The perfect fix to your chocolate cravings, these double chocolate cupcakes are loaded with chocolate chips and topped with a dreamy, creamy chocolate 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 thick, luscious batter mixed with chocolate chips and ending with a silky and 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
CUPCAKE – Use regular cocoa powder for these cupcakes, not Dutch-processed. The apple cider vinegar and baking soda called for in the ingredients list mix to create small bubbles in the batter which translates to a fluffy and light cupcake. You will not taste the vinegar. The raw cane sugar can be substituted with regular granulated sugar if desired.
FROSTING – You can make the frosting using butter or avocado, they can be substituted at a 1:1 ratio.
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.
- Pre-heat oven to 350F.
- In a large mixing bowl add the dry ingredients for the cupcakes (flour, sugar, cocoa powder, baking soda) and mix well.
- Add the wet ingredients (milk, vinegar) and mix well. The batter should be thick but if there is still flour in the bowl then add a tablespoon of milk at a time until all of it is incorporated into the batter.
- Add the chocolate chips and gently fold into the batter.
- Line a muffin or cupcake pan with cupcake liners. Fill each liner ¾ full and let batter settle. You can gently press (wet fingers slightly with water) on each one to even out the batter.
- Place in oven and cook on 350F for 20 minutes. Check if done using a toothpick.
- Take out of the baking sheet and place each cupcake on a cooling rack. Note that if you leave the cupcakes in the liners and cupcake pan, the liners will stick to the cupcakes and be difficult to remove.
- Using an electric mixer add the butter (or avocado), powdered sugar, and cocoa and mix well until frosting develops.
- If the frosting is too thick then you can add a teaspoon of milk at a time to get to the consistency you desire.
- Add frosting to a piping bag or ziptop bag with the corner snipped off and pipe on top of cupcakes.
- Serve and enjoy!
Frequently Asked Questions & Expert Tips
Store the cupcakes in an air-tight container kept at room temperature for up to 3 days. If you choose to make avocado frosting, store in the refrigerator for up to 3 days.
Serving Suggestions
Double chocolate cupcakes are the perfect little indulgent treat. Serve at parties, get-togethers, or just because!
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 It Text ItIngredients
- 2 cups all-purpose flour
- 2/3 cups cane sugar raw/natural. or granulated sugar
- 2 cups milk
- 1/2 cup cocoa powder
- 1/2 cup semi sweet chocolate chips
- 1 tsp baking soda
- 1 Tbsp apple cider vinegar
- 1/4 tsp salt
Chocolate Frosting
- 2 cups powdered sugar aka confectioners sugar or icing sugar
- 1/2 cup cocoa powder
- 1/2 cup butter or 1 avocado, pitted and pureed
- 1-2 Tbsp milk if needed
Things You’ll Need
Instructions
- Pre-heat oven to 350F.
- In a large mixing bowl add the dry ingredients for the cupcakes (flour, sugar, cocoa powder, baking soda) and mix well.
- Add the wet ingredients (milk, vinegar) and mix well. The batter should be thick but if there is still flour in the bowl then add a tablespoon of milk at a time until all of it is incorporated into the batter.
- Add the chocolate chips and gently fold into the batter.
- Line a muffin or cupcake baking sheet with cupcake liners. Fill each liner ¾ full and let batter settle. You can gently press (wet fingers slightly with water) on each one to even out the batter.
- Place in oven and cook on 350F for 20 minutes. Check if done using a toothpick.
- Take out of the baking sheet and place each cupcake on a cooling rack. Note that if you leave the cupcakes in the liners and cupcake pan, the liners will stick to the cupcakes and be difficult to remove.
- Using an electric mixer add the butter (or avocado), powdered sugar, and cocoa and mix well until frosting develops.
- If the frosting is too thick then you can add a teaspoon of milk at a time to get to the consistency you desire.
- Add frosting to a piping bag or ziptop bag with the corner snipped off and pipe on top of cupcakes. Serve and enjoy!
Expert Tips & FAQs
- Store in an air-tight container for up to 3 days. If you use avocado frosting then store in a refrigerator for up to 3 days.
- Use regular cocoa powder for these cupcakes, not Dutch-processed. The apple cider vinegar and baking soda called for in the ingredients list mix to create small bubbles in the batter which translates to a fluffy and light cupcake. You will not taste the vinegar.
- The raw cane sugar can be substituted with regular granulated sugar if desired.
- Any milk or plant-based milk will work.
Nutrition
Amanda Formaro
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Nancy says
Our batter was thin, like we had to use a soup ladle to get them into the tins. Tasted good, but consistency was squishy vs. light and fluffy. Would not make again.
Makayla says
Does this recipe not call for eggs? Why not?
Amanda Formaro says
Baking soda and vinegar replace the egg.