Double Chocolate Cupcakes – Deliciously moist and fluffy chocolate cupcakes stuffed with chocolate chips, and topped with a chocolate buttercream frosting!

PIN IT FOR LATER!

Double Chocolate Cupcakes | Marsha's Baking Addiction

 These cupcakes are a chocolate lover’s dream. Chocolate cupcakes full of chocolate chips, and topped with chocolate buttercream. Chocolate, chocolate, chocolate!

Double Chocolate Cupcakes | Marsha's Baking Addiction

Double Chocolate Cupcakes | Marsha's Baking Addiction

 Today, I bring you my Double Chocolate Cupcakes. The sour cream, vegetable oil, and brown sugar used here makes these cupcakes incredibly moist, and keeps them moist for days. And yet the cake flour makes these perfectly fluffy. A wonderful combination of textures!

Double Chocolate Cupcakes | Marsha's Baking Addiction

Double Chocolate Cupcakes | Marsha's Baking Addiction

 Take my favourite cupcake recipe, and my favourite buttercream recipe, add a little cocoa powder, and you have yourself the BEST, most scrumptious chocolate cupcakes, in my opinion of course. 😉 But I’m sure you’ll agree with me when you try them!

Double Chocolate Cupcakes | Marsha's Baking Addiction

 Enjoy!

Yield: 12 cupcakes

Double Chocolate Cupcakes

25 minPrep Time

20 minCook Time

45 minTotal Time

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Ingredients

    For the Cupcakes
  • 1 cup (100g) cake flour*
  • 1/2 cup (50g) cocoa powder (I used Callebaut Cocoa Powder)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (150g) light brown sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup + 2 tablespoons (90ml) vegetable oil
  • 1/2 cup (120ml) sour cream, room temperature
  • 3/4 cup (130g) chocolate chips
  • For the Frosting
  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (50g) cocoa powder (I used Callebaut Cocoa Powder)
  • 3 - 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • A handful of chocolate chips, to garnish

Instructions

    For the Cupcakes
  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with cupcake cases, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Mix in the dry ingredients, then fold in the sour cream and chocolate chips.
  4. Divide the batter evenly between the cupcake cases, filling only 2/3 full.
  5. Bake for 20 - 22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
  6. For the Frosting
  7. Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed. Transfer the frosting to a piping bag, and frost the cooled cupcakes. You could also frost the cupcakes using a palette knife, like I have here. Garnish with chocolate chips.

Notes

*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoon, and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

6.8
http://marshasbakingaddiction.com/double-chocolate-cupcakes/

Double Chocolate Cupcakes | Marsha's Baking Addiction

Double Chocolate Cupcakes | Marsha's Baking Addiction

Double Chocolate Cupcakes | Marsha's Baking Addiction

32 Comments

32 comments on “Double Chocolate Cupcakes”

  1. You had me at double chocolate! Then you had me again at cupcake! 🙂
    These look so yummy and delicious — saving for later…thanks for sharing!

  2. I’m craving some form of chocolate cake these days and these cupcakes are just perfect. Yum!!! Quick question. What’s the difference between having to beat the butter and sugar before hand vs not needing to do so like in this recipe?

    • Thanks, AiPing! I don’t use butter in this recipe, so no creaming method is required. Usually you would cream the butter and sugar together to aerate the batter, creating light and fluffy cupcakes. Although I don’t use butter, my cupcakes are still very fluffy 🙂

  3. This is most definitely a chocolate lover’s dream. I can confirm this! Lol. So much chocolate deliciousness from so many aspects. Love this! Pinning + sharing, of course! Have a great weekend, Marsha. 🙂

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