Double Chocolate Cupcakes
Indulge in pure chocolate bliss with these decadent Double Chocolate Cupcakes, a must-try treat for any chocolate lover! Featuring a moist and tender crumb made with rich cocoa powder and studded with melty semi-sweet chocolate chips, these cupcakes pack a double dose of chocolatey goodness in every bite. Topped with a luscious homemade chocolate buttercream frosting, this dessert is as indulgent as it is irresistible. Perfectly balanced with the tanginess of buttermilk and the sweetness of brown sugar, these cupcakes bake up beautifully in just under 20 minutes. Whether you're preparing for a party or simply satisfying a sweet tooth, these Double Chocolate Cupcakes are sure to impress. Serve them as-is or garnish with extra chocolate chips for an extra pop of flair!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup buttermilk
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup unsalted butter (for frosting)
- 0.33 cup unsweetened cocoa powder (for frosting)
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Fold in the chocolate chips gently with a spatula.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter in a medium bowl until creamy. Add the cocoa powder and beat until well incorporated.
Gradually add the powdered sugar, alternating with the milk, until the frosting reaches your desired consistency.
Stir in the vanilla extract and beat until light and fluffy.
Once the cupcakes are completely cool, frost them using a piping bag or a spatula. Garnish with extra chocolate chips, if desired.
Nutrition Facts
Calories |
5750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.9 g | 359% | |
| Saturated Fat | 119.9 g | 600% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 872.9 g | 317% | |
| Dietary Fiber | 86.9 g | 310% | |
| Total Sugars | 614.8 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 673 mg | 52% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 3783 mg | 80% | |
*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.
