Double Chocolate Cupcakes Recipe

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Naomi Hall Modified: March 24, 2022
Double Chocolate Cupcakes Recipe

How To Make Double Chocolate Cupcakes

Your next go-to chocolate dessert is here. These chocolate cupcakes have a rich & moist cake topped with a fudgy frosting, and are perfect for any occasion.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Serves:

Ingredients

For Cupcakes:

  • 1cupall-purpose flour
  • ½cupDutch-processed cocoa powder,sifted
  • ½tspbaking powder
  • ¼tspbaking soda
  • ¼tspkosher salt
  • 1cupsugar
  • ¾cupbuttermilk
  • ½cupcanola oil
  • 2eggs,large
  • 2tspvanilla extract

For Frosting:

  • 8ozdark chocolate
  • 1tbspcorn syrup
  • ½cupunsalted butter,softened
  • 2cupspowdered sugar
  • 2tbspDutch-processed cocoa powder
  • 6tbspheavy whipping cream
  • pinchkosher salt
  • chocolate sprinkles

Instructions

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

  2. 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.

  3. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth and combined.

  4. 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.

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

  6. 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.

  7. Set aside to cool to room temperature.

Frosting:

  1. In the bowl of a stand mixer, beat the butter until soft. Add 1½ cups of the powdered sugar and cocoa powder. Beat until combined; it may be crumbly, but that’s okay.

  2. 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.

  3. 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 desired.

Nutrition

  • Calories: 500.76kcal
  • Fat: 29.10g
  • Saturated Fat: 12.56g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 11.46g
  • Polyunsaturated Fat: 3.39g
  • Carbohydrates: 58.40g
  • Fiber: 3.68g
  • Sugar: 43.31g
  • Protein: 5.00g
  • Cholesterol: 58.45mg
  • Sodium: 283.26mg
  • Calcium: 64.17mg
  • Potassium: 301.51mg
  • Iron: 3.61mg
  • Vitamin A: 109.51µg
  • Vitamin C: 0.20mg
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