Double Chocolate Cupcakes

5 from 2 votes

These double chocolate cupcakes are moist, rich, fluffy, and everything you could ask for in a cupcake.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 344cal

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!

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.