Double Chocolate Cupcakes Recipe

Table of Contents

1. Introduction
2. Ingredients
3. Instructions
4. Cooking Notes
5. Variations
6. Keto and Low-Carb Versions
7. Frequently Asked Questions (FAQs)
8. Conclusion

If you’re a fan of chocolate, these Double Chocolate Cupcakes are going to be your new favorite treat. Moist, rich, and filled with chocolatey goodness, these cupcakes feature both cocoa powder and chocolate chips, making them twice as delightful. Whether it’s for a birthday, a special occasion, or simply when you’re craving something indulgent, these cupcakes are sure to satisfy. The recipe is easy to follow and perfect for both beginner and experienced bakers.

In this post, you’ll find everything you need to create these decadent cupcakes, including step-by-step instructions, helpful baking tips, and a keto-friendly version for those watching their carb intake.

Ingredients

For the Double Chocolate Cupcakes:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk (room temperature)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup hot water
• 3/4 cup semi-sweet chocolate chips

For the Chocolate Frosting:

• 1/2 cup unsalted butter (softened)
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

For the Cupcakes:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until well combined.
4. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Add the hot water and mix until smooth. The batter will be thin, which helps create moist cupcakes.
5. Fold in Chocolate Chips: Gently fold in the chocolate chips.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

For the Frosting:

1. Cream the Butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth.
2. Add Cocoa Powder and Sugar: Gradually add the cocoa powder and powdered sugar, mixing on low speed until fully incorporated.
3. Add Cream and Vanilla: Add the heavy cream, vanilla extract, and salt. Beat on high speed for 2-3 minutes, until the frosting is light and fluffy. If the frosting is too thick, add a bit more cream; if it’s too thin, add more powdered sugar.
4. Frost the Cupcakes: Once the cupcakes are completely cool, frost them using a piping bag or a spatula. Decorate with extra chocolate chips or sprinkles if desired.

Cooking Notes

• Room Temperature Ingredients: Make sure your buttermilk and eggs are at room temperature to help the ingredients mix more smoothly and evenly.
• Hot Water: Adding hot water to the batter helps bloom the cocoa powder, enhancing the chocolate flavor.
• Frosting Tip: If you prefer a sweeter frosting, add more powdered sugar to taste. You can also adjust the cocoa powder to create a richer chocolate flavor.

Variations

• Chocolate Peanut Butter Cupcakes: Add a swirl of peanut butter to the cupcake batter before baking, and top with peanut butter frosting.
• Mint Chocolate Cupcakes: Add 1/2 teaspoon of peppermint extract to the cupcake batter and frost with mint-flavored frosting for a refreshing twist.
• Triple Chocolate Cupcakes: Add a handful of white chocolate chips in addition to the semi-sweet chocolate chips for a triple chocolate effect.

Keto and Low-Carb Versions

For a keto-friendly or low-carb version of these double chocolate cupcakes, here are a few modifications:

• Flour: Replace the all-purpose flour with almond flour. Use about 1 1/4 cups of almond flour for this recipe.
• Sweetener: Substitute the granulated sugar with a keto-approved sweetener like erythritol or monk fruit.
• Chocolate Chips: Use sugar-free chocolate chips to reduce the carb content.
• Frosting: Make the frosting with a sugar-free powdered sweetener and use heavy cream or coconut cream.

Frequently Asked Questions (FAQs)

Can I Make These Cupcakes Ahead of Time?

Yes! You can bake the cupcakes in advance and store them in an airtight container at room temperature for up to 3 days. Frost them just before serving for the best texture.

How Should I Store Leftover Cupcakes?

Store any leftover cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best taste and texture.

Can I Freeze These Cupcakes?

Absolutely. You can freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw them at room temperature and frost before serving.

How Do I Make the Frosting Less Sweet?

To reduce the sweetness of the frosting, add an extra pinch of salt or use dark cocoa powder, which is less sweet than regular cocoa powder.

These Double Chocolate Cupcakes are the ultimate treat for any chocolate lover. With their moist, rich chocolate base and creamy chocolate frosting, they’re guaranteed to impress at any gathering. Plus, with simple variations and keto modifications, you can easily tailor this recipe to suit your preferences or dietary needs.

Give this recipe a try, and let your love for chocolate shine! Don’t forget to share your creations and let us know which variation is your favorite.

Craving More Chocolate?

Check out our other chocolate recipes for more indulgent treats that are perfect for any occasion!