Ultimate Double Chocolate Cupcakes: A Rich & Easy Recipe for Chocolate Lovers

Are you a true chocolate devotee? Do you believe there’s no such thing as too much chocolate? Then you’ve arrived at the perfect destination. Prepare to fall head over heels for these Ultimate Double Chocolate Cupcakes – a recipe designed for maximum chocolate impact and minimum effort. Imagine a deeply rich, moist chocolate cake base, crowned with an incredibly fluffy and intensely chocolatey buttercream. This isn’t just a dessert; it’s an experience, a celebration of all things chocolate, and it’s guaranteed to become a cherished favorite in your recipe collection.

These cupcakes are more than just a sweet treat; they’re an invitation to indulge. They are remarkably simple to prepare, making them an ideal choice for any occasion, from elegant dinner parties to casual weeknight cravings. Forget complicated techniques and endless clean-up; this recipe champions ease without compromising on flavor. Get ready to bake something truly special that will delight every chocolate lover in your life.

A Timeless Treat from My Baking Addiction

Hello, fellow baking enthusiasts! My name is Jamie, and I’m thrilled to be here today from my blog, My Baking Addiction. I’ve brought with me one of my absolute favorite and most treasured cupcake recipes to share with you all. When I was thinking about what dessert to present, I knew it had to embody simplicity, decadence, and, above all, be absolutely brimming with chocolate. This recipe checks every single box, and then some!

The Double Chocolate Cupcakes recipe holds a truly special place in my heart. It was one of the very first creations I ever posted on my blog, marking the beginning of my journey in sharing my passion for baking. And all these years later, it continues to be one of the most requested desserts for family gatherings, potlucks, and celebrations. Its enduring popularity is a testament to its irresistible flavor and undeniable charm. It proves that some classics truly never go out of style.

Effortless Perfection: The One-Bowl Wonder Cupcakes

One of the most appealing aspects of this recipe, and perhaps why it’s so frequently requested, is its incredible ease of preparation. You won’t believe how quickly the cupcake batter comes together – seriously, in just one bowl and less than 5 minutes! This means less mess, less fuss, and more time to enjoy the delightful aroma filling your kitchen as these beauties bake. Whether you’re a seasoned baker or just starting out, this recipe is designed to deliver delicious results without any stress.

The secret to these moist and flavorful cupcakes lies in a few key ingredients and techniques. We use unsweetened cocoa powder to ensure a deep, true chocolate flavor, not just sweetness. The addition of hot water helps to “bloom” the cocoa, intensifying its richness and creating a thin but perfectly moist batter. Vegetable oil contributes to a tender crumb, while baking soda and baking powder provide the ideal lift, resulting in light, fluffy cupcakes every time. Just be sure not to overmix the batter; a few gentle stirs until just combined is all it takes to prevent dense, tough cupcakes. It’s a testament to simple ingredients coming together to create something truly extraordinary, proving that delicious doesn’t have to mean difficult.

The Ultimate Chocolate Buttercream: A Decadent Crown

While a chocolate cupcake is undeniably a perfect canvas for almost any flavor of frosting, I must confess, our absolute favorite pairing for these double chocolate delights is a generous swirl of classic, rich chocolate buttercream. And let me tell you, this isn’t just any chocolate buttercream. This is a fluffy, dreamy, intensely chocolatey frosting that elevates these cupcakes from great to truly unforgettable.

What makes this buttercream so special? It starts with perfectly beaten unsalted butter, whipped until light and airy to create a truly fluffy base. Then, we introduce not just cocoa powder for that deep chocolate essence, but also melted unsweetened chocolate, ensuring an unparalleled depth of flavor and a luscious texture. The process is simple: beat the butter, incorporate the cooled melted chocolate, gradually add sifted powdered sugar and cocoa, then finish with a splash of milk and pure vanilla extract. The result is a smooth, pipeable frosting that’s rich, not overly sweet, and utterly irresistible. For the ultimate “chocolate trifecta,” add a scattering of chocolate sprinkles or mini chocolate chips on top – because, as we know, you can never have too much chocolate!

