Incredibly moist and fluffy chocolate cupcakes paired with a rich and creamy chocolate frosting to create the perfect double chocolate treat!
We are so excited to be sharing this recipe today!! You are going to LOVE these chocolate cupcakes! This is a classic, go-to recipe that everyone needs in their kitchen! It’s one of those recipes you will use all the time!!
The cupcakes themselves are perfectly moist and super fluffy and have a rich chocolate flavor! And when paired with the chocolate frosting, it makes for an incredibly decadent chocolate cupcake!
What makes these cupcakes so moist?
To make these cupcakes extra moist, we use a combination of buttermilk, vegetable oil, and hot water. Together, these 3 ingredients make for a deliciously moist and fluffy cupcake. Seriously, these cupcake are the perfect texture!
We also use a little brown sugar, which adds more moisture than granulated sugar. Plus, an extra egg yolk which makes the cupcakes extra rich!
Espresso Powder? Hot Water?
Yes, espresso powder! Coffee actually brings out the flavor of chocolate, so it is just what we need to take these cupcakes to the next level!!
To activate the espresso powder, you need hot water–which is why we add it to the cupcake batter!:) The espresso powder really adds something to these cupcakes, but if you don’t have it, then it can be left out.
(Oh, and note that in the picture above, you can see how much to fill each tin. We filled them about 2/3 full).
Can we talk about this chocolate frosting for a moment?? We are absolutely OBSESSED with it! It is the perfect recipe for chocolate frosting–creamy, silky, and amazingly rich! SO GOOD!
To frost these cupcakes, we use the Wilton 1M piping tip. We love using this piping tip–it creates the prettiest cupcakes!
Don’t you wish you could just reach out and grab that cupcake? MMMmmm! I mean you guys, how can your mouth not water when you look at that picture??!
We hope you make these cupcakes soon, you are sure to love them! They would be perfect for birthday parties or the upcoming holidays!
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
Incredibly moist and fluffy chocolate cupcakes paired with a rich and creamy chocolate frosting to create the perfect double chocolate treat!
- 1 cup (135g) all-purpose flour
- 2/3 cup (54g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 1/3 cup (75mL) buttermilk
- 1/3 cup (80mL) vegetable oil
- 2 large eggs
- 1 egg yolk
- 1 and 1/2 teaspoon vanilla extract
- 3/4 cup (150g) granulated sugar
- 1/4 cup (58g) packed light or dark brown sugar
- 1/3 cup (75mL) hot water
- 1 stick (113g) salted butter, softened
- 1/2 cup (46g) unsweetened natural cocoa powder
- 2 and 1/2 cups (261g) powdered sugar
- 3 tablespoons milk (any kind)
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Preheat oven to 350ºF. Line a muffin pan with cupcake liners. Set aside.
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Sift the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt into a large bowl and whisk until combined. Set aside.
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In a large glass measuring cup, whisk together the buttermilk, vegetable oil, eggs and egg yolk, vanilla, granulated sugar, and brown sugar until combined. Pour the wet ingredients into the dry ingredients and use a handheld electric mixer on low speed to mix until mostly combined. Add the hot water and mix on low speed until fully incorporated. *Be sure not to overmix!
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Scoop the cupcake batter into the prepared tins, filling each about 2/3 full. Bake at 350ºF for 13-15 minutes, or until a toothpick comes out clean. Allow the muffin pan to cool completely before baking the remaining four cupcakes. Allow the cupcakes to cool completely before frosting.
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In a large bowl, use a handheld or stand mixer to beat the butter on medium speed for 2 minutes. Add the powdered sugar, cocoa powder, and milk and mix until fully incorporated. (See Notes)
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Once the cupcakes are fully cooled, they can be frosted. (We used a piping bag and a Wilton 1M tip to frost our cupcakes!)
If the frosting seems too thick, you can add extra milk a 1/2 teaspoon at a time until you get the right consistency.
Make Ahead Tip: These cupcakes can be stored in an airtight container at room temperature for 2 days.
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