Double Chocolate Cupcakes
Indulge in the ultimate comfort dessert with these double chocolate cupcakes, featuring rich cocoa and a dreamy chocolate buttercream.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour (125 grams)
- 1/2 cup cocoa powder (45 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (60 ml)
- 1 cup granulated sugar (200 grams)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml) (room temperature)
- 1/3 cup coffee (80 ml) (freshly brewed, or boiling water)
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 3.5–4.5 cups powdered sugar (385–495 grams) (sifted)
- 3/4 cup cocoa powder (68 grams) (sifted)
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3–4 tablespoons whipping cream (45–60 ml) (or milk)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl.
- Mix the vegetable oil and sugar until fluffy; then add the egg and vanilla.
- Add in the buttermilk and coffee, stirring until just combined.
- Fold in the dry ingredients gently until just combined.
- Bake for 15-18 minutes or until a toothpick comes out clean.
- Cool the cupcakes in the tin for 5 minutes before transferring to a wire rack.
- Make the buttercream by beating the softened butter and gradually adding sifted sugar and cocoa.
- Add vanilla, salt, and whipping cream until you reach desired frosting consistency.
- Frost the cooled cupcakes and optionally garnish with chocolate shavings or mini chocolate chips.
- Enjoy!
Notes
For a vegan option, substitute egg with applesauce or a flax egg. Adjust the sweetness of the buttercream frosting as per your taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: double chocolate cupcakes, chocolate dessert, baking, cupcake recipe