Description
Delight in these rich and moist Double Chocolate Cupcakes, perfect for any chocolate lover. Featuring a tender cocoa-infused cake base topped with a luscious homemade chocolate frosting, these cupcakes are ideal for parties, celebrations, or just a decadent treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 cup boiling water
- 1/2 cup mini chocolate chips (optional)
Chocolate Frosting
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined and uniform.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Make the Batter: Add the wet ingredients to the dry ingredients and mix gently until just combined. Gradually stir in the boiling water, which will thin the batter and help develop its moist texture. Ensure the batter is smooth but do not overmix.
- Add Chocolate Chips (Optional): If using, fold in the mini chocolate chips carefully to avoid breaking them up.
- Fill and Bake: Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a wire rack to cool completely.
- Prepare Chocolate Ganache: Heat 1/2 cup heavy cream just to a simmer then pour over chopped semi-sweet chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly before use.
- Make Frosting: Using a mixer, beat the softened butter until creamy. Gradually add powdered sugar and unsweetened cocoa powder, mixing thoroughly. Add 2 tablespoons of heavy cream, vanilla extract, and a pinch of salt, then beat until fluffy. Adjust consistency with an additional tablespoon of heavy cream if needed.
- Assemble and Frost: Spread a layer of the chocolate ganache over each cooled cupcake. Once set, pipe or spread the chocolate frosting generously on top for a rich finish. Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the boiling water is added gradually to avoid cooking the eggs and to create a smooth, thin batter.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- The mini chocolate chips in the batter are optional but add extra texture and flavor.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and plant-based butter.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
