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Best Ever Double Chocolate Cupcakes
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

Incredibly moist and fluffy chocolate cupcakes paired with a rich and creamy chocolate frosting to create the perfect double chocolate treat!

Yields: 16 cupcakes
Ingredients
For the chocolate cupcakes:
  • 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
For the chocolate frosting:
  • 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)
Instructions
To make the cupcakes:

  1. Preheat oven to 350ºF. Line a muffin pan with cupcake liners. Set aside.

  2. Sift the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt into a large bowl and whisk until combined. Set aside.

  3. 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!

  4. 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.

To make the frosting:

  1. 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)

  2. Once the cupcakes are fully cooled, they can be frosted. (We used a piping bag and a Wilton 1M tip to frost our cupcakes!)

Recipe Notes

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.