Double Chocolate Cupcakes

Everyone needs an amazingly rich and delicious chocolate cupcake recipe. These double chocolate cupcakes are it!

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Yield: 12 cupcakes

Ingredients

For the cupcakes:

  • 1 cup (4 1/2 oz) all-purpose flour
  • 1/2 cup (2 oz) Dutch-processed cocoa powder, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup (4 oz) sugar
  • 3/4 cup buttermilk
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the frosting:

  • 8 ounces dark chocolate
  • 1 tablespoon corn syrup
  • 1/2 cup softened unsalted butter
  • 1 1/2 to 2 cups powdered sugar
  • 2 tablespoons Dutch-processed cocoa powder
  • 4 to 6 tablespoons heavy whipping cream
  • Pinch of kosher salt
  • Chocolate sprinkles

Special equipment:

Method

1 Preheat the oven to 350°F. Line a muffin tin with 12 paper liners.

2 Make the cake batter: In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together. In a large liquid measuring cup, whisk together the buttermilk, canola oil, eggs, and vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth and combined.

Double Chocolate Cupcakes

3 Bake the cupcakes: Divide the batter evenly between the muffin cups (each cup will be nearly full). Bake in the preheated oven for about 25 minutes, or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.

Remove from the oven and cool completely on a rack before frosting.

Double Chocolate Cupcakes

4 Melt the chocolate for the frosting: Place the chocolate for the frosting in a glass measuring cup and melt in the microwave for 30-second intervals, stirring between each, until completely smooth. Stir in the corn syrup.

Set aside to cool to room temperature (I usually pour it into a wide, shallow bowl to speed up cooling).

Double Chocolate Cupcakes

5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft. Add 1 1/2 cups of the powdered sugar and cocoa powder. Beat until combined; it may be crumbly, but that’s okay. Beat in 4 tablespoons of the heavy cream and the salt and continue beating until the mixture smooths out.

Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated. If needed, beat in additional powdered sugar and/or heavy cream to get a smooth and spreadable consistency that you like.

Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe. Top with sprinkles if you want.

Double Chocolate Cupcakes Double Chocolate Cupcakes

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Comments

  • Tumelo

    Amazing
    Ygvtiviygviyg

    xxxxxyyyyy

  • Pam

    if I were to add caramel sea salt chips to these cupcakes, how do I prevent then from falling to the bottom of the cupcake

    • Summer Miller

      Hi, Pam! Great question. One little trick is to add the chips to the dry ingredients and toss them before adding the rest of the ingredients. Good luck.

  • Eileen

    The best chocolate cupcake so far…taste just like from bakery….I have one question..Can I bake the batter as a cake?the time will vary?

    xxxxxyyyyy

    • Cindy Rahe

      That’s amazing! Thanks for the feedback. You can bake this as a cake, I would check it after 20 minutes, depending on the pan I would plan for 20-30 mins.

  • lulu

    Just the very best. Not only my opinion, but everyone who ate one said so with a wave of the hand across their face to catch their breath.

    xxxxxyyyyy

  • Ovina

    Did you sift the Dutch-processed cocoa powder before or after you measured it?

  • M

    What percentage dark chocolate do you recommend for the frosting?

  • Ellen

    Loved the cupcake but the frosting became too firm, and not creamy enough, within an hour or so after making them. Any idea what might have gone wrong?

    xxxxxyyyyy

    • Cindy Rahe

      Hi Ellen,
      Sorry to hear the frosting was too firm You can always add a few additional tablespoons of cream to thin it out in the future.

  • Vanessa

    Hi…Could I substitute yogurt forA buttermilk…It’s not available where I live

    • Emma Christensen

      Hi, Vanessa! Emma here, managing editor for Simply Recipes. Yes, I think it would be fine to sub yogurt for the buttermilk, though I’d recommend thinning it out with a few tablespoons of milk so that it’s close to the consistency of buttermilk (the consistency should be pourable, like thick cream).

  • Lynne

    Could I substitute butter for the canola oil? If so, what would the ratio be?

  • Amt

    These are fabulous! Just FYI. You can get little boxes of those sprinkles on The buffet of Holland America cruises out of Amsterdam and Rotterdam.

    xxxxxyyyyy

  • Jan

    I made these cupcakes this morning and they are terrific. I always add espresso powder to my batter and the cupcakes taste great. For the frosting I also added a bit of leftover coffee when thinning it. Hopefully there will be cupcakes for tomorrow but it’s not looking good! This recipe doubles quite well.

    xxxxxyyyyy

  • Sandy S

    Oh My these look good! Do people follow you home from the grocery store when they see your shopping cart filled with dark chocolate, powdered Dutch chocolate, cream, buttermilk, corn syrup and such?!? Must admit I would be tempted to do just that!
    I do have a couple of questions. If one were to want to fill the center of the cupcake with a marshmallow cream, ala a Hostess cupcake, how could that be done?
    And, do you have a vanilla version of that wonderful looking frosting?
    I ask these questions because I have always like the play of vanilla and chocolate together.

    • Cindy Rahe

      Haha, that has yet to happen!

      You could definitely fill the centers with marshmallow cream. I would just scoop out a little well in the center, maybe with a melon baller, and pipe a bit in there. As for a vanilla buttercream, I usually go with a ratio of 1 stick of butter to 1 1/2 to 2 cups powdered sugar and 1-2 tablespoons of heavy cream.

      • Sandy S

        Thank you Cindy for your prompt reply! Now I just need to get to work on making these devilish treats for an up-coming birthday party. That vanilla buttercream recipe is appreciated. I have three cup cakes in mind, your all chocolate beauty, marshmallow filled chocolate and chocolate with buttercream frosting. They will all be GF. I use Bob’s Red Mill 1-for-1 GF flour to make the switch very easy. Oh boy am I going to have a good time! :)

  • Marta Rivera

    Oh, Cindy, Cindy, Cindy!!! You almost started a riot in my home with these. Extremely rich, decadent and addictive. We almost tousled over the last one. But I got it because I baked them!

    xxxxxyyyyy

    • Cindy Rahe

      Sorry it caused a near riot, but I’m glad to hear it. Haha!