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Double Chocolate Cupcakes

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

Frosted Double Chocolate Cupcakes topped with chocolate chips on a marble background.

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!

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 with no frosting in a muffin pan.
Double Chocolate Cupcakes on a marble background.

How to make Double Chocolate Cupcakes

Ingredients you’ll need:

  • Cake flour: See recipe notes below on how to make your own!
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Large eggs
  • Light brown sugar
  • Vanilla extract
  • Vegetable oil
  • Sour cream: You could also use yogurt or buttermilk.
  • Chocolate chips

For the frosting:

  • Icing/powdered sugar
  • Unsalted butter
  • Cocoa powder
  • Milk
  • Vanilla extract

To make these cupcakes, simply whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, vegetable oil, sour cream, and whisk until combined. Mix in the dry ingredients, then fold in the chocolate chips.

Divide the batter evenly between a muffin pan lined with muffin cases, filling only 2/3 full.

Bake for 20 – 22 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 – 10 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the frosting, 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. Sprinkle with chocolate chips.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Overhead shot of a frosted Double Chocolate Cupcake topped with chocolate chips on a marble background.
A frosted Double Chocolate Cupcake with wrapper peeled off.

These Double Chocolate Cupcakes are:

  • so quick and easy to make
  • incredibly moist and fluffy
  • LOADED with chocolate!

How long will these chocolate cupcakes last? These cupcakes can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze these cupcakes? Yes! Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A bitten Double Chocolate Cupcake on a marble background.
Double Chocolate Cupcakes - Deliciously moist and fluffy chocolate cupcakes stuffed with chocolate chips, and topped with a chocolate buttercream frosting! #chocolatecupcakes #cupcakerecipes #chocolaterecipes

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

Double Chocolate Cupcakes

Yield: 12 - 14 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Deliciously moist and fluffy chocolate cupcakes stuffed with chocolate chips, and topped with a chocolate buttercream frosting!

Ingredients

For the Cupcakes

  • 1 cup (125g) cake flour*
  • 1/2 cup (50g) 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 (120g) 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
  • 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 centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting

  1. 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.
  2. 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.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

Nutrition Information:
Yield: 14 cupcakes Serving Size: 1 cupcake
Amount Per Serving: Calories: 546Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 117mgCarbohydrates: 87gFiber: 2gSugar: 74gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Fatima Galban

Monday 11th of July 2016

Wau , se ven realmente apetitosos, Gracias por compartir!!

Amanda

Friday 17th of June 2016

Double chocolate: are there any other two words that are so good together? These sound perfect for my serious chocolate addiction!

Jessica @ Citrus Blossom Bliss

Friday 17th of June 2016

I wish I had two of these cupcakes right now - one for each hand :) they look absolutely wonderful!

Marsha

Friday 17th of June 2016

Thanks, Jessica! :)

Cheyanne @ No Spoon Necessary

Thursday 16th of June 2016

You can never go wrong with cupcakes, especially when they are DOUBLE chocolate! They look super moist and absolutely delicious! Cheers, Marsha!

Marsha

Thursday 16th of June 2016

Thanks, Cheyanne!

Puja Darshan

Thursday 16th of June 2016

My hubby and my daughter loves everything chocolate. They are going to love these cupcakes. Awesome Marsha. Pinning!!!

Marsha

Thursday 16th of June 2016

Thanks, Puja!

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