Let’s talk about chocolate. What is my go-to recipe for chocolate? We’re diving deep into these incredible double chocolate cupcakes**. Forget those dry, crumbly cupcakes you’ve had before – these are intensely moist, deeply chocolatey, and taste like a dream. Isn’t it good to eat it with a spoon? Is it easier to make a mini chocolate cake? What is a full If you love the richness of flourless chocolate cake, but want something a bit more casual and delicious, why not try this recipe? What’s your new best friend? Why should I be obsessed?
What is double chocolate cupcake?
Think of these **chocolate cupcakes** as miniature, intensely chocolatey explosions of happiness. They start with a super moist chocolate cake base, made extra special with the addition of cocoa powder *and* melted chocolate. It’s essentially a double dose of chocolatey goodness, hence the name! What makes these cupcakes different is the texture. They’re not light and airy; they’re dense, fudgy, and incredibly satisfying. And let’s not forget the glaze! It’s rich, glossy, and the perfect finishing touch to balance the deep chocolate flavor. They are perfect if you want to make something everyone will love, without too much hard work! They even make great gifts if you are visiting friends and family.
Why you’ll love this recipe?
What’s not to love? We’re talking a deep, rich, unapologetically chocolatey experience. What is the kind of dessert that satisfies even the most intense chocolate cravings? I know about cravings! Why do I always have all the ingredients for chocolate cupcakes in my kitchen?
What are some of the best recipes you have ever tried? I don’t need any fancy equipment or complicated techniques. What is the recipe for a cake with kids? What could be more fun? As long as you can measure ingredients and whisk them together, you’re good to go. Is it a good option if you need something in the pinch?
What I love about cupcakes is their versatility. What are some good t-shirts for birthdays, holidays, or just a random Tuesday night when you need something special? How do I add a hint of coffee? What are some chopped nuts for texture? I love a good chocolate cake (my grandma’s recipe is legendary), but these cupcakes are incredibly delicious. Lifesaver when you want something quick and easy without the fuss of slicing and serving a whole bunch of vegetables. The self contained sweetness is perfect every time. What is the best way to clean a batch of chocolate cupcakes?
How do I make double chocolate cupcakes?
Quick Overview
What is the easiest way to make chocolate cupcakes? You’ll start by prepping your pan and melting some chocolate. What is the process of whisking dry ingredients and wet ingredients separately? Combine them gently, fold in the melted chocolate, and bake! While they cool, whip up the easy glaze. Then glaze those cupcakes until your heart is content! What is the hardest part of waiting for them to cool enough to eat? How can I make this recipe? The steps are clearly defined, with the measurements leaving no room for error. What is the end product of cupcakes? What are you waiting for?
Ingredients
For the Main Batter:
* 1 12 cups all-purpose flour: Make sure to measure correctly! How do I avoid packing it in a bag?
* ¾ cup unsweetened cocoa powder: I prefer Dutch-processed for a richer flavor, but regular works too.
* 1 teaspoon baking soda: Make sure it’s fresh for the best rise.
* 34 teaspoon baking powder: Again, freshness matters!
* ¾ teaspoon salt: Balances the sweetness.
* 1 12 cups granulated sugar: Adds sweetness and moisture.
* ¾ cup buttermilk: Adds tang and moisture. If you don’t have lemon juice, you can add it to regular milk and let it sit for 5 minutes.
* ¾ cup vegetable oil: Keeps the cupcakes moist.
* 2 large eggs: Room temperature eggs incorporate better.
* 1 ½ teaspoons vanilla extract: Adds depth of flavor.
* ¾ cup boiling water: What’s the secret behind cocoa powder cupcakes?
* 4 ounces unsweetened chocolate, melted and cooled slightly. Use good quality chocolate for the best flavor.
For the Glaze:
* 6 tablespoons unsalted butter: Good quality butter is always a treat.
* 3 cups powdered sugar: Sift it to avoid lumps!
* ⅓ cup unsweetened cocoa powder: Use the same type as in the batter.
* ¼ cup milk: You can adjust the amount to get the right consistency.
