These delicious double chocolate cupcakes are the perfect cupcakes coming together in just a couple of minutes. Moist chocolate cupcakes are topped with your favorite frosting. You’ll want to add this recipe to your chocolate desserts collection!

Double chocolate cupcakes are a dessert staple in our home. They’re one of the first things that come to mind when we think about what to bake with kids and baking is always a fun activity for families.

This recipe has been tried by many families who have given it rave reviews because they love that there is so much chocolate flavor. They are so moist, fluffy! The frosting compliments the cake perfectly with its rich chocolate flavor. Come see how to make these delicious double chocolate cupcakes for your next family gathering or get together!

There’s nothing better than biting into one of these moist, fudgy cakes topped with rich frosting. These fluffy chocolate cupcakes are a chocolate lover’s dream! 

How to Make Double Chocolate Cupcakes

Be sure to print out the recipe card below!

Ingredient List for the Cupcakes:

• 1 cup All-Purpose Flour
• 1/3 cup natural Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 cup White Sugar
• 1/4 cup Brown Sugar
• 1/3 cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1/2 cup Buttermilk
• 2 Eggs, room temperature
• 1/2 cup Hot Water

Frosting Ingredients:

• 1 cup Butter, softened at room temperature
• 4-5 cups Powdered Sugar
• 1/2 cup Cocoa Powder, or more as desired
• 2-3 Tablespoons Heavy Whipping Cream or whole milk, or more as desired
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Salt, optional
• Chocolate Sprinkles or chopped chocolate, as desired for topping

Yields a dozen cupcakes

Directions:

Preheat oven to 350F.

Line two muffin trays with 12 paper liners. Set aside.

In a small bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes on low speed until well combined and sugar appears dissolved.

Beat in the eggs, followed by the flour mixture.

Add the boiling water and carefully beat to combine, be sure to scrape down the sides of the bowl.

Portion out the cupcake batter into the prepared paper bake cups in your cupcake pan, filling each 2/3 of the way full using an ice cream scoop.

Bake for 18-22 minutes until an inserted toothpick comes out clean.

Cool on a wire rack.

While cupcakes are cooling, prepare the creamy chocolate frosting. Beat butter, powdered icing sugar and cocoa powder for 2 minutes until well combined on medium-high speed.

Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.

Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.

Scoop the frosting into a piping bag using a butter knife fitted with a large star 1m tip. Pipe swirls of the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.

Garnish each cupcake with chocolate sprinkles.

How to Store Cupcakes

Store your finished cupcakes in an airtight container. They will last 2-3 days.

Be sure to check out these cupcake recipes!

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Double Chocolate Cupcakes Recipe

Yield: 12

Prep Time: 10 minutes

Cook Time: 22 minutes

Additional Time: 10 minutes

Total Time: 42 minutes

These delicious double chocolate cupcakes are the perfect cupcakes coming together in just a couple of minutes. Moist chocolate cupcakes are topped with your favorite frosting. You'll want to add this recipe to your chocolate desserts collection!

Print

Ingredients

• Ingredients:
• 1 cup All-Purpose Flour
• 1/3 cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3/4 cup White Sugar
• 1/4 cup Brown Sugar
• 1/3 cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• 1/2 cup Buttermilk
• 2 Eggs, room temperature
• 1/2 cup Boiling Water
• Frosting:
• 1 cup Butter, softened at room temperature
• 4-5 cups Powdered Icing Sugar
• 1/2 cup Cocoa Powder, or more as desired
• 2-3 Tablespoons Heavy Whipping Cream, or more as desired
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Salt, optional
• Chocolate Sprinkles, as desired

Instructions

1. Preheat oven to 350F.
2. Line two muffin trays with 15 cupcake liners. Set aside.
3. In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
4. In a large bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes until well combined and sugar appears dissolved.
5. Beat in the eggs, followed by the flour mixture.
6. Add the boiling water and carefully beat to combine.
7. Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.
8. Bake for 18-22 minutes until an inserted toothpick comes out clean.
9. While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
10. Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.
11. Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
12. Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
13. Garnish each cupcake with chocolate sprinkles.

Notes

How to Store Cupcakes

Store your finished cupcakes in an airtight container. They will last 2-3 days.

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