I can never resist these ultra-moist double chocolate cupcakes, with their fudgy crumb and silky chocolate frosting that looks straight from a bakery case. One bite and it’s obvious why they disappear so fast.

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I’m obsessed with these Ultimate Double Chocolate Cupcakes because they hit that deep, fudgy chocolate craving without tasting heavy or fussy. I love the way unsweetened cocoa powder brings that bold bakery-style flavor, while buttermilk keeps every bite ridiculously moist.

The crumb is soft, the center is rich, and the chocolate frosting is the kind I want to swipe straight from the bowl. And those little pockets of chocolate?

Dangerous. But in the best way.

I make these when I want cupcakes that actually taste like chocolate, not just sugar wearing a brown outfit. Dark, creamy, messy-frosted, totally irresistible.

Always.

Ingredients

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Flour gives the cupcakes structure, so they’re soft, not sad and sinky.
Cocoa powder brings that deep chocolate flavor you actually came here for.
Baking soda and powder help them rise into fluffy little chocolate domes.
Salt keeps the sweetness in check and makes the chocolate taste bolder.
Sugar adds sweetness, but also keeps the crumb tender and moist.
Eggs hold everything together and give the cupcakes a nice, rich bite.
Oil makes them super moist, even the next day.
Honestly, a win.
Buttermilk adds tang and keeps the texture soft without tasting sour.
Vanilla rounds out the chocolate, so it doesn’t taste flat.
Hot coffee makes the cocoa pop.
Basically, it’s chocolate’s best backup singer.
Chocolate chips add melty pockets inside and cute little tops, too.
Butter makes the frosting creamy, rich, and totally worth licking off the spoon.
Powdered sugar sweetens and thickens the frosting without making it gritty.
Heavy cream loosens the frosting so it pipes or spreads like a dream.
Plus a pinch of salt keeps the frosting from going full sugar bomb.

Ingredient Quantities

1 1/4 cups (160 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (200 g) granulated sugar

2 large eggs, at room temperature

1/2 cup (120 ml) vegetable oil

3/4 cup (180 ml) buttermilk, at room temperature

2 teaspoons vanilla extract

1/2 cup (120 ml) hot brewed coffee or hot water

3/4 cup (130 g) semisweet chocolate chips, divided

1/2 cup (115 g) unsalted butter, softened (for frosting)

1/2 cup (50 g) unsweetened cocoa powder (for frosting)

2 to 2 1/2 cups (240 to 300 g) powdered sugar, sifted

2 to 3 tablespoons (30 to 45 ml) heavy cream or milk (for frosting)

1 teaspoon vanilla extract (for frosting)

Pinch of salt

How to Make this

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

2. Whisk together 1 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a bowl; set aside.

3. In a large bowl, beat 1 cup granulated sugar and 2 large room temperature eggs until combined, then add 1/2 cup vegetable oil and 2 teaspoons vanilla extract and mix until smooth.

4. Alternately add the dry ingredients and 3/4 cup room temperature buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients, mixing until just combined.

5. Stir in 1/2 cup hot brewed coffee or hot water to thin the batter, then fold in 1/2 of the semisweet chocolate chips (about 3/8 cup) or melt 1/2 of the chips into the hot liquid before adding for a fudgier crumb; fold remaining chips gently.

6. Divide batter evenly among the 12 liners, filling about two thirds full, and bake 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

8. For the frosting, beat 1/2 cup softened unsalted butter until creamy, then add 1/2 cup unsweetened cocoa powder and a pinch of salt and beat until incorporated.

9. Gradually add 2 to 2 1/2 cups sifted powdered sugar, alternating with 2 to 3 tablespoons heavy cream or milk, until you reach a spreadable consistency, then mix in 1 teaspoon vanilla extract and beat until light and fluffy.

10. Pipe or spread the chocolate frosting onto cooled cupcakes, optionally topping with any reserved chocolate chips, then serve.

Equipment Needed

1. 12-cup muffin tin with paper liners
2. Mixing bowls (large and medium)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer with paddle attachment
6. Fine mesh sieve or sifter (for powdered sugar and cocoa)
7. Spoon or small ladle for filling liners
8. Wire cooling rack
9. Piping bag or offset spatula for frosting
10. Toothpicks for doneness testing

FAQ

Can I make these cupcakes without coffee and will it affect the flavor? Yes. Use hot water instead of coffee; coffee deepens the chocolate flavor but does not change texture. Your cupcakes will still be deliciously chocolatey.

How do I prevent the cupcakes from sinking in the middle? Do not overmix the batter once you combine wet and dry ingredients. Fill liners about two thirds full and bake immediately in a fully preheated oven at the correct temperature.

Can I substitute the buttermilk? Yes. Make a quick buttermilk by adding 1 tablespoon white vinegar or lemon juice to 3/4 cup milk, let sit 5 minutes. Whole milk or 2 percent are best for tenderness.

