Double Chocolate Cupcakes That Are Moist, Rich & Totally Irresistible
Double chocolate cupcakes are the kind of treat that makes you stop mid-bite and go, whoa, this is dangerously good!
Whether you’re baking this dessert recipe for a birthday, bringing them to a party, or just satisfying a serious chocolate craving, this recipe never disappoints.
You can dress these moist and pudgy cupcakes with chocolate chips, ganache, or sprinkles, but they’re just as good plain because the flavor is that bold.
They’re simple enough for a weekday treat but decadent enough to steal the show at any dessert table.
Why is it called double chocolate?
Because the recipe uses two types of chocolate components — usually cocoa powder in the cupcake batter and then chocolate in the frosting or as a mix-in like chocolate chips or sprinkles. That combo gives it that rich, intense chocolate flavor.
These delicious cupcakes are rich, moist, and topped with the most luscious chocolate buttercream frosting — aka every chocolate lover’s dream!
Be sure to print out the recipe card below for the full instructions and ingredient list!
You’ll mix up a simple cocoa cupcake batter using pantry staples like flour, sugar, and buttermilk, then add hot water to keep them extra soft and fudgy.
Don’t skip the hot water because it helps “bloom” the cocoa powder and gives the cupcakes that ultra-moist texture.
Use a medium cookie scoop to ensure each cupcake is the same size, so they bake evenly.
While they bake, whip up the creamy chocolate frosting that pipes beautifully and tastes even better.
Don’t forget the sprinkles or chopped chocolate for that final touch!
You can, but keep in mind it might change the rise slightly depending on the leavening agents. Stick with natural cocoa if you’re following the recipe exactly.
Insert a toothpick into the center of a cupcake—if it comes out clean or with a few crumbs, they’re ready.
Yes! Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, then frost as usual.
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Learn how to keep cupcakes moist with a few simple tricks that make all the difference—because no one likes a dry cupcake!
Double Chocolate Cupcakes Recipe
Ingredients
Cupcakes:
- 1 cup All-Purpose Flour
- 1/3 cup Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup White Sugar
- 1/4 cup Brown Sugar
- 1/3 cup Vegetable Oil
- 1 tsp 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
- 2-3 tbsp Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 1/2 tsp Salt optional
- Chocolate Sprinkles as desired
Instructions
- Preheat oven to 350F.
- Line two muffin trays with 15 cupcake liners. Set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat together the sugars, oil, vanilla extract and buttermilk for 2 minutes 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.
- Portion out the cupcake batter into the prepared liners, filling each 2/3 of the way full.
- Bake for 18-22 minutes until an inserted toothpick comes out clean.
- While cupcakes are cooling, prepare the frosting. Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
- 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 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.
- Garnish each cupcake with chocolate sprinkles.
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