Double Chocolate Cupcakes

Introduction

These double chocolate cupcakes deliver the ultimate indulgence for any chocolate lover. You get a supremely moist, deeply chocolatey cupcake crowned with a silky dark chocolate frosting that’s rich without being overly sweet. It’s the perfect dessert for celebrations or when you simply need a serious chocolate fix.

Prep & Cook Time

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Servings: 28 cupcakes

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup hot milk
• 3 large eggs (at room temperature)
• 1 cup hot coffee
• 2 teaspoons vanilla extract
• 1/2 cup vegetable oil
• 1/2 cup unsalted butter
• 1 cup unsweetened cocoa powder
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2/3 cup heavy whipping cream
• 4 ounces dark chocolate bar (shaved, optional as garnish)

Instructions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line - 1/2 cup unsalted butter

• 1 cup unsweetened cocoa powder
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2/3 cup heavy whipping cream
• 4 ounces dark chocolate bar (shaved, optional as garnish)

Instructions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with 28 paper liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the all-purpose flour, 3/4 cup cocoa powder, granulated sugar, baking soda, baking powder, and salt.
3. In a separate large bowl or jug, whisk together the hot milk, room-temperature eggs, hot coffee, 2 teaspoons of vanilla extract, and vegetable oil until smooth.
4. Divide the batter evenly among the prepared liners, filling each about 2/3 full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Frosting:

1. In a small saucepan over medium-low heat, melt the unsalted butter. Whisk in the 1 cup of unsweetened cocoa powder until a thick, smooth paste forms. Remove from heat and let cool for 5 minutes.
2. In a stand mixer fitted with the whisk attachment, combine the cocoa-butter mixture, powdered sugar, 2 teaspoons of vanilla extract, and heavy whipping cream.
3. Whip on medium-high speed for 3-4 minutes, until the frosting is light, fluffy, and spreadable. If it’s too thick, add a teaspoon more of cream. If too thin, add a little more powdered sugar.
4. Frost the completely cooled cupcakes using a piping bag or an offset spatula. Garnish with shaved dark chocolate bar, if desired.

Variations

• Flavor Infusion: Add a teaspoon of mint or orange extract to the frosting for a subtle twist.
• Texture Play: After frosting, roll the cupcake edges in chocolate sprinkles, mini chocolate chips, or crushed cocoa nibs.
• Serve Deconstructed: Crumble a cupcake into a glass, layer with the frosting and fresh berries for an easy chocolate parfait.
• Coffee Boost: Use espresso powder dissolved in the hot coffee for a more pronounced mocha flavor in the cake.

Tips for Success

• Room Temp Eggs: Using room-temperature eggs helps them incorporate more smoothly into the batter, creating a better texture.
• Don’t Overmix: Mix the batter just until the ingredients are combined to avoid developing too much gluten, which can make the cupcakes tough.
• Cool Completely: Frosting a warm cupcake will cause the frosting to melt and slide off. Patience is key.
• Sift Dry Ingredients: Sifting the cocoa powder and powdered sugar for the frosting prevents lumps for a perfectly smooth texture.

Storage & Reheating

FAQ

Can I make the cupcakes without coffee?

Yes, you can substitute an equal amount of hot water for the hot coffee. The coffee enhances the chocolate flavor without making the cupcakes taste like coffee.

Why are my cupcakes sinking in the middle?

This is usually caused by overmixing the batter, opening the oven door too early during baking, or underbaking.

Can I use Dutch-process cocoa powder?

For the cupcake batter, it’s best to use natural unsweetened cocoa (as listed) because it reacts with the baking soda. For the frosting, either type of cocoa powder will work.

My frosting is too runny. How can I fix it?

Chill the frosting in the refrigerator for 20-30 minutes, then re-whip it. You can also add more sifted powdered sugar, a few tablespoons at a time, until it reaches the desired consistency.

Can I freeze these cupcakes?

Yes, you can freeze unfrosted cupcakes for up to 3 months. Wrap them tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator and frost before serving.

Why use hot milk and coffee?

The heat helps “bloom” the cocoa powder, dissolving it more effectively and bringing out a richer, more intense chocolate flavor in the finished cake.