Hey, y'all! Do you love chocolate? If you do, do I have the recipe for you! I'm excited to share my Double Chocolate Cupcakes with y'all today. This moist chocolate cupcake is paired with a decadent chocolate buttercream. It's as sinful as it sounds!

Double Chocolate Cupcakes With Buttercream

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Ingredients: Double Chocolate Cupcakes

For the Cupcakes

• ½ c. whole milk or cream
• 1 ¾ c. all-purpose flour
• ⅔ c. unsweetened cocoa powder
• 1 c. boiling water
• 1 ¾ c. granulated sugar
• ½ c. unsalted butter, melted
• ⅓ c. vegetable oil
• 2 large eggs
• 2 egg yolks
• 1 tsp. baking soda
• ¾ tsp. salt
• 1 tsp. vanilla extract

For the Chocolate Buttercream

• 1 c. unsalted butter, softened (2 sticks)
• ½ c. unsweetened cocoa powder
• 1 tbsp. milk
• 2 tsp. vanilla extract
• 3 c. powdered sugar

How to Make Double Chocolate Cupcakes

For the Cupcakes

1. Preheat oven to 350F. Line 24 wells of muffin pans with paper cupcake liners; set aside.
2. In a medium mixing bowl, whisk together the cocoa powder, baking soda, and salt. Carefully add the boiling water and whisk until well blended. Set the mixture aside.
3. In a large mixing bowl, combine the sugar, melted butter, vegetable oil, and vanilla. Using an electric mixer or a whisk, beat in the eggs and egg yolks one at a time, just until combined.
4. Add the cocoa mixture and the milk, stirring just until combined.
5. Add the flour and stir the batter with a wooden spoon or spatula, just until the flour is incorporated.
6. Scoop the batter into the prepared muffin pans, filling each well to about ⅔ full.
7. Bake the cupcakes at 350F for 18-20 minutes until a toothpick inserted into the center comes out clean.
8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely to room temperature.

For the Chocolate Buttercream

1. In a large mixing bowl, use an electric mixer to beat the butter until smooth and creamy.
2. Add the unsweetened cocoa powder, milk, and vanilla extract, then beat until well incorporated.
3. Mix in the powdered sugar about ½ cup at a time until you reach your desired consistency.
4. Spread or pipe the frosting onto the room completely cooled cupcakes.

Pro Tips For Making This Recipe

1. Leftover cupcakes can be kept in an airtight food storage container for up to five days. It’s best to refrigerate them and then bring to room temperature before serving.

Other Desserts You'll Love

1. White Wedding Cupcakes with Buttercream
2. Chocolate Chip Cream Cheese Danishes
3. Air Fryer Apple Fritters

Double Chocolate Cupcakes Recipe

Double Chocolate Cupcakes

JC Phelps

Indulge in my moist Double Chocolate Cupcakes crowned with chocolate buttercream - an irresistible blend of sweetness for a chocolate lover!

5 from 23 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 24 cupcakes

Calories 421 kcal

Ingredients

  

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For the Cupcakes

• ½ c. whole milk
• 1 ¾ c. all-purpose flour
• ⅔ c. unsweetened cocoa powder
• 1 c. boiling water
• 1 ¾ c. granulated sugar
• ½ c. unsalted butter melted
• ⅓ c. vegetable oil
• 2 large eggs
• 2 egg yolks
• 1 tsp. baking soda
• ¾ tsp. salt
• 1 tsp. vanilla extract

For the Chocolate Buttercream

• 1 c. unsalted butter softened (2 sticks)
• ½ c. unsweetened cocoa powder
• 1 tbsp. milk
• 2 tsp. vanilla extract
• 3 c. powdered sugar

Instructions

 

For the Cupcakes

• Preheat oven to 350F. Line 24 wells of muffin pans with paper cupcake liners; set aside.
• In a medium mixing bowl, whisk together the cocoa powder, baking soda, and salt. Carefully add the boiling water and whisk until well blended. Set the mixture aside.
• In a large mixing bowl, combine the sugar, melted butter, vegetable oil, and vanilla. Using an electric mixer or a whisk, beat in the eggs and egg yolks one at a time, just until combined.
• Add the cocoa mixture and the milk, stirring just until combined.
• Add the flour and stir the batter with a wooden spoon or spatula, just until the flour is incorporated.
• Scoop the batter into the prepared muffin pans, filling each well to about ⅔ full.
• Bake the cupcakes at 350F for 18-20 minutes until a toothpick inserted into the center comes out clean.
• Cool the cupcakes in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely to room temperature.

For the Chocolate Buttercream

• In a large mixing bowl, use an electric mixer to beat the butter until smooth and creamy.
• Add the unsweetened cocoa powder, milk, and vanilla extract, then beat until well incorporated.
• Mix in the powdered sugar about ½ cup at a time until you reach your desired consistency.
• Spread or pipe the frosting onto the room completely cooled cupcakes.

Notes

• Leftover cupcakes can be kept in an airtight food storage container for up to five days. It’s best to refrigerate them and then bring to room temperature before serving.

Nutrition

Calories: 421kcalCarbohydrates: 67gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 130mgPotassium: 214mgFiber: 5gSugar: 47gVitamin A: 420IUCalcium: 33mgIron: 3mg

Keyword cupcakes, Double Chocolate Cupcakes

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Y'all come back now, ya hear?

My best,

JC