you sift the Dutch-processed cocoa powder before or after you measured it?

  • M

    What percentage dark chocolate do you recommend for the frosting?

  • Ellen

    Loved the cupcake but the frosting became too firm, and not creamy enough, within an hour or so after making them. Any idea what might have gone wrong?

    xxxxxyyyyy

  • Vanessa

    Hi…Could I substitute yogurt forA buttermilk…It’s not available where I live

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