These are super moist double chocolate cupcakes topped with whipped chocolate buttercream. This chocolate combo is the is the ultimate recipe for chocolate lovers. These easy chocolate cupcakes whip up quickly and are sure to satisfy your sweet tooth.
The whipped chocolate buttercream is the perfect light frosting for these moist chocolate cupcakes. It is a simple chocolate American buttercream that is made with simple ingredients and whipped up to perfection. The end result is a light, fluffy, smooth, and flavorful chocolate frosting perfect for frosting cakes and cupcakes.
If you want to indulge in more chocolate, be sure to check out all of our delicious chocolate lovers recipes.
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Double Chocolate Cupcake Instructions
First we make a simple chocolate cupcake batter, bake them up to perfection and then make a whipped chocolate buttercream to frost them with.
Once the cupcakes have cooled completely, frost the cupcakes with the chocolate buttercream. I prefer to pipe a tall fluffy swirl on top of these cupcakes. My favorite piping tips for a guaranteed easy and beautiful buttercream swirl are the Wilton 2D, 8B, or 1A.
How to Make Double Chocolate Cupcakes
This easy chocolate cupcake recipe starts by mixing together the dry ingredients: flour, cocoa powder, baking soda, and salt, then setting aside.
In a separate bowl, whisk together the oil and sugar until combined. Whisk in the eggs and vanilla extract. Then whisk in the warm (not hot) coffee. Combine the wet ingredients with the dry and whisk just until combined. Avoid overmixing!
Line a muffin pan with cupcake liners. Then fill the liners two-thirds of the way full. Bake for 18 minutes or until a toothpick comes out clean.
How to Make Chocolate Buttercream
This chocolate frosting is so easy to make and it has the perfect amount of chocolate flavor without being too sweet. We whip it up extra for the best light and fluffy chocolate frosting, perfect for topping these easy chocolate cupcakes.
Start by melting the chocolate chips and heavy whipping cream in the microwave in 30 second intervals, mixing until a chocolate ganache forms.
In a stand mixer fitted with a paddle attachment, beat the softened butter and salt for a couple minutes until lighter in color and fluffy. Slowly add in the cocoa powder and mix until combined, then add half of the powdered sugar mixing until combined.
Add in the chocolate ganache, mixing on low speed. Then add in the remaining powdered sugar, remaining heavy whipping cream and vanilla extract. Whip up on a medium high speed for a few minutes until a smooth frosting forms.
Add chocolate buttercream into a large piping bag fitted with a medium to large piping tip and frost tall swirls of buttercream frosting on top of the cooled cupcakes. Ensure the cupcakes are completely cool before frosting them.
How to Store Double Chocolate Cupcakes
Store the completed chocolate cupcakes in an airtight container at room temperature for up to 3 days. These cupcakes can also be frozen for up to 3 months. If freezing, wrap the individual cupcakes in saran wrap first and then store in an airtight container or freezer bag.
These chocolate cupcakes are delicious with any flavor frosting or topping. Add chocolate shavings or sprinkles to add an extra texture, like the above chocolate cherry cupcakes!
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Double Chocolate Cupcakes
Equipment
- whisk and silicone spatula or spoon
- 16" piping bag
- medium/large piping tip such as a Wilton 1M or 2D tip
Ingredients
Chocolate Cupcakes
- 1¼ cups all purpose flour
- 1 cup sugar
- 6 ounces fresh strong brewed coffee
- ½ cup cocoa powder
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Whipped Chocolate Buttercream
- 1½ cups unsalted butter (softened at room temperature, 3 sticks)
- 4 cups powdered sugar
- ½ cup cocoa powder
- 4 ounces semi sweet chocolate chips
- ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
Chocolate Cupcakes
- Preheat oven to 350℉ and prep cupcake pan with cupcake liners.
- In a bowl, whisk together all purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, whisk together the oil and sugar until combined, then whisk in the egg and vanilla extract. Finally whisk in the warm (not hot) coffee.
- Whisk the dry flour mixture into the wet ingredient mixture until just combined, leaving no streaks of flour. Avoid overmixing.
- Fill cupcake liners two thirds of the way full. Over overfilling the cupcake liners - important!
- Bake 18-20 minutes or until a toothpick comes out clean. Let cupcakes cool for at least 20 minutes before frosting them. Do not frost the cupcakes while they're warm or the frosting will melt.
Chocolate Buttercream
- While the cupcakes are baking, make the whipped chocolate buttercream. In a microwave safe bowl, heat the chocolate chips and ¼ cup of the heavy whipping cream together in 30 second intervals. Mix inbetween each time until the chocolate is fully melted and uniform forming a chocolate ganache.
- In a stand mixer fitted with a paddle attachment, place room temperature softened butter and salt into the mixer and beat until light and fluffy - around 2 minutes.
- Scrape down the sides of the bowl and add in the cocoa powder. Mix until combined with the butter, about another minute.
- Add in half of the powdered sugar, mixing until combined, then mix in the melted chocolate ganache.
- Add in the remaining powdered sugar, mixing on low speed until combined. Add in remaining heavy whipping cream and vanilla, mixing until combined then upping the speed on the mixer to whip up the buttercream fully for around 3-5 minutes total. Make sure to scrape down the sides and bottom of the bowl as often as needed. Optional Tip: Take a rubber spatula and mix the frosting by hand afterwards swiping it against the sides of the bowl to take out some of the air, creating a smoother frosting for piping.
- Add prepared chocolate buttercream into a 16" piping bag fitted with a medium to large sized piping tip. Hold the piping bag vertically on top of the cupcake, starting with the tip on the outside edge of the cupcake, apply even pressure and swirl the piping tip around into a swirl lifting up as you go. Top with sprinkles if desired or enjoy as is! Store in an airight container for up to 3 days.Tip: Wilton 1M or 2D piping tips are the perfect size and create a beautiful textured classic cupcake swirl.
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