Ultimate Double Chocolate Cupcakes
These Ultimate Double Chocolate Cupcakes are soft, moist, and packed with rich chocolate flavor. Finished with a silky chocolate buttercream frosting, they're perfect for birthdays, celebrations, or anytime you're craving a bakery-style homemade dessert.
Ingredients
For the Chocolate Cupcakes
- 1 cup 125g all-purpose flour, spooned and leveled
- ½ cup 45g Dutch-process cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup 60ml vegetable oil
- 1 cup 200g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup 120ml buttermilk, room temperature
- ⅓ cup 80ml hot brewed coffee
For the Chocolate Buttercream
- 1 cup 226g unsalted butter, softened
- 3½ –4½ cups 385–495g powdered sugar, sifted
- ¾ cup 68g Dutch-process cocoa powder, sifted
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 –4 tablespoons 45–60ml whipping cream or milk
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk the vegetable oil and sugar until combined. Add the egg and vanilla extract, then mix until smooth.
- Stir the buttermilk into the wet ingredients, then gently fold in the dry ingredients until just combined.
- Slowly mix in the hot brewed coffee until the batter is smooth. The batter will be thin.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the softened butter until light and fluffy.
- Add the cocoa powder and half of the powdered sugar, mixing until smooth.
- Add the remaining powdered sugar, alternating with the whipping cream. Mix in the vanilla extract and salt, then beat until light and fluffy.
- Pipe or spread the chocolate buttercream onto the cooled cupcakes and decorate with chocolate shavings, sprinkles, or mini chocolate chips if desired.
Notes
For the best results, use room-temperature ingredients to create a smooth batter and evenly baked cupcakes. Hot brewed coffee helps deepen the chocolate flavor without adding a coffee taste, while mixing the batter just until combined keeps the cupcakes soft and tender. Always spoon and level the flour to avoid adding too much, and make sure the cupcakes are completely cooled before frosting. Sifting the cocoa powder and powdered sugar will give the chocolate buttercream a smooth, creamy texture. Store leftover cupcakes in an airtight container at room temperature for up to 1 day or refrigerate for up to 5 days. Unfrosted cupcakes can also be frozen for up to 3 months.