Double chocolate cupcake

Double Chocolate Cupcakes are rich, delicious, and loaded with chocolate flavor. They’re perfect for parties or a weeknight dessert

Hello! My name is akshaj from the blog thefoodieland and I’m here today sharing one of my favorite cupcake recipes with you.

When I was contemplating what dessert to share here on Joan’s site, I knew I wanted it to be simple, decadent and of course, brimming with chocolate.

This recipe for Double Chocolate Cupcakes has always held a special place in my heart because it was one of the very first recipes that I posted on my blog. And all these years later, it still remains one of the most requested recipes for family parties.

The best part of all, the batter comes together in one bowl in less than 5 minutes, so they’re perfect for just about any occasion – even a random Tuesday night.

Of course, a chocolate cupcake is the perfect base for just about any flavor frosting, but I have to say, our favorite flavor combination is straight up chocolate buttercream. Add on a few chocolate sprinkles or mini chocolate chips and you pretty much have a chocolate trifecta!

How can you possibly go wrong with a fluffy buttercream loaded with cocoa powder and melted chocolate? Ya can’t, ya just can’t.

Not only is this buttercream perfect for cupcakes, it’s also great on cookies, cakes, and straight off the spatula.

Go ahead and make these cupcakes for your family tonight. They really will take only a few minutes, and you’ll be on your way to your chocolate quota for the day. Just like Joan would want

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 1 cup hot water
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract

For the Chocolate Buttercream:

• 1 cup (2 sticks) unsalted butter
• 4 ounces unsweetened chocolate, melted and cooled for 5 minutes
• 1 pound powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons pure vanilla extract
• 1-3 tablespoons milk

Instructions

For the Cupcakes:

1.  Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
2.  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3.  Add in vegetable oil, hot water, egg and vanilla and whisk until well combined and smooth. Batter will be thin.
4.  Use a large scoop (about 3 tablespoons) to divide the batter between lined muffin cups.
5. Bake in preheated oven for 17-20 minutes. The tops will spring back when touched lightly.
6.  Place pan on a cooling rack until cupcakes are cool to the touch.

For the Chocolate Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 6 minutes. This process will lighten the color of the butter and ensure your buttercream is extra fluffy.
2.  Add cooled, melted chocolate to the butter and mix until combined. Scraping down the sides of the bowl as needed.
3. Sift together the powdered sugar and cocoa powder.
4. With the mixer on low speed, gradually add in the powdered sugar mixture. Continue mixing on low speed until the powdered sugar is completely incorporated.
5. Add in 1-2 tablespoons milk and vanilla extract and mix until combined. Turn mixer back up to medium-high speed and beat the mixture for an additional 5 minutes.
6.  If needed, add in a little more milk 1 teaspoon at a time until you reach the consistency you desire. Pipe the buttercream onto cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips.