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Four chocolate cupcakes with chocolate frosting on a black stand.

Double Chocolate Cupcakes Recipe

These double chocolate cupcakes are rich, moist, and topped with dreamy chocolate buttercream!

Course desserts
Cuisine American
Keyword double chocolate cupcakes, double chocolate cupcakes recipe
Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 10 minutes
Total Time 42 minutes
Servings 12
Author momma lew

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

  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.

Recipe Notes

Store cupcakes at room temperature in an airtight container for up to 3 days, or refrigerate if your kitchen is warm. Just bring to room temp before serving for the best texture.