This versatile chocolate buttercream isn’t just for cupcakes. It’s fantastic on cookies, a perfect topping for layer cakes, or even enjoyed straight off the spatula – I won’t tell! Its smooth consistency and rich flavor make it a go-to frosting for any chocolate-inspired dessert. So don’t be shy; make extra!

A Sweet Memory, A Chocolate Legacy

This recipe, and the sheer joy of chocolate, always brings back a flood of wonderful memories, particularly of a special trip Joan and I took to Jamaica just before she passed away. She had a way of keeping me in stitches most of the time, and her passion for chocolate was legendary. I vividly recall one evening when she was practically interrogating (or rather, charmingly demanding from) a waiter for his hot chocolate recipe. The most information he’d part with was that it was made with allspice berries, a favorite Jamaican spice, but Joan was determined to replicate that incredible flavor back home. We shared so many laughs during those four unforgettable days, and Joan’s unwavering love for chocolate, every single day, was abundantly clear and truly infectious.

Her spirit, her love for life, and her dedication to savoring every moment, especially those involving chocolate, is a beautiful reminder of how simple pleasures can bring so much happiness. Making these cupcakes feels like a small tribute to that joy, a way to keep her memory sweet and vibrant.

Your Chocolate Quota Awaits!

So, go ahead and treat your family tonight. These Double Chocolate Cupcakes are truly a breeze to make, taking only a few minutes of active preparation, and the reward is immense. You’ll be well on your way to fulfilling your chocolate quota for the day, just like Joan would have wanted. There’s no better way to brighten an ordinary evening or celebrate a special moment than with these decadent, comforting, and undeniably delicious treats. Bake them, share them, and savor every single chocolatey bite!

Yield: 12 cupcakes

Double Chocolate Cupcakes

These Double Chocolate Cupcakes are a dream come true for any chocolate lover! Featuring a rich, moist chocolate cake topped with a decadent homemade chocolate buttercream, they are guaranteed to become a new family favorite. Easy to make and incredibly satisfying!

Prep Time
15 minutes

Cook Time
20 minutes

Ingredients

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon 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, softened
• 4 ounces unsweetened chocolate, melted and cooled for 5 minutes
• 1 pound powdered sugar (about 4 cups)
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons pure vanilla extract
• 1-3 tablespoons milk, as needed for consistency

Instructions

For the Cupcakes:

1. 1. Preheat oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners.
2. 2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder until well combined.
3. 3. Add in the vegetable oil, hot water, large egg, and pure vanilla extract. Whisk until the batter is well combined and smooth. The batter will be thin, which is normal for a moist cupcake.
4. 4. Use a large scoop (approximately 3 tablespoons) to evenly divide the thin batter between the lined muffin cups.
5. 5. Bake in the preheated oven for 17-20 minutes, or until the tops spring back when lightly touched and a wooden skewer inserted into the center comes out clean.
6. 6. Place the pan on a wire cooling rack to cool completely before frosting.

For the Chocolate Buttercream:

1. 1. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium-high speed for about 6 minutes. This crucial step will lighten the color of the butter and ensure your buttercream is wonderfully extra fluffy.
2. 2. Add the cooled, melted unsweetened chocolate to the butter and mix on low speed until fully combined. Be sure to scrape down the sides of the bowl as needed to ensure everything is incorporated.
3. 3. In a separate bowl, sift together the powdered sugar and unsweetened cocoa powder to remove any lumps.
4. 4. With the mixer on low speed, gradually add in the sifted powdered sugar and cocoa powder mixture, about half a cup at a time. Continue mixing on low speed until the powdered sugar is completely incorporated and the frosting starts to come together.
5. 5. Add in 1-2 tablespoons of milk and the pure vanilla extract. Mix until combined. Increase the mixer speed back to medium-high and beat the mixture for an additional 5 minutes. This final beating makes the buttercream incredibly light and airy.
6. 6. If needed, add in a little more milk (1 teaspoon at a time) until you reach your desired piping consistency. Pipe or spread the fluffy chocolate buttercream onto the completely cooled cupcakes. If desired, top with chocolate sprinkles or mini chocolate chips for an extra chocolatey finish.

Did you make this recipe?

We’d love to see your creations! Please leave a comment on the blog or share a photo on Instagram using #DoubleChocolateCupcakes. Your feedback and photos truly make our day!