Description
Rich, moist, and intensely chocolatey, these ultimate double chocolate cupcakes are the perfect dessert for every chocolate lover. Made with cocoa powder, mini chocolate chips, and buttermilk, these cupcakes are bakery-quality yet simple to whip up at home. Perfect for birthdays, parties, or indulgent cravings!
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
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix well. Add eggs and vanilla extract, stirring until smooth.
- Gradually mix dry ingredients into the wet ingredients, alternating with buttermilk. Begin and end with dry ingredients.
- Stir in hot coffee until batter is smooth (it will be thin).
- Fold in mini chocolate chips gently.
- Divide batter evenly into cupcake liners, filling each 3/4 full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack.
Notes
For an extra rich flavor, substitute hot coffee with espresso or add 1 teaspoon of espresso powder.
For a dairy-free version, swap buttermilk with almond milk mixed with vinegar and use dairy-free chocolate chips.
Use a piping bag to add a surprise filling like Nutella, caramel, or jam for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 220 kcal
