why make this recipe
Double Chocolate Cupcakes are a delicious treat that everyone loves. The rich chocolate flavor and soft texture make them perfect for any occasion. Whether you are celebrating a birthday, having a casual gathering, or just craving something sweet, these cupcakes will surely delight your taste buds. Plus, they are easy to make at home, so you don’t have to rely on store-bought desserts.
how to make Double Chocolate Cupcakes
Ingredients:
- 1 cup all-purpose flour (125 grams) (spooned & leveled)
- 1/2 cup cocoa powder (45 grams) (I use Dutch processed)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (60 ml)
- 1 cup granulated sugar (200 grams)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml) (room temperature)
- 1/3 cup coffee (80 ml) (freshly brewed or boiling water)
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 3.5-4.5 cups powdered sugar (385-495 grams) (sifted)
- 3/4 cup cocoa powder (68 grams) (sifted)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3-4 tablespoons whipping cream (45-60 ml) (or milk)
Directions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt together.
- In another bowl, whisk together the vegetable oil, granulated sugar, egg, and vanilla extract.
- Then, add the buttermilk and coffee to the wet ingredients and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Pour the batter into the lined muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and sifted cocoa powder. Mix in vanilla and salt, then slowly add the cream until you reach the desired consistency.
- Frost the cooled cupcakes with the chocolate frosting.
how to serve Double Chocolate Cupcakes
Serve the Double Chocolate Cupcakes with a cup of coffee or a tall glass of milk. They are great on their own, or you can add sprinkles or chocolate chips on top for extra fun!
how to store Double Chocolate Cupcakes
You can store the Double Chocolate Cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to bring them back to room temperature before serving.
tips to make Double Chocolate Cupcakes
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- If you want an extra chocolatey taste, you can add some chocolate chips into your cupcake batter.
variation
You can make these cupcakes with different types of frosting. Try using cream cheese frosting or vanilla buttercream for a twist. You can also add nuts or dried fruit to the batter for added texture and flavor.
FAQs
Q: Can I make these cupcakes without eggs?
A: Yes, you can use flax eggs or applesauce as a substitute for eggs if you prefer a vegan option.
Q: How can I make these cupcakes gluten-free?
A: Substitute all-purpose flour with a gluten-free flour blend to make these cupcakes gluten-free.
Q: Can I freeze Double Chocolate Cupcakes?
A: Yes, you can freeze the cupcakes. Just make sure they are completely cooled, wrap them tightly in plastic wrap, and place them in a freezer bag. They will last for about 3 months.
Double Chocolate Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour (125 grams) (spooned & leveled)
- 1/2 cup cocoa powder (45 grams) (Dutch processed)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (60 ml)
- 1 cup granulated sugar (200 grams)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml) (room temperature)
- 1/3 cup coffee (80 ml) (freshly brewed or boiling water)
For the Frosting
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 3.5-4.5 cups powdered sugar (385-495 grams) (sifted)
- 3/4 cup cocoa powder (68 grams) (sifted)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3-4 tablespoons whipping cream (45-60 ml) (or milk)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt together.
- In another bowl, whisk together the vegetable oil, granulated sugar, egg, and vanilla extract.
- Then, add the buttermilk and coffee to the wet ingredients and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Pour the batter into the lined muffin tin, filling each cup about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
Frosting
- For the frosting, beat the softened butter until creamy.
- Gradually add powdered sugar and sifted cocoa powder.
- Mix in vanilla and salt, then slowly add the cream until you reach the desired consistency.
- Frost the cooled cupcakes with the chocolate frosting.