The perfect fix to your chocolate cravings, these double chocolate cupcakes are loaded with rich chocolate flavor and topped with a dreamy, creamy chocolate fudge frosting!
Why this recipe works
These double chocolate cupcakes are moist, rich, fluffy, and everything you could ask for in a cupcake. Starting with a silky luscious batter and ending with a decadent chocolate frosting, these cupcakes honestly can’t be beat.
Get extra fancy and top them with some homemade chocolate truffles for the ultimate chocolate dessert!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
COFFEE – The coffee brings out the chocolate flavor, it is not distinguishable in the cupcakes. You can substitute it with hot water if desired.
FLOUR – It’s important to properly measure your flour when baking. To do so, use the scoop and sweep method. Gently aerate your flour with a spoon. Scoop the flour with a spoon into your measuring cup. Once full, level the top with the flat end of a butter knife. Do not pack your flour into your measuring cup or tap it on the counter, this will cause you to over-measure and will result in dry cupcakes.
FROSTING – Our chocolate fudge frosting is thick, creamy, and the perfect decadent topper to these chocolate cupcakes. You can also use classic chocolate buttercream.
How to Make Double Chocolate Cupcakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F. Line muffin tins with cupcake liners and set aside.
- Sift together dry ingredients in a large mixing bowl or the bowl of a standing mixer: flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix or whisk briefly to combine.
- Add the remaining cupcake ingredients to the dry ingredients: milk, eggs, hot coffee, vanilla, and vegetable oil. You can whisk the wet ingredients together beforehand or simply dump them all in and then mix. Begin mixing on low to prevent spillage.
- Mix the batter for 1-2 minutes on medium speed (the batter will be very thin, do not mix too quickly so that it splashes out of the bowl.
- Scoop or pour a scant 1⁄3 cup batter into prepared muffin tins, filling each cup no more than 2⁄3 of the way full.
EXPERT TIP – The batter is very thin. You can scoop it with an ice cream scoop or pour it into the cupcake liners. Do not overfill as the batter will rise during baking.
- Bake for 20 minutes or until cupcakes are puffed and a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes completely.
- To make the frosting, in a small saucepan or skillet, melt the butter over low heat.
- Mix in cocoa powder, stirring until the mixture is nice and thick.
- Place chocolate mixture in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Add 1⁄2 of the powdered sugar, mix until combined. Add half of the heavy whipping cream, mix until combined. Continue with remaining powdered sugar, vanilla, and heavy whipping cream.
- Mix on medium speed for 5 minutes, until frosting is smooth and creamy.
- Pipe or frost cooled cupcakes and immediately garnish with chocolate shavings.
Frequently Asked Questions & Expert Tips
Store cupcakes in an airtight container in the refrigerator for up to 1 week, on the counter at room temperature for 4-5 days, or in the freezer for up to 3 months.
Serving Suggestions
Double chocolate cupcakes are the perfect little indulgent treat. Serve at parties, get-togethers, or just because! Garnish with shaved dark chocolate, chocolate chips, chocolate sprinkles, or enjoy with just the frosting.
More Chocolate Recipes
- Chocolate Mousse
- Chocolate Lasagna
- Chocolate Icebox Cake
- German Chocolate Cake
- Chocolate Cheesecake Brownies
- Chocolate Peanut Butter Cupcakes
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Double Chocolate Cupcakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cupcake Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup hot milk
- 3 large eggs at room temperature
- 1 cup hot coffee
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
Frosting Ingredients
- ½ cup unsalted butter
- 1 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅔ cup heavy whipping cream
- 4 ounces dark chocolate bar shaved, optional as garnish
Things You’ll Need
Before You Begin
- The coffee brings out the chocolate flavor, it is not distinguishable in the cupcakes. You can substitute with hot water, if desired.
- It’s important to properly measure your flour when baking. To do so, use the scoop and sweep method. Gently aerate your flour with a spoon. Scoop the flour with a spoon into your measuring cup. Once full, level the top with the flat end of a butter knife. Do not pack your flour into your measuring cup or tap it on the counter, this will cause you to over-measure and will result in dry cupcakes.
- Store cupcakes in an airtight container in the refrigerator for up to 1 week, on the counter at room temperature for 4-5 days, or in the freezer for up to 3 months.
Instructions
Cupcake Instructions
- Preheat oven to 350°F. Line muffin tins with cupcake liners and set aside.
- Sift together dry ingredients in a large mixing bowl or the bowl of a standing mixer: flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix or whisk briefly to combine.
- Add the remaining cupcake ingredients to the dry ingredients: hot milk, eggs, hot coffee, vanilla, and vegetable oil.
- You can whisk the wet ingredients together beforehand or simply dump them all in and then mix. Begin mixing on low to prevent spillage.
- Mix the batter for 1-2 minutes on medium speed (the batter will be very thin, do not mix too quickly so that it splashes out of the bowl.
- Scoop or pour a scant 1⁄3 cup batter into prepared muffin tins, filling each cup no more than 2⁄3 of the way full.TIP – The batter is very thin. You can scoop it with an ice cream scoop or pour it into the cupcake liners. Do not overfill as the batter will rise during baking.
- Bake for 20 minutes or until cupcakes are puffed and a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes completely.
Frosting Instructions
- In a small saucepan or skillet, melt the butter over low heat.
- Mix in cocoa powder, stirring until the mixture is nice and thick.
- Place chocolate mixture in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Add 1⁄2 of the powdered sugar, mix until combined. Add half of the heavy whipping cream, mix until combined. Continue with remaining powdered sugar, vanilla, and heavy whipping cream.
- Mix on medium speed for 5 minutes, until frosting is smooth and creamy.
- Pipe or frost the cooled cupcakes and immediately garnish with chocolate shavings.
Nutrition
This recipe was completely replaced on March 7th, 2023 – if you found this recipe via an outside link, the photos may look different than where you clicked through from.
Amanda Davis
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Makayla says
Does this recipe not call for eggs? Why not?
Amanda Formaro says
Baking soda and vinegar replace the egg.