Ultimate Double Chocolate Cupcakes

Name: Ultimate Double Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder (unsweetened); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/4 cup brown sugar, packed; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup hot coffee (or hot water); 3/4 cup mini chocolate chips

Isabella

🌟Life, Love, and Gastronomy 🍷

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Rich, moist, and irresistibly chocolatey, these Ultimate Double Chocolate Cupcakes are a dream come true for any chocolate lover. With a tender crumb, decadent chocolate chips, and a deep cocoa flavor, these cupcakes are perfect for everything from celebrations to casual indulgence.

Why You’ll Love This Recipe

Double Chocolate Goodness: The combination of cocoa powder and mini chocolate chips guarantees intense chocolate flavor in every bite.

Quick and Easy: You’ll have these ready in just 35 minutes from start to finish!

Perfect Texture: Moist and fluffy with just the right density, they’re a bakery-quality treat made right in your kitchen.

Customizable: Whether you top them with frosting, whipped cream, or a sprinkle of powdered sugar, they’re endlessly versatile.

Crowd-Pleaser: These cupcakes are perfect for birthdays, parties, or as an after-dinner dessert.

Ingredients

1 cup all-purpose flour

1/2 cup cocoa powder (unsweetened)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup hot coffee (or hot water for a milder flavor)

3/4 cup mini chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil. Stir until fully mixed. Add the eggs and vanilla extract, mixing until smooth.

Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk. Start and end with the dry mixture.

Pour the hot coffee into the batter and mix until smooth. Don’t worry if the batter seems thin—this is normal!

Gently fold in the mini chocolate chips.

Divide the batter evenly into the cupcake liners, filling each about three-quarters full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Variations

Frosting Options: Top with chocolate ganache, cream cheese frosting, or a classic buttercream for added decadence.

Add a Surprise Center: Fill the center of each cupcake with Nutella, caramel, or raspberry jam for an extra treat.

Flavor Boost: Add a teaspoon of espresso powder to intensify the chocolate flavor.

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Dairy-Free: Use almond milk with a splash of vinegar instead of buttermilk, and opt for dairy-free chocolate chips.

Storage/Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.

Refrigerator: Keep frosted cupcakes in the fridge for up to 5 days. Allow them to come to room temperature before serving.

Freezer: Freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months. Thaw at room temperature before adding frosting.

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FAQs

How do I make buttermilk at home?

Combine 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Can I substitute the hot coffee with something else?

Yes, you can use hot water for a milder flavor or hot milk for added richness.

Why is my batter so thin?

That’s completely normal! The thin batter ensures the cupcakes stay moist and tender.

Can I make these cupcakes without chocolate chips?

Absolutely. The chocolate chips add texture, but the cupcakes are delicious even without them.

What’s the best way to frost these cupcakes?

Chocolate ganache or a whipped chocolate buttercream pairs beautifully with the rich chocolate flavor.

Conclusion

These ultimate double chocolate cupcakes are rich, moist, and packed with intense chocolate flavor. Perfectly balanced between fluffy and decadent, they’re easy to make and even easier to love. Whether you enjoy them plain, frosted, or filled with a sweet surprise, these cupcakes are bound to become a favorite in your baking repertoire. Treat yourself to chocolate bliss today.

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