Prepare to embark on a decadent chocolate journey that will transform your ordinary baking routine into an extraordinary culinary experience! These Double Chocolate Cupcakes are not just desserts; they're rich, moist, and intensely chocolatey masterpieces that will have everyone begging for your secret recipe. With a perfect balance of dark chocolate chips and a luxurious dark chocolate buttercream, these cupcakes are the ultimate chocolate lover's dream that will elevate your baking skills from amateur to professional in just 35 minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup dark chocolate chips
- 1/2 cup unsweetened cocoa powder (for buttercream)
- 1/2 cup unsalted butter (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 1 tsp vanilla extract (for buttercream)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream together melted butter and sugar until well combined and slightly fluffy.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined, being careful not to overmix.
- Fold in dark chocolate chips gently using a spatula.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat softened butter in a large bowl until creamy and smooth.
- Sift cocoa powder and gradually add powdered sugar to the butter, mixing on low speed.
- Add vanilla extract and beat until the buttercream is light, fluffy, and smooth.
- Once cupcakes are completely cool, pipe or spread the dark chocolate buttercream on top.
- Optional: Garnish with additional chocolate chips or chocolate shavings if desired.
Tips
- Always use room temperature ingredients, especially eggs and butter, to ensure a smooth and consistent batter.
- When measuring flour, use the spoon-and-level method to avoid dense, heavy cupcakes. Avoid packing flour into the measuring cup.
- Do not overmix the batter - mix just until the ingredients are combined to keep the cupcakes tender and light.
- For the most even baking, rotate your muffin tin halfway through the baking time to ensure uniform cooking.
- Allow cupcakes to cool completely before frosting to prevent the buttercream from melting.
- For a professional look, use a piping bag with a star tip when applying the buttercream.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