How should I store the cupcakes and how long will they last? Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes keep in the refrigerator for up to 4 days; bring to room temperature before serving for best flavor.

Can I freeze the cupcakes or the frosting? Yes. Freeze unfrosted, cooled cupcakes in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then frost. Frosting can be frozen in a sealed container for up to 2 months; thaw overnight in the refrigerator and rewhip before using.

How do I get the frosting to pipe smoothly and not be too thick or too thin? If frosting is too thick, add cream or milk 1 teaspoon at a time until it reaches piping consistency. If too thin, add sifted powdered sugar a little at a time. Beat until smooth and use a chilled bowl for a firmer texture.

Ultimate Double Chocolate Cupcakes Recipe Substitutions and Variations

All purpose flour: Substitute equal weight cake flour for a lighter crumb, or use a 1:1 gluten free all purpose blend (ensure it contains xanthan gum) for a gluten free version.
Buttermilk: Stir 1 tablespoon lemon juice or white vinegar into 3/4 cup milk, let sit 5 minutes; or use plain yogurt thinned with milk to the same volume.
Vegetable oil: Use an equal amount of melted coconut oil or canola oil, or replace with melted unsalted butter for a richer flavor (expect a slightly denser crumb).
Semisweet chocolate chips: Use equal weight chopped dark chocolate (60 to 70 percent) for more intense chocolate, or milk chocolate for a sweeter result; if using baking chocolate, add a tablespoon of sugar per ounce if needed.

Pro Tips

1. Bring eggs, buttermilk and butter to room temperature before you start. Cold ingredients make batter lumpy and slow gluten relaxation, so room temp components give a lighter, more even crumb.

2. Use the hot coffee to bloom the cocoa and chocolate. Stir half the chocolate chips into the hot liquid until partially melted, then fold into the batter for a deeper, fudgy flavor and glossy texture.

3. Mix just until combined when alternating dry and wet ingredients. Overmixing develops gluten and gives dense, cakey cupcakes instead of tender ones. A few streaks of flour left are fine.

4. Watch baking time and test with a toothpick near the center. Ovens vary, so start checking at 16 minutes. You want a few moist crumbs clinging to the pick, not completely dry, to keep the cupcakes moist.

5. For frosting control, sift the powdered sugar and add cream in small increments. If too thin, chill briefly to firm up before piping; if too stiff, soften with a teaspoon of cream at a time. Chill piped cupcakes briefly before serving to set swirls.

Ultimate Double Chocolate Cupcakes Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

486

kcal

Equipment: 1. 12-cup muffin tin with paper liners
2. Mixing bowls (large and medium)
3. Measuring cups and spoons
4. Whisk and rubber spatula
5. Electric hand mixer or stand mixer with paddle attachment
6. Fine mesh sieve or sifter (for powdered sugar and cocoa)
7. Spoon or small ladle for filling liners
8. Wire cooling rack
9. Piping bag or offset spatula for frosting
10. Toothpicks for doneness testing

Ingredients

1 1/4 cups (160 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120 ml) vegetable oil
3/4 cup (180 ml) buttermilk, at room temperature
2 teaspoons vanilla extract
1/2 cup (120 ml) hot brewed coffee or hot water
3/4 cup (130 g) semisweet chocolate chips, divided
1/2 cup (115 g) unsalted butter, softened (for frosting)
1/2 cup (50 g) unsweetened cocoa powder (for frosting)
2 to 2 1/2 cups (240 to 300 g) powdered sugar, sifted
2 to 3 tablespoons (30 to 45 ml) heavy cream or milk (for frosting)
1 teaspoon vanilla extract (for frosting)
Pinch of salt

Directions

Preheat oven to 350 F (175 C) and line a 12-cup muffin tin with paper liners.
Whisk together 1 1/4 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a bowl; set aside.
In a large bowl, beat 1 cup granulated sugar and 2 large room temperature eggs until combined, then add 1/2 cup vegetable oil and 2 teaspoons vanilla extract and mix until smooth.
Alternately add the dry ingredients and 3/4 cup room temperature buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients, mixing until just combined.
Stir in 1/2 cup hot brewed coffee or hot water to thin the batter, then fold in 1/2 of the semisweet chocolate chips (about 3/8 cup) or melt 1/2 of the chips into the hot liquid before adding for a fudgier crumb; fold remaining chips gently.
Divide batter evenly among the 12 liners, filling about two thirds full, and bake 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
For the frosting, beat 1/2 cup softened unsalted butter until creamy, then add 1/2 cup unsweetened cocoa powder and a pinch of salt and beat until incorporated.
Gradually add 2 to 2 1/2 cups sifted powdered sugar, alternating with 2 to 3 tablespoons heavy cream or milk, until you reach a spreadable consistency, then mix in 1 teaspoon vanilla extract and beat until light and fluffy.
Pipe or spread the chocolate frosting onto cooled cupcakes, optionally topping with any reserved chocolate chips, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.