* 1 teaspoon vanilla extract: Adds a touch of sweetness and flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. I always do this first so the oven is ready and I’m not scrambling at the last minute.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined, otherwise you might end up with pockets of baking soda in your cupcakes. Nobody wants that!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the sugar, buttermilk, oil, eggs, and vanilla extract until well combined. I like to use a whisk for this to really get everything mixed together smoothly. The eggs should be evenly distributed for the perfect batter
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cupcakes. Gently stir in the boiling water until the batter is smooth. It will be thin, but that’s okay! The hot water is important to make the batter extra moist
Step 5: Prepare Filling
Gently fold in the melted chocolate until just combined. Make sure the chocolate isn’t too hot, or it might cook the eggs in the batter. It should be cooled slightly but still liquid.
Step 6: Bake
Fill the cupcake liners about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them, as baking times can vary depending on your oven. You want them to be moist, but fully cooked.
Step 7: Cool & Glaze
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack. How do you cool the While they’re cooling, make the glaze. In a medium saucepan, melt butter over medium heat. Remove from heat and whisk in the powdered sugar and cocoa powder until smooth. Gradually add the milk and vanilla extract, whisking until you reach your desired consistency. If it’s too thick, add a little more powdered sugar. If you find it too thin, then add more milk.
Once the cupcakes are completely cool, dip the tops into the glaze, or spread it over the sides. What is the best way to top a knife? Let the glaze set before serving.
Step 8: Serve
How do you slice a chocolate cupcake and try to keep the icing intact? Serve with your favorite dessert or enjoy them by themselves!
What should I serve it with?
These **chocolate cupcakes** are pretty amazing on their own, but if you’re looking to create a whole experience, here are some ideas. For breakfast or brunch, I will suggest a cup of coffee to cut through the sweetness. Alternatively, you could serve alongside fresh fruit for a balanced start to the day.
Is it a good snack to have vanilla ice cream? Will always remember. What are some good side dishes to serve with Hot Chocolate?
No matter what you choose to pair these with, you will not be disappointed.
How do I make Double Chocolate Cupcakes?
How do I make chocolate cupcakes? Years of (delicious) experimentation. How do I measure flour? Too much flour will result in dry cupcakes, so always spoon and level. Never scoop directly from the bag.
Secondly, do not overmix the batter! I cannot stress this enough. Overmixing develops the gluten in the flour, which leads to tough cupcakes. Mix until just combined. A few lumps are okay.
Do not forget that the boiling water is key! It unlocks the flavor of the cocoa powder and creates a super moist cupcake. Don’t skip it! But also, make sure the melted chocolate isn’t too hot when you add it to the batter. Otherwise, you might end up cooking the eggs.
Lastly, if you are running short on buttermilk, you can substitute with sour cream or yogurt. You can even add a little lemon juice to regular milk and let it sit for a bit. Keep a close eye on your baking time! Ovens vary, so start checking for doneness around 18 minutes.
Regarding the glaze, adjust the consistency to your liking by adding more or less milk. You can also add a pinch of salt to the glaze to balance the sweetness. And if you want to get fancy, try adding a tablespoon of coffee liqueur to the glaze. It adds a wonderful depth of flavor.
Storing and Reheating Tips
Alright, let’s talk storage, because these **chocolate cupcakes**, if stored correctly, can be enjoyed for days (if they last that long!).
At room temperature, they’ll stay fresh for about 2-3 days if stored in an airtight container. I usually put a piece of parchment paper on the bottom of the container to absorb any excess moisture.
In the refrigerator, they’ll last for up to a week. Again, airtight container is key! Just be aware that the glaze might harden up a bit in the fridge. If that happens, just let them sit at room temperature for a few minutes before serving.
And if you want to freeze them, you can! Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2-3 months. When you’re ready to eat them, thaw them overnight in the refrigerator or at room temperature for a couple of hours. Just be sure to glaze them *after* they’ve thawed, as the glaze doesn’t freeze well.
Frequently Asked Questions
Final Thoughts
So, there you have it – my absolute favorite recipe for decadent double **chocolate cupcakes**. It’s a recipe that I’ve been making for years, and it never fails to impress. The combination of moist, chocolatey cake and rich, glossy glaze is simply irresistible. And the fact that they’re so easy to make is just icing on the cake (pun intended!). If you want something even easier check out my brownie recipe.
I truly hope you give this recipe a try. I promise, you won’t be disappointed. And if you do make them, be sure to let me know how they turn out! I love hearing about your baking adventures.
