Double Chocolate Cupcakes Fluffy Frosted

There is nothing quite like these Double Chocolate Cupcakes when you are craving something rich and sweet. These cupcakes are incredibly soft and moist on the inside and topped with a dreamy layer of chocolate buttercream that always makes everyone at my table happy. They are simple enough to whip up on a weekend yet decadent enough for any celebration.

When I baked these cupcakes for my friend’s birthday, people could not believe they were homemade. Now my nieces ask for them at every family get together.

Ingredients

• All-purpose flour: gives structure and keeps the cupcake crumb tender make sure to spoon and level for accuracy
• Dutch processed cocoa powder: creates a deep chocolatey flavor choose a high quality brand for best results
• Baking soda and baking powder: help the cupcakes rise and stay light always check they are not expired
• Salt: balances the sweetness and enhances the chocolate taste
• Vegetable oil: makes the crumb ultra moist and keeps it soft for days use a neutral oil
• Granulated sugar: provides sweetness and helps create a light texture
• One large egg: adds richness and helps bind everything together let it come to room temperature for easier mixing
• Vanilla extract: brings out all the complex chocolate notes pick a pure extract over imitation
• Buttermilk: keeps the cupcakes tender and gives a subtle tang full fat or low fat both work
• Freshly brewed coffee: gives the chocolate incredible depth and moisture use boiling water if you prefer caffeine free
• Unsalted butter: is the base for the buttercream pick high quality and let it soften first for the smoothest frosting
• Powdered sugar: gives the frosting structure and lightness sift for lump free buttercream
• Cocoa powder for the buttercream: deepens the icing’s chocolate flavor sift it for an extra silky finish
• Vanilla extract in the frosting: builds flavor complexity and depth
• Salt in the frosting: sharpens the chocolate flavor just a pinch
• Whipping cream or milk: lightens and smooths out the frosting texture I use cream when I want it extra luscious

Step-by-Step Instructions

Preheat and Prep:

Preheat your oven to 350 degrees Fahrenheit and line your muffin pan with papers so nothing sticks and cupcakes release easily

Mix Dry Ingredients:

In a large mixing bowl combine flour cocoa powder baking powder baking soda salt and sugar
Whisk until the mixture looks uniform with no streaks of white flour remaining

Mix Wet Ingredients:

In another bowl whisk together oil the egg vanilla and buttermilk until the mixture turns completely homogenous and you can no longer see any streaks of egg

Combine and Add Coffee:

Make a well in the center of your dry ingredients then pour in the wet mixture
Gently start whisking and when only halfway mixed pour in the hot coffee This keeps the batter ultra moist and helps bring out the cocoa’s flavor
Continue whisking until the batter is smooth and shiny but do not overmix

Fill and Bake:

Use a spoon to fill each muffin cup just halfway with batter You should get eleven or twelve cupcakes Filling too high can cause overflow as they rise

Bake the Cupcakes:

Place the tray on the middle rack and bake for sixteen to twenty minutes Watch the tops for slight springiness and test with a toothpick It should come out clean or with a few moist crumbs

Cool Completely:

Let cupcakes rest in the pan for ten to twenty minutes before lifting them out to a wire rack so they cool completely which keeps the frosting from melting later

Make the Buttercream:

In a large bowl use a stand or hand mixer to beat softened butter until fluffy and pale
Gradually add two cups powdered sugar with vanilla and salt using low speed Mix until completely blended and light

Add Cocoa and More Sugar:

Sift in the cocoa powder and keep beating until no lumps remain
Slowly add more powdered sugar half a cup at a time alternating with one tablespoon of cream or milk Continue until the frosting reaches the thickness and sweetness you like

Frost and Decorate:

Once cupcakes are cool spread or pipe buttercream on top I love using a star tip for bakery style swirls Finish with chocolate chips or colorful sprinkles if you want extra flair

Save

You Must Know

• Chocolate cravings are no match for these cupcakes
• They stay moist for up to three days at room temperature
• You can freeze unfrosted cupcakes for up to two months

My favorite part is the hit of dutch cocoa in both the cake and the buttercream It brings out a flavor so rich my family always asks for seconds When my nephew tasted one for the first time he shouted Best ever and I still laugh thinking about it

Storage Tips

Store cupcakes at room temperature if unfrosted or with buttercream for up to three days Cover loosely to keep them from drying out For longer keeping refrigerate in an airtight container but let them come to room temperature before serving so the buttercream softens to that dreamy texture again Unfrosted cupcakes freeze beautifully Wrap tightly and thaw before using

Ingredient Substitutions

If you do not have dutch processed cocoa natural cocoa will work but the taste is lighter You can swap buttermilk with a mix of milk and vinegar one tablespoon vinegar filled up to a half cup with milk Let it rest five minutes If you want these caffeine free boiling water replaces coffee just fine

Save

Serving Suggestions

These cupcakes really shine at birthday parties and bake sales Pipe the frosting tall and sprinkle with chocolate shavings For something special top each with a raspberry or crushed peppermint during the holidays

Cultural Context

Chocolate cupcakes classics in American baking became popular in the nineteenth century because they made portable desserts for community gatherings The double chocolate twist is a newer tradition always bringing that extra layer of indulgence to the table

Recipe FAQs

→ What makes these cupcakes extra moist?

The combination of vegetable oil, buttermilk, and freshly brewed coffee gives the cupcakes a moist, tender crumb.

→ Can I substitute regular cocoa for Dutch-processed cocoa?

For the best flavor and color, Dutch-processed cocoa is recommended, but natural cocoa can be used in a pinch with slight flavor changes.

→ How do I get smooth, creamy chocolate frosting?

Beating softened butter until fluffy and gradually adding sifted powdered sugar and cocoa ensures a velvety frosting texture.

→ Is coffee necessary in the batter?

Coffee enhances the chocolate flavor, but boiling water can be used if you prefer no coffee taste.

→ How can I check if the cupcakes are baked?

Insert a toothpick; if it comes out clean or with a few moist crumbs, they're ready to cool.

→ What is the best way to frost these cupcakes?

Use a piping bag with your favorite tip, or spread with a flat knife for thick, generous swirls.