Double Chocolate Chunk Cupcakes
Indulge your sweet tooth with these irresistible Double Chocolate Chunk Cupcakes, the ultimate treat for chocolate lovers! Featuring a rich cocoa-infused base and loaded with melty semi-sweet and dark chocolate chunks in every bite, these cupcakes combine deep, decadent flavors with a delightfully moist texture. Perfectly balanced with the creaminess of buttermilk and a hint of vanilla, this recipe comes together in just 20 minutes of prep time and bakes to perfection in under 20 minutes. Whether served as-is or topped with your favorite frosting, these bakery-style cupcakes are sure to become a crowd favorite. Ideal for birthdays, holidays, or whenever you’re craving a truly indulgent dessert.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup buttermilk
- 0.3 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup hot water
- 1 cup semi-sweet chocolate chunks
- 0.5 cup dark chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix until well combined.
In a medium-sized bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Slowly stir in the hot water until the batter is smooth. The batter will be thin, but this is normal.
Gently fold in the semi-sweet chocolate chunks and dark chocolate chunks until evenly distributed.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with only a few moist crumbs attached.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve as is, or optionally top with your favorite frosting or a dusting of powdered sugar.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 40.7 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 676.5 g | 246% | |
| Dietary Fiber | 67.9 g | 243% | |
| Total Sugars | 423.0 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 655 mg | 50% | |
| Iron | 50.1 mg | 278% | |
| Potassium | 4036 